Parmesan Herb Fries
Hey friends! If you need a quick side dish to add to your Fourth of July fare today, these fries are it! They are packed with flavor, with Parmesan, salt, a hint of garlic and herbs. I still have a ton of fresh rosemary from our CSA so I went ahead and mixed some in with a dried herb blend I also have. These fries are simple to throw together - we don't even peel the skin off and I love the texture it gives. Our whole family gobbled these up for dinner the other night with some homemade ranch. I hope you and your family will love them too!
- 2 russet potatoes
- 1/4 cup olive oil
- 1 tablespoon herbs*
- 1 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 tablespoons arrowroot powder*
- Parmesan (optional but highly recommended!)
*Notes: Arrowroot powder is a non-GMO version of corn starch.
For the herbs, you can use fresh or dried. If fresh, make sure to chop them up very finely. Rosemary is my favorite on these :)
- Preheat oven to 425 F
- Cut potatoes in half length wise, then each piece in half again length wise. From there slice them into whatever size fries you like, I like doing about 4-5 slices from there then cutting those in half for a medium thickness (see picture below).
- Place potato slices into a large bowl.
- Drizzle about 1/4 cup of olive oil over the potatoes, just enough to coat them.
- Sprinkle the seasonings (herbs, salt and garlic powder) over the potatoes.
- Sprinkle arrowroot powder in and mix everything together so that all the potato slices are completely coated with oil, seasonings, and arrowroot powder. The slices tend to stick together so be mindful of this while mixing.
- Lay the potato slices evenly on a large baking sheet and bake for 25 minutes. When done, turn the broil setting on and bake for another 5 minutes.
- Turn the oven temperature off and sprinkle Parmesan cheese over the fries and put them back in the oven for 2 minutes or so, until the cheese is melted.