Parmesan And Rosemary Oven Baked Fries Food

GARLIC AND ROSEMARY OVEN FRIES

Steps:

• Preheat the oven to 450 degrees F with a large rimmed baking pan inside.
• Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic.
• While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt.
• Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more.
• Serve garnished with a rosemary sprig.

OVEN BAKED GARLIC AND PARMESAN FRIES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
• Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

SUPER EASY OVEN-BAKED GARLIC-PARMESAN FRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Pour olive oil into a large resealable plastic bag and add potatoes. Seal the bag and shake to coat every piece with oil.
• Combine Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a second resealable bag. Pour oiled potatoes into the bag, seal, and toss well to coat.
• Spread potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip potatoes over and bake until crisp on the outside and soft on the inside, about 15 minutes more.

PARMESAN AND ROSEMARY OVEN-BAKED 'FRIES'

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray.
• Combine dressing, cheese and rosemary in large bowl. Add potatoes; toss to coat. Spread onto prepared baking sheet.
• Bake 25 to 28 min. or until tender, turning after 15 min.

OVEN BAKED PARMESAN FRENCH FRIES

Steps:

• Preheat the oven to 400 degrees F.
• Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through.
• Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown.
• When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes. Remove and let cool for 2 minutes. Serve.

ROSEMARY HOME FRIES WITH PANCETTA, PARMESAN AND PARSLEY

Steps:

• For the oil: Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes. Let the oil sit for 30 minutes, and then strain through a fine mesh strainer into a small bowl. Set aside 1/4 cup, plus more as needed, for the home fries, and reserve the rest in an airtight container for another use.
• For the home fries: Heat 1/4 cup of the rosemary oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Transfer to a plate. Add more rosemary oil to the skillet, if needed. Add the potatoes in one layer and sprinkle with salt and pepper. Cook the potatoes, pressing the firmly with a spatula, until they are golden brown and crusty on the bottom. Turn the potatoes over, and repeat, adding more rosemary oil if needed. Stir in the parsley, red pepper flakes, reserved pancetta and cheese and serve from the pan.

PARMESAN AND GARLIC FRIES

Steps:

• Preheat oven to 425º.
• In a large mixing bowl, place the cut potatoes and pour the olive oil over the top.
• Sprinkle on the garlic, thyme and seasoned salt. Mix well until the potatoes are evenly coated.
• Spread the potatoes on a baking sheet in a single layer.
• DO NOT throw away the oil that is left in the bowl.
• Bake 30 minutes, turning the fries over halfway through (I didn't do this because I forgot and I don't think it really matters if you do or you don't).
• After 30 minutes of baking, return the fries to the bowl with excess oil and sprinkle with the Parmesan cheese and parsley.
• Toss to coat and return to baking sheet and bake for another 10 minutes.
• If desired, sprinkle fries again with a few shakes of Parmesan and a few shakes of seasoned salt.

ROSEMARY & GARLIC OVEN FRIES

Steps:

• Preheat oven to 475°F.
• Spray 15 1/2 x 10 1/2-inch jelly roll pan or large cookie sheet with nonstick cooking spray.
• Cut each unpeeled potato lengthwise in half.
• Holding each potato half flat side down, cut lengthwise into 1/4-inch thick slices.
• Then cut each lengthwise into 1/2-inch wide strips.
• Place potato sticks in pan; toss with oil, salt, pepper, rosemary, and garlic.
• Arrange in single layer on pan and roast for 30 min (or until sticks are tender and golden).
• Be sure and turn the potatoes once halfway through roasting time.