Baked Garlic Parmesan Fries
These healthy baked potatoes start with cutting large russet potatoes into wedges. The wedges are placed on a baking sheet and sprinkled with olive oil, garlic, salt and pepper. After baking until crisp and golden, the potato wedges are sprinkled with Parmesan cheese and garlic powder and served hot.
Ingredients
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 2 large russet baking potatoes (12 oz each) or 1 ½ lbs total
- Salt
- Pepper
- 2 tbsp Parmesan cheese
- ½ tsp garlic powder or to taste
Instructions
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Preheat oven to 450 F. Line 1 baking sheet with foil and coat with spray.
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Cut potatoes lengthwise in half and half again. Cut each piece into ¼ to ½ inch thick strips. Place on baking sheet. Toss with oil and garlic. Use your hand to coat evenly. Spread potatoes evenly over pan. Season with salt and pepper. Bake in center of oven until crisp and golden, 20 to 25 minutes each side. Set timer to 20 minutes and check.
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Remove from oven and sprinkle with Parmesan cheese and garlic powder. Add more salt and pepper if desired.
Recipe Notes
I double this recipe. Using 2 baking sheets, rotate sheets in oven every 12 ½ minutes to cook evenly. You can leave the skins on the potatoes. The potatoes can be cut ahead of time, just soak them in a bowl with cold water before cooking. This also helps remove some of the starch. Drain the potatoes well then continue with the rest of the recipe. I add the Parmesan and garlic powder the last 5 minutes of cooking time instead of adding after baking; I like the flavor of the cooked cheese. Careful not to burn the cheese!