Oven Baked Parmesan French Fries Recipes

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.

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.

Steps:

• Preheat the oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray.
• In a large bowl, combine the potatoes and olive oil and toss to coat. In a medium bowl, mix together the Parmesan, parsley, salt, pepper, garlic powder and cayenne until fully combined.
• Sprinkle the parsley mixture on the potatoes and gently toss to evenly coat. Transfer to the prepared baking sheet and bake the potatoes, flipping them with a spatula every 10 minutes to prevent sticking, until golden brown, about 45 minutes. Season with salt and pepper to taste. Serve hot.

Steps:

• Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
• Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
• Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
• Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
• Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
• Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Steps:

• Wash potatoes and cut them into semi-thin strips.
• Place strips in a bowl and add cool water to cover the potatoes.
• Wash out some of the"starch" and then drain the potatoes well.
• Mix in the olive oil and sprinkle with salt.
• Mix all of the potatoes well so that they all get coated evenly.
• Spray a cookie sheet with PAM and then place the potatoes on top.
• Cook at 350F for approximately 20-25 minutes (more if you want them crunchy and brown) Serve and enjoy!

Steps:

• Preheat the oven to 425 degrees F.
• Pat the potatoes dry and cut them lengthwise into 1/2-inch-thick slices. Turn each slice flat and slice again lengthwise into even 1/2-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, seasoning and 1/4 teaspoon salt. Toss well to combine, then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, about 30 minutes.
• While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder and 1/2 teaspoon salt in a small bowl and stir to blend. When the potatoes are crisp and brown, sprinkle with the paprika-parmesan salt. Serve hot.

Steps:

• Scrub potatoes, cut in half, and into 8 wedges per half (16 wedges per potato total).
• Preheat oven to 450°F.
• Toss all ingredients together except parmesan and parsley, mixing until potatoes are evenly coated.
• Spread potatoes in an even layer on a greased or nonstick-foil lined baking sheet.
• Bake 35-45 minutes or until potates are cooked through and crisp up, stirring potatoes several times during cooking to ensure even browning.
• Toss potatoes with parmesan and parsley when they come out of the oven, and adjust salt if necessary.

Steps:

• Preheat oven to 475 degrees with a baking sheet inside.
• Combine Parmesan, garlic powder, paprika, cayenne and salt in small bowl.
• Coat potatoe wedges with 1 Tbsp oil in a large bowl, then add Parmesan mixture, tossing to coat. Remove baking sheet from oven and coat with remaining oil.
• Place wedges on the pan and roast until golden, 15 minutes per side. Return fries to bowl and toss with parsley.

Steps:

• Preheat the oven to 400 degrees. Cut the potatoes lengthwise into 1/4 inch thick slices, then cut the slices lengthwise into 1/4 inch wide sticks.
• Place the potatoes in a large bowl, lightly spray with nonstick cooking spray and toss to coat. Add the Parmesan, oregano, rosemary and pepper and toss again.
• Transfer the potatoes to 2 baking sheets, lined with parchment paper, and bake for 40 minutes, turning every 12 minutes or till the potatoes are brown and crisp.
• Place the fries on a platter, sprinkle with salt and serve.