This post is sponsored by alli®. All thoughts and opinions are my own.
As I’ve said so many times before, I really love my potatoes. Especially when they’re roasted, like these cheesy oven fries! All you do is roast the wedges, make a simple cheese and seasoning mix, and toss the potatoes in the mix. So easy!
You need two large potatoes. Mine were about 300 grams each. The recipe says that this recipe yields 4 servings but for us, it was more like 3 servings. Or 2.5. We’re piggies when it comes to potatoes.
Cut them into 1/4” wedges. If you want them thicker, just adjust the baking time accordingly.
The recipe says to spray the pan and potatoes with cooking spray but I found that a tablespoon of olive oil works better. See the recipe for notes on that!
While they’re baking, mix together the Parmesan, black pepper and garlic powder. I also added some salt. The first time I made these, I grated the cheese coarsely but the cheese didn’t melt on the potatoes and therefore didn’t stick to them. All the cheese just fell to the bottom of the plate. To get around that, you can finely grate it or just put the potatoes back in the oven for a minute or two after tossing them with the cheese mixture.
And that’s it! A super quick and easy recipe for the potato lovers out there.
Cheesy Oven Fries
- Prep Time:
- Cook Time:
- Ready in:
- 2 large potatoes (600 grams total)
- 1 tablespoon olive oil1
- salt, to taste (not included in the nutritional analysis below)
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Preheat the oven to 400 °F.
- Wash the potatoes and cut into 1/4-inch thick wedges.
- For the olive oil version - place the potatoes on a large non-stick baking sheet and pour the olive oil over them. Use your hands to coat the potatoes in the oil. Add salt, to taste. If making the cooking spray version, lightly coat a large non-stick baking sheet with cooking spray.
- Arrange the potato wedges in rows so they don't touch. If making the cooking spray version, spray the top side of the potatoes with the cooking spray.
- Place the tray in the oven and bake for 10-25 minutes or until browned on top. The original recipe says 10 minutes, but I needed 25 minutes before the potatoes were browned enough on the bottom to flip without an issue. Flip over and bake for another 5-10 minutes until browned.
- While the potatoes are baking, mix the rest of the ingredients in a small bowl and set aside.
- When the potatoes are done, place the potatoes in a serving bowl and toss with the cheese mixture. Add salt, to taste, if desired. If you want the cheese to melt, place the potatoes back in the oven for a minute or two.
- The original recipe calls for baking spray but I found that using 1 tablespoon olive oil works better. If you're watching your fat intake and therefore want to use cooking spray, I highly recommend using a non-stick baking sheet so that the potatoes don't stick.
For more healthy recipes, check out alli®.
Nutrition facts are estimates only. Nutritional analysis (based on the above recipe being four servings):
- Calories: 166
- Protein: 5.8 g
- Carbohydrates: 33 g
- Sugars: 1.7 g
- Fat: 1.6 g (this is when you use baking spray instead of olive oil. If you use 1 tablespoon of olive oil, it adds an additional 3.5 grams of fat per serving)
- Saturated Fat: .9 g
- Fiber: 4.1 g
- Sodium: 87.7 mg (this is excluding any added salt)