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.
Baking time can vary given size fries are cut to. If cutting thicker, like wedges, increase time in oven. Can be served with ketchup or other fry condiments.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (32%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 11mg||3 %|
|Sodium 197.7mg||7 %|
|Potassium 511.7mg||13 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 21.1g|
|Protein 7.6g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 173
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