Oven Baked Parmesan Seasoned Fries
A great alternative to traditional preparation, these fries add a whole new variety to sides. I have been making them for a while now and they have instantly become a favorite with friends and family.
A great alternative to traditional preparation, these fries add a whole new variety to sides. I have been making them for a while now and they have instantly become a favorite with friends and family.
- Carbohydrate 22.7861453151146 g
- Cholesterol 11.0000000092989 mg
- Fat 6.12683753951293 g
- Fiber 1.63748764331838 g
- Protein 7.57489699605302 g
- Saturated Fat 2.52899905782552 g
- Serving Size 1 1 Serving (134g)
- Sodium 197.749311036553 mg
- Sugar 21.1486576717962 g
- Trans Fat 0.322236561459392 g
- Calories 173 calories
Step-by-step
- Preheat oven to 425(F).
- Wash and cut potatoes into desired shape and size.
- Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
- Mix all of the spices and the Parmesan cheese in a small bowl.
- Place all of the potatoes into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
- Seal the bag and shake until the potatoes are evenly coated.
- Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
- Bake 18-23 minutes or until tender and lightly golden brown.
Achieving crisp edges on oven-baked potatoes requires managing surface moisture while harnessing the high-heat rendering of hard cheese. Russet potatoes contain high starch and low moisture content compared to waxy varieties, making them the superior structural choice for dry-heat cooking. When selecting tubers from the bin, choose specimens that feel dense and firm without any sprouting eyes to ensure optimal internal mealiness.
Moisture Management
Water is the primary enemy of crispness because converting surface liquid to steam prevents the direct oil contact needed for browning. Slicing the potatoes uniformly ensures even heat absorption across every piece while preventing smaller cuts from burning before larger ones cook through. Patting the cut potato pieces thoroughly with a clean kitchen towel removes excess starch dust that can otherwise trap moisture and create a gummy texture during baking.The Bag Method
Tossing cut potatoes inside a sealed plastic bag with oil and grated cheese distributes the fat evenly without requiring a heavy-handed pour that leads to pooling. Olive oil conducts heat efficiently against the metal pan, while grated parmesan melts and adheres directly to the oiled exterior to form a savory crust at 425 degrees Fahrenheit. Spreading the coated pieces in a single layer with distinct gaps between them allows circulating oven air to evaporate moisture rather than steaming the surrounding pieces.Storage and Reheating
Leftover fries stored in an airtight container in the refrigerator will lose their crisp exterior within two days as interior starches retrograde. Revive day-old pieces by returning them to a hot oven or toaster oven at 400 degrees Fahrenheit for five minutes to re-crisp the exterior fat without overcooking the interior.
