I've been thinking about these french fries since I saw Trishia Yearwood prepare this dish on the Food Network. They are healthier than deep fried french fries, full of flavor and I love the crispiness of the fries.
Recipe courtesy of Trisha Yearwood
SHOW: Trisha's Southern Kitchen
EPISODE: Updated Classics
- Cooking spray, for the baking sheet
- 3 pounds Russet potatoes (about 8 small or 6 medium), sliced into 1/2-inch-thick slices, then again into 1/2-inch-thick French fries
- 1/4 cup extra-virgin olive oil
- 2/3 cup grated Parmesan
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon salt, plus more for sprinkling
- 1/2 teaspoon freshly ground pepper, plus more for sprinkling
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Preheat the oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray.
In a large bowl, combine the potatoes and olive oil and toss to coat. In a medium bowl, mix together the Parmesan, parsley, salt, pepper, garlic powder and cayenne until fully combined.
Sprinkle the parsley mixture on the potatoes and gently toss to evenly coat. Transfer to the prepared baking sheet and bake the potatoes, flipping them with a spatula every 10 minutes to prevent sticking, until golden brown, about 45 minutes. Season with salt and pepper to taste. Serve hot.