FRYday thank you for showing up! We had extra potatoes laying around and I was craving a good french fry, so I made garlic Parmesan fries.
Have you ever had a waiter/waitress asks, “Would you like a side of fries or a bowl of fruit with your meal?” I always feel like i’m not being true to myself when I order the bowl of fruit. Come on… who wants fruit instead of fries!? Luckily someone else at the table always gets a side of fries and I just sit there and wait until they ask if anyone wants some (I got this from my mother).
Potato pohtahto! Potatoes are so versatile and that’s another reason to love ’em. You can make hash browns, breakfast potatoes, fries, steak fries, waffle fries, tater tots, mashed potatoes… the list goes on. That’s the best kind of food!
Crispy outside fries with a soft inside lightly coated in parmesan and rosemary.
- 2 Potatoes cut into strips
- 1 Tbsp Fresh Rosemary
- 1 tsp Garlic Salt
- 1 1/2 Tbsp Garlic minced
- 1/4 cup Parmesan finely grated + more for garnishing
- 1/4 cup Olive Oil or less if you like them a little less oily
- Pepper to taste
- 1 5.3 oz Plain Greek Yogurt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Chili Powder
- 1/2 tsp Paprika
- 1/2 tsp Pure Honey
- Salt to taste
Cut the fries into strips (leave the skin on).
Place the fries into a bowl an set aside.
Mix the olive oil, rosemary, garlic salt, garlic, and parmesan.
Pour mixture over the fries and mix until evenly coated. Add ingredients if needed.
Place coated fries on a baking sheet and drizzle with olive oil (just a little).
Bake in oven at 350 degrees for about 30-35 minutes.
Then, turn on Low broil and broil for about 5 minutes or until golden and crispy.
Mix all the ingredients in the plain greek yogurt.
Set aside for dipping.