You'll love these...consider yourself warned: You'll want them every day!

Sarah

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C).

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  • Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.

  • Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Nutrition Facts

481 calories; protein 13.9g 28% DV; carbohydrates 68.5g 22% DV; fat 18.2g 28% DV; cholesterol 13.2mg 4% DV; sodium 365.4mg 15% DV. Full Nutrition
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Reviews (163)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/31/2011
The submitter was right these should come with a warning: "Highly Addictive"! These were awesome! And they're perfect for when you want french fries withou the "fry"! I added a bit of dried crushed rosemary to the mix and since I didn't have fresh parsley I had to substitute a bit of dried. These smelled great in the oven and tasted even better! When finished I seasoned them with Parmesan and instead of the seasoned salt I opted for a bit of sea salt. These were the perfect side dish for grilled burgers! Thanks for a great recipe Sarah! One I'm sure we'll make again and again... Read More
(108)

Most helpful critical review

Rating: 1 stars
04/29/2011
I followed the recipe exactly, hoping for a knock em dead french fry recipe that would blow my socks off. After reading all the reviews I was so psyched to try these. Call me lazy, but they were an awful lot of work for a less than spectacular result. I'll stick with my regular roasted potato recipes that are a LOT less labor intensive -all that chopping, turning, recoating... jeesh Read More
(24)
248 Ratings
  • 5 star values: 166
  • 4 star values: 52
  • 3 star values: 20
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
03/31/2011
The submitter was right these should come with a warning: "Highly Addictive"! These were awesome! And they're perfect for when you want french fries withou the "fry"! I added a bit of dried crushed rosemary to the mix and since I didn't have fresh parsley I had to substitute a bit of dried. These smelled great in the oven and tasted even better! When finished I seasoned them with Parmesan and instead of the seasoned salt I opted for a bit of sea salt. These were the perfect side dish for grilled burgers! Thanks for a great recipe Sarah! One I'm sure we'll make again and again... Read More
(108)
Rating: 5 stars
01/31/2011
Very yummy! Turned out better the second time than the first because I had to play with the timing somewhat to keep the garlic and parmesan from over-toasting. I found 25 minutes on the first time in the over and 7 the second time worked perfect. Read More
(74)
Rating: 5 stars
01/06/2011
these were a big hit!!! yumm!! I did not have any garlic so I substituted garlic powder instead & they still turned out very tasty!! I also had to use dried parsley instead of fresh & kraft parmesan cheese but these french fries were very good!!! I will be making them again:) Read More
(63)
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Rating: 4 stars
02/08/2011
VERY yummy though I tried it with red potatoes and mine didn't turn out crispy. I'll have to try it again with russets:) My hubby DEF wants me to make them again! Read More
(28)
Rating: 5 stars
10/20/2013
Make sure to soak the potatoes in salted water for an hour or so for a crispier potato. Soaking allows some of the starches leech out into the water. The starch in potatoes hinders moisture from escaping, which leaves more water in the potato. Make sure to rinse the potatoes well after soaking (to remove the starch) and pat them completely dry before cooking. Read More
(28)
Rating: 5 stars
02/15/2011
We didn't feel like having seasoned fries with our burgers so I just added some freshly ground salt and a dash of garlic powder. They were AMAZING! I've tried doing homemade fries before and mine have never turned out but these cooked perfectly with these directions. The first time I made them I shortened the baking time a bit because I was only using 2 potatoes. So great I'll never go back to the frozen ones. Thank you so much!! Read More
(27)
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Rating: 5 stars
02/08/2011
These were sooooo good. My picky kids and husband couldn't get enough. I didn't even have any leftovers. Nice and golden and crispy on the outside and hot and soft on the inside. Will make again and again. Read More
(25)
Rating: 1 stars
04/29/2011
I followed the recipe exactly, hoping for a knock em dead french fry recipe that would blow my socks off. After reading all the reviews I was so psyched to try these. Call me lazy, but they were an awful lot of work for a less than spectacular result. I'll stick with my regular roasted potato recipes that are a LOT less labor intensive -all that chopping, turning, recoating... jeesh Read More
(24)
Rating: 5 stars
01/18/2011
Used small white potatoes because that is what I had - cut in half and then into slices - were probaly bigger than 1/4 inch but timing was about the same - didnt really measure just by sight - were excellent - a nice change up on potato side dishes (since we eat them as sides like every day) - I do not eve like parm cheese and I still found them awesome Read More
(22)
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