A Parmesan cheese and basil coating provides these 'homegrown' fries with their pleasant taste. Baked in the oven, they're a zippy alternative to deep-fat fried potatoes. This is a free sample recipe of our forthcoming Quick-Smart™ premium recipe collection. Taste of Home's Fast Family Favorites features 300 mouth-watering recipes most of which can be table-ready in 60 minutes or less. All 300 recipes interact seamlessly with Allrecipes' exclusive timesaving Quick-Smart™ tools. The complete Premium Collection is available by subscription only.

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Ingredients

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

Directions

Instructions Checklist
  • In a bowl, combine Parmesan cheese, oil, basil and garlic powder.

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  • Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.

  • Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.

Tips

Nutritional Analysis: One serving equals 162 calories, 117 mg sodium, 5 mg cholesterol, 27 g carbohydrate, 7 g protein, 5 g fat, 3 g fiber. Diabetic Exchanges: 1-1/2 starch, 1 fat.

(C) 2002 Reiman Media Group, Inc.

Nutrition Facts

204 calories; protein 6.1g; carbohydrates 34.9g; fat 5.1g; cholesterol 4.4mg; sodium 89.7mg. Full Nutrition
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Reviews (143)

Rating: 4 stars
04/27/2007
I cheated and used frozen french fries-turned out great! Read More
(15)
Rating: 5 stars
02/27/2006
These turned out really well. I will definetly make again. I just put all the ingredients in a large ziplock baggie and shook them up. I added a few shakes of garlic salt as well. YUM! Read More
(14)
Rating: 5 stars
01/01/2003
This was simple to do, and it's very tasty. I did major substitutions, because I was in a rush and didn't have the necessary ingredients. I used regular Idaho potatoes, pre-grated Kraft Romano cheese, dried pre-mixed Italian seasoning mix, and pre-flavored garlic olive oil. They browned nicely but I would definitely suggest that you put a layer of tin foil between your potatoes and your cookie sheet, because they *do* try to stick! Read More
(9)
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Rating: 5 stars
10/10/2003
Ok like other reviewers I cheated a bit...but doesn't change the fact that these were great. We were eating them right out of the oven...didn't even wait for them to cool down. Thank you for posting. Definately a keeper. Read More
(9)
Rating: 5 stars
01/29/2003
EXCELLENT!!!! I will definitely make these again and perhaps try other herbs in placef the basil... maybe oregano or tarragon or thyme... endless possibilities. Read More
(8)
Rating: 4 stars
09/14/2003
These are good and a lot healthier than the frozen fries in the grocery store! Mine didn't come out as crispy as I'd like. Next time I'd leave them in the over for a bit longer and watch them to ensure they aren't overcooked. In preparation I put all the ingredients in a zip-lock bag and shook everything together. Read More
(7)
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Rating: 4 stars
09/14/2003
These potatoes were really good, I did, however, add a little seasoned salt to the recipe. I also cut them in thin round slices and piled them in a smaller pan, they cooked good that way, and remained moist. Read More
(6)
Rating: 3 stars
07/24/2003
This was OK. I like some similar recipes that I have tried better so I probably won't use this one again. Read More
(6)
Rating: 4 stars
10/06/2003
Loved this recipe -- husband, too! The only thing I added was a bit of white pepper (which I add to most dishes!) Baked them on a Pampered Chef stone and took the advice of others and baked a little longer for more crispness. My husband, who is not an easy sell, has already asked for a repeat! Read More
(6)