Oven Baked Parmesan Seasoned Fries

This is a terrific baked french fry recipe that will go well with your sandwiches, burgers, and more! I tried to slice them as thinly as possible to make sure I would get some crispy edges without having to bake them for an excessively long period of time. As it was, I got about 12-16 french fries per medium sized potato, and baked them for about 50 minutes and most were fairly crispy, though there were still plenty of softer pieces in the mix too.

I baked on a grease-sprayed foil lined tray and found they were still sticking, so moved them directly to the baking sheet with a little more spray after the first 30 minutes, and they finished up nicely without any additional sticking. I loved the blend of Parmesan and herbs in this one - I thought the flavor was great!

Oven Baked Parmesan Seasoned Fries slightly adapted from Playing with Sugar

Ingredients
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese


Directions

1. Preheat oven to 425.
2. Wash and cut potatoes into thin strips (I got around 12-16 fries per medium potato).
3. Place on a well greased cookie sheet. (You can use greased foil as well - I tried sprayed foil and mine still stuck some.) 
4. Mix oil, spices, and the Parmesan cheese in a large Tupperware or bowl. 
5. Place all of the potatoes in with the Parmesan cheese/spice mixture and use a spatula or large spoon to stir gently until all of the potatoes are well coated with the mixture. 
6. Once thoroughly coated dump the fries onto the prepared cookie sheet and spread in a single layer, use your spatula to scrape out any Parmesan/spice mixture from the container and spread over the top of the fries.
7. Bake 45-60 minutes or until tender and golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). I cut mine fairly thin and they needed about 45-50 minutes to get most of them crisp.