Garlic Seasoned Oven Fries...


  •  6 medium russet potatoes, cut into wedges (and/or sweet potatoes)
  •  2 tablespoons garlic olive oil
  •  3/4 teaspoon sea salt, plus more to taste 
  •  1/4 teaspoon black pepper, optional
  •  1/2 teaspoon garlic powder 
  •  1/4 cup fresh grated parmesan cheese


Place the potato wedges in a large bowl and fill with cold water. Let soak for 60 minutes, occasionally dump and refill with fresh water. Drain the potatoes. Spread the wedges out on layers of paper towels or a clean kitchen towel. Pat dry with additional towels.

Preheat oven to 425 degrees.

Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and drizzle with the garlic olive oil. Using your hands, toss until the potatoes are well coated. Then sprinkle with sea salt, pepper, garlic powder, and toss again. Lay the potato wedges in a single layer on a parchment paper lined baking sheet. Laying the potatoes directly on the parchment paper makes for a soft french~fry (which is what we like). If you are one of those people who like more of a crisp fry, then place a wire rack on the baking sheet and spray the rack with a non~stick spray, then place your potatoes on in a single layer.

Bake for 25 minutes, then flip and bake another 25 minutes.

Remove from oven and sprinkle with the fresh grated parmesan cheese. Serve immediately.

We had some left over the next day. I took to work and reheated in the microwave, they were still good.

Serves 2-4