The Pioneer Woman Tasty Kitchen
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Garlic Parmesan Oven Fries

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Perfectly crisp on the outside and soft on the inside – for the garlic and parmesan lover who would rather not consume the calories from frying.

Ingredients

  • 2 pounds Russet Potatoes
  • ¼ cups Canola Oil, Plus 2 Tablespoons
  • 1 Tablespoon Minced Garlic
  • ¼ teaspoons Pepper
  • ½ teaspoons Salt
  • ¼ cups Parmesan Cheese, Shredded
  • 1 Tablespoon Parlsey, Minced

Preparation

Preheat oven to 400 degrees F.

Cut potatoes into even sized wedges, about 8 slices per potato.

Place potatoes in a large bowl, and cover potatoes with hot tap water, allowing them to soak for 10 minutes.

In a large non stick rimmed baking sheet pour 1/4 cup oil, covering the bottom evenly.

When potatoes are done soaking, drain them and pat them dry setting them on paper towels. With extra paper towels, dry out bowl.

Add the remaining 2 tablespoons of canola oil to bowl, adding in 1/2 tablespoon of minced garlic, pepper, and salt. Whisk all together, and then toss in the towel dried potato wedges, coating the potatoes evenly.

Place potatoes in a single layer on the prepared pan. Cover pan with foil and place in oven for 7 minutes. Remove foil and put them back in the oven and let them roast for 15 minutes. Flip wedges half way through – at about 5-7 minutes – and continue to roast until potatoes are golden brown.

Remove from oven and place potatoes on a paper towel to remove any excess oil. Cover with remaining garlic, minced parsley and parmesan cheese. Devour.

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Profile photo of goodfruit

goodfruit on 3.6.2012

These are made of awesome. Instead of a separate bowl I just tossed them on the sheet pan itself. FYI: 3 med potatoes averages 2 lbs.

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