So…I used to be a fry lover, too, before surgery. My preference was crispy shoe-string fries, but I could definitely go for hand cut as well…maybe a steak fry now and then. But, my days of fries are (mostly) over. Too much fat makes me sick, so I very rarely order fries these days and instead snatch them off my husband’s plate when he isn’t looking. Sorry, honey.
These yummy potatoes are a great alternative to deep-fried fries. In general, I don’t really have carbs with my meals though. Every now and then I will do some quinoa or rice or something, or if I need a “comfort food” I’ll make some mashed potatoes and add in some protein powder for that extra oomph.
However, these potatoes are a yummy treat! Simple to make, only a few ingredients. My kind of cooking!
4 russet potatoes, unpeeled, cut into about ¼ inch strips (you can make them thicker, but adjust cook time accordingly)
¼ cup olive oil
3 cloves of garlic, minced (more if you’re a garlic lover!)
½ tsp. dried thyme
¼ tsp. sea salt
¼ cup chopped parsley, fresh
¾ cup Parmesan cheese, divided
Freshly ground black pepper (optional)
- Preheat oven to 425 F.
- In a mixing bowl, combine potatoes, olive oil, garlic, thyme, and salt. Toss until evenly coated.
- Spread fries onto a nonstick baking sheet in an even layer. Reserve the remaining oil.
- Bake 30 minutes and flip the fries halfway through. Return fries to the bowl and toss with the oil, parsley, and ½ cup parmesan cheese.
- Return fries to the baking sheet. Bake until cheese melts, about 10 minutes. Sprinkle fries with remaining parmesan cheese and top with more salt and fresh ground black pepper, if desired.
These are yummy with some faux-fried chicken or fish! Kids and adults alike will love these.
Share with me: how do YOU like your fries?!