Parmesan Oven Fries

If you’re on Pinterest or Facebook and could use one of those little buttons above, it would help me out a lot! Thank you! 

These big old potato wedges have all the taste, texture, and deliciousness of fried fries – but without all the mess. Kids love ‘em, Teens love ‘em, and adults come running (just ask my friend Jyl, who I shared this recipe with over the summer).

I don’t know many people who don’t love potatoes. They’re filling, fairly inexpensive, and I can come up with a hundred delicious ways to prepare them off the top of my head.

My biggest problem is choosing just one!

I had an epiphany when I was in my early twenties though. I went out to eat with a friend and when she placed her order she ordered a steak with french fries AND baked potato! I looked at her with wide eyes and said “You mean you can do that?” She laughed at me, much like I would laugh at the same question nowadays.

We realize we live in a free country until we come to the food dictators.

So often I’ll post a photo of a plate that has say, mashed potatoes, corn, and a piece of chicken on it and someone will inevitably chime in with “I don’t see anything green on that plate!” which is COMPLETELY wrong because whenever I have a meal with no green vegetables I ALWAYS make sure to put them on one of my corelle spring blossom plates so that the ENTIRE plate is edged around with little green flowers.

How could you not see that?

In all seriousness though, I understand what we were taught in Home Ec but contrary to popular belief, you do not have to eat the entire food pyramid in one sitting. If you did, settle in for  milk, fruit, vegetables, meat, rice/pasta, fortified bread, oil/fat, and a vitamin supplement.

Instead of choking all of that down in one sitting, if something in your heart just dies when you don’t see a green vegetable on your supper plate, just eat a salad for lunch – then hold onto that memory while you dig into some corn and potatoes, or better yet, potatoes and potatoes!

You’ll need: 3 Medium to large baking potatoes, Salt, garlic powder, butter (or margarine), and Parmesan cheese.

For the Parmesan, I use that powdered kind that you find near the spaghetti sauces and such that isn’t refrigerated.

For the Salt, I’m using sea salt but you can use kosher salt or even regular table salt if you like, no worries.

 

Mix up your parmesan, garlic powder, and salt in a shallow dish.

Like this.

:)

Cut each potato into 8 long wedges.

Then set up a station with melted butter in a dish, topping mixture in a dish, and your potatoes along with a baking sheet that you’re going to cook them on.

Dip each potato wedge in melted butter on all sides…

Then roll the cut sides in the parmesan mixture.

That’s right, just cut sides. The side with the skin on it doesn’t need to be coated.

Place all of those on a baking sheet and bake at 375 for 30-40 minutes, or until they are good and tender and nicely browned.

These incredibly flavored fries are perfect with just about anything, or on their own! When I photographed this recipe I had them with my Meatloaf Burgers.

Parmesan Oven Fries

Parmesan Oven Fries

Ingredients

  • Parmesan Oven Fries
  • 3 Medium Potatoes
  • 4 tablespoons (1/2 stick) butter or margarine, melted
  • 1/3 cup grated parmesan
  • 3/4 teaspoon salt
  • 3/4 teaspoon garlic powder

Instructions

  1. Wash potatos and cut each one into 8 spears.
  2. In a shallow dish, combine parmesan, garlic powder, and salt in a bowl. Dip sides of cut spears into melted butter on all sides, then dip just cut sides into parmesan mixture.
  3. Arrange in a single layer, skin side down, on a baking sheet. Bake at 375 for 30-40 minutes, or until potatoes are tender and browned.
  4. Makes enough for about 4 people
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.southernplate.com/2013/04/parmesan-oven-fries.html

 
“Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place.”

~Kurt Vonnegut

To read more inspirational and encouraging quotes or submit your own, please click here. I’m in need of more quotes. If you fear yours has been submitted before don’t fret, the best ones bear repeating. :)

Enjoy This Post? Never Miss Another!

Subscribe to Christy's email list and receive all her new posts directly in your inbox

Comments

  1. Su says

    Potatoes are my favourite vegetable. Everybody that knows me knows that. They are just a wonder food. Fry them, bake them, mash them, put them in a salad, top with cheese, sprinkle with salt, smother in gravy….oh it’s endless.
    Yeah I love potatoes. I ate mash potatoes AND fried potatoes with dinner tonight.

    • kaye says

      Oh my gracious… definiately my “all time favorite vegetable” too! I could probably sustain on a deserted island, as long as I had POTATOES! Love love love them, I can’t stand all the media and political correctness with “all the root vegetables, either! I’ll stick to my potatoes, as for me and my house!

      Sounds delicious, I’m trying this one out for dinner tonight too! Y U M!!!!

  2. Brenda Caldwell says

    These sound and look so good! I am trying them tonight…Christy, I just want you to know that when I am feeling down about something, all I have to do is read your posts and my attitude magically changes. Thank you for being such a postitive influence!

  3. Mary Stricklen says

    I have made these for years and the taste is incredible. The only thing I do differently is I put the garlic powder, salt and cheese in a zip lock bagtg a and shake to cover all of the potato.

    Just cuts down on the mess, just a little.:)

  4. Kay says

    I do red potatoes with Parmesan cheese. Wash potatoes well cut in half. Place Parmesan cheese in the bottom of a pan coated with vegetable spray; then place cut potato side down on cheese and bake until potatoes are done. My grand-kids love these. Going to try this recipe from Christy soon. Believe they will love them also.

  5. Susan N says

    Funny post again Christy! My hubs would love double potato; he has to be on a vitamin k routine due to being on warafin………..where you have to keep a balance on the green vegs as much as you can (unless your med is set up to have almost none which i did not want for us). So my job daily is getting that balance…. and since i have home testing INR equipment i have gotten it down pat. Sometimes google the interactions you can get in thinning your blood when on the meds, things like cranberry & other fruit. so if he has a little more green i can put him back in range with some of those. Food is so powerful. The drug co. probably do not like it when we use food for keeping healthy!
    In Hawaii they have a tradition too of double carbs on their lunch plate, i think it is a potato salad plus a macaroni salad. Yummy as double taters!

      • Cheryl Bone says

        Then I have awful taste as well. When using Parmesan as a breading, I always use the powdered stuff. It is hard to grate Parmesan in a block fine enough for this. However, my secret sin is sometimes to go to our local Italian deli and buy a small cup container of his grated Romano cheese to use in recipes like that. Now, let’s see, when can I afford to do that? Hmmm, no. Guess I will use the powdered stuff. That’s not taste in food, that is lack of money.

  6. Amy says

    Ok, I tried these tonight…hubby says he hates parmesan cheese so I only used one potato…thank goodness…I gave him two wedges and I ate all the others, most before they got to the table. They were really wonderful. I kind of got messy so at the end I just dipped them in butter and then sprinkled both sides with the garlic powder, salt and cheese. Wish I had seen the zip lock bag idea earlier, but will use that next time…thanks Christy.

    • says

      One of my favorite parts is at the end, once you got em all on the baking sheet and your fingertips are coated in the cheese mixture, then you get to lick your fingers! Yum!! I’m so glad y’all liked them and can’t thank you enough for coming back and letting me know!!

  7. Debbie says

    Oh, so yummy!! Someone asked if anyone had made these with red- skinned potatoes.. I have! I just washed them and don’t bother peeling, cut them up and proceed with recipe :)

  8. Alden McGillea says

    Being Irish I’ve yet to meet a potato that I haven’t liked. I use olive oil (trying to keep the heart pumping) and the same ingredients in a plastic bag and add a couple of tablespoons of sugar before shaking them up to get ‘em good and coated. I let them set for an hour or so in the fridge before baking.

  9. Amy says

    I am making these tomorrow night. I wonder if going half and half would be good with the butter and olive oil. Just to make myself feel better! Thanks for the recipe..love your website!

  10. Susan says

    I used to make parmesan oven baked potatoes all the time! Thanks for the reminder. I made them last night and we really enjoyed them. I enjoy your recipes very much. We are simple people with simple tastes. Thanks for recipes my family will actually eat!

  11. Crystal Smith says

    Oh I just love the bowl your melted butter is in! Is it pyrex? What pattern is it? I’m with you on your love for potatoes! Yum! Thanks for all the great recipes & encouraging commentary! :)

  12. Jacqueline says

    Just finished diner and tried these potatoes. Amazing.
    This is the second recipe from Christy I tried (made the lemon juice cake 2 weeks ago, yammie) and you got a new big fan.
    Definitely will be trying other recipes.
    Thank you from The Netherlands,
    Jacqueline

  13. Becky says

    These sound SO good! I know my kids will love them. And that comment about not having to eat the whole food pyramid at one meal? That’s one reason why I LOVE you, Christy. Common sense is rare these days!: )

  14. Andrea says

    Just made these minutes ago. My husband smacked the table with his hands, declaring these delicious. :-D
    Also, my daughter will not eat a French fry. She loves cheese and ate two whole wedges. So, the family will want these again some time.

    We cut our potatoes a bit too thin, so it took a lot more butter and cheese mixture, but the cooking time was shorter and the potatoes a bit more flavorful than the thicker version might be. The down side was that the ones not thick enough to sit up on their skin side stuck quite well to the baking sheet. We managed to eat every bite of those, though, too.

    Thanks, Christy, for the fun and new recipes we’ve tried because of your site and cookbook. I can’t wait for the next cookbook.

  15. says

    Ohhhh these look so GOOD! They would have been perfect with dinner tonight, oh well. Sometime in the next couple weeks I plan to make shredded buffalo chicken in my crock pot (to make into sandwiches) and I’ll have to make these potato wedges to go along with it. YUM. Oh and I totally get the food dictators thing. We often have some kind of fruit with dinner (really good if you’re eating spicy food!) and I had a friend gripe about it. And my blog features only a few vegetable recipes, which I sometimes feel kind of self conscious about. The reason for that though is that we eat most of our veggies plain! Raw veggies in a plain old salad, tossed with a bit of vinegar, or dipped in dressing (or just plain), or just steamed veggies. We love veggies and I don’t feel a need to jazz them up for the most part.

  16. Karen Warren says

    Christy, to this day I cannot fix a meal without something green. My Mothers voice just floats around my head “where’s your something green’. She has been gone for 8 years now, but my sister and I still laugh everytime we plan a family meal about the something green. Bless your heart for reminding me!

  17. BethSherrill says

    We love oven baked fries, so bet this would be an even better treat! I know you could do zuchinni, cauliflower, even broccoli this way, wonder how green tomatoes would do? I love fried green tomatoes, this would sure reduce the fat!,

  18. Emma says

    I have made these potatoes alot for my grandsons and just love them, never fix enough for them. I use butter or olive oil and then sprinkle them with soul seasoning. They are great.

  19. Jennifer says

    I will be making these tonight with our chicken planks! And I have green tomatoes AND zucchini from my in-laws garden, they are gonna get the same treatment, I can’t wait!

  20. Dana says

    Holy moly, made these last night and I’m pretty sure I ate 2 whole potatoes by myself. Yummy! (And I am no whiz in the kitchen, so I was pretty iffy if these would be good or not if I made them….) Definitely will make again!!

  21. Barbara Miller says

    I love these. i found one little trick i use that makes them even better …soak the wedges or fries in cold tap water for 15 – 3o minutes then take them out of the water and dab them on a kitchen towel before dipping them in the butter. i had to cut my potatoes too early one day and let them soak to keep them from turning dark. wow big difference in flavor and texture.

Leave a Comment

Your email address will not be published. Required fields are marked *