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20 minutes
40 minutes
60 minutes
- 4 large unpeeled russet potatoes, cut into 1/4-inch strips
- 0.25 cup olive oil
- 3 cloves garlic, minced
- 0.5 teaspoon ground dried thyme
- 0.5 teaspoon seasoned salt, divided
- 0.75 cup grated Parmesan cheese, divided
- 0.25 cup chopped fresh parsley
- Preheat the oven to a toasty 425°F (220°C).
- In a large bowl, coat the potatoes with olive oil, garlic, thyme, and 1/4 teaspoon seasoned salt until evenly covered. Transfer the seasoned fries onto a nonstick baking sheet, saving any remaining oil in the bowl.
- After baking for 30 minutes in the preheated oven, remember to flip the fries halfway through. Once done, return the fries to the bowl with olive oil, then sprinkle with 1/2 cup Parmesan cheese and parsley. Toss everything together to coat evenly before spreading them on the baking sheet once more.
- Bake until cheese is gooey, around 10 minutes. Finish with a sprinkle of the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt before serving.
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