I have a total weakness for french fries. If they’re offered as a side to something, it’s almost impossible for me to not choose them. I like them fairly thin and crispy, so potato wedges are about the only fries I’m totally cool with passing up on.

Obviously, french fries aren’t super healthy, so I set out to make my own baked version, hopeful that I could still get them relatively crispy. I also added some cheese to them for good measure. Balance, right? Overall, I love how they turned out! Next time, I might put the cheese on halfway through, because it got extra crispy, but in all, they were super delicious, and a great alternative to fried fries. We had them with burgers and they were a total hit!

Printable Recipe
Serves 2

ingredients:
1 large russet potato
1/4 cup Parmesan cheese, shredded
1/2 tsp garlic salt
1/2 tsp garlic pepper
1/2 tsp Italian seasoning
1 tbsp butter, melted

instructions:
Slice the potato into thin sticks. You can peel off the skin or leave it on – it’s totally up to you.

In a small bowl, combine the Parmesan cheese, garlic salt, garlic pepper, and Italian seasoning.

Line a baking sheet with foil, spray with cooking spray, and arrange the potatoes in a single layer.

Spread the melted butter over the potatoes.

Sprinkle the cheese mixture over the potatoes.

Bake at 350 for 25 minutes, then raise the temperature to 425 and bake for another 10-15 minutes, or until the fries are golden brown and crispy.

Sprinkle with salt and enjoy!

Adapted from Pillsbury Appetizers and Snacks

Do you love fries as much as I do? What’s your favorite side to get at restaurants?

Did you catch my post on Chili’s at Home? Check it out!