Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is QUICK & EASY OVEN FRIES.
There are a number of good recipes for oven fries but this is one that made it to my personal cookbook. I’m sharing the original, basic recipe with you. However, I’ve made some adjustments for my own personal tastes which I’ll share in parentheses. I’m a garlic girl! I prefer a stronger garlic flavor to all of my dishes. I also have moved away from the typical, plain Parmesan most of us sprinkled over our spaghetti in our childhood. I know…spoiled! 🙂
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 47 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
QUICK & EASY OVEN FRIES
2 lb. baking potatoes (I prefer red potatoes for their flavor and tender skins)
¼ cup plus 1 T. olive oil
2 cloves garlic, crushed (I keep a huge jar of chopped fresh garlic in my fridge and heap my spoonfuls)
1 T. Italian seasoning (Be sure to shake the package up a bit before spooning out)
1 tsp. salt
1 tsp. black pepper
2 T. finely grated Parmesan Cheese (I use a 4-cheese blend with parmesan, asiago, Romano & provolone and sprinkle a LOT more than 2 T. so it’s ultra cheesy – yummmm!)
Preheat oven to 400 degrees. Scrub potatoes, then cut into even-size wedges to ensure uniform cooking. In large bowl, mix olive oil, garlic, Italian seasoning, salt and pepper. Add potato wedges to bowl and mix well to coat. Spread potato wedges in single layer on large baking sheet. Bake 20-25 minutes, depending on thickness of wedges, turning wedges halfway through cooking time. Sprinkle Parmesan over potatoes. Return to oven and bake until crisp and golden, about 10 minutes longer. Serve hot.
NOTE: If you’re like me and love to cook with a lot of garlic, I highly recommend buying a jar of freshly chopped garlic. It keeps forever in the fridge (in my experience) and it’s only a spoonful away. There’s nothing more frustrating than reaching for garlic cloves and discovering they’ve all dried up or you’re out! I’m all for no muss, no fuss.