Preheat oven to 425
Cut potatoes in half then into thin wedges, the thinner the crispier
combine Parmesan, herbs, salt and pepper in a cup
Put potatoes in a bowl, add oil and stir to coat potatoes
Add herb/cheese mixture and toss to combine
Place in single layer on a cookie sheet and bake for 35 minutes, or until desired crispiness. Flip wedges half way through cooking
Yukon Gold potatoes (or any kind, I just like the colour especially), cut thin, oiled and herbed and baked! The baked-on cheese is amazing and the slightly sweet tarragon took the edge off the spicy green curry soup that made up the meal! Any of the herbs could be used, your favourites alone or in combination, i.e. basil, rosemary, thyme, chili powder or cayenne...
Where I got the idea : http://sarahscucinabella.com/2008/04/07/parm-rose-sweet-potato-fries/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 872.1mg||30 %|
|Potassium 0.2mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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