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Ingredients
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4 large unpeeled russet potatoes, cut into 1/4-inch strips
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¼ cup olive oil
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3 cloves garlic, minced
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½ teaspoon ground dried thyme
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½ teaspoon seasoned salt, divided (Optional)
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¾ cup grated Parmesan cheese, divided
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¼ cup chopped fresh parsley
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Place potatoes in a large bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt; toss until are evenly coated. Lift fries out of the bowl and spread evenly onto a nonstick baking sheet. Save remaining oil in the bowl.
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Bake in the preheated oven for 30 minutes, flipping fries halfway. Return fries to the bowl with olive oil. Sprinkle with 1/2 cup Parmesan cheese and parsley; toss to coat. Spread again onto the baking sheet.
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Continue baking until cheese melts, about 10 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.
Nutrition Facts (per serving)
481 | Calories |
18g | Fat |
69g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 481 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 5g | 23% |
Cholesterol 13mg | 4% |
Sodium 365mg | 16% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 5g | 18% |
Total Sugars 3g | |
Protein 14g | 28% |
Vitamin C 27mg | 30% |
Calcium 230mg | 18% |
Iron 4mg | 22% |
Potassium 1591mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.