Servings: 8
Calories: 125kcal
Equipment
- Oven
Ingredients
- Smoky Spanish paprika – 2 teaspoons
- Panko breadcrumbs – 3 tablespoons
- 8 Russet Potatoes
- Aged Asiago cheese – 3 tablespoons grated
- All-purpose unbleached flour – 4 tablespoons
- Onion flakes & Garlic powder – 2 teaspoons each
- Tuscan Herb seasoning – 2 teaspoons
- Black Tellicherry pepper & Ancho Chili powder – 1 teaspoon each
- Cold-pressed extra virgin Olive oil – 4 tablespoons
- Pink Himalayan salt for taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil.
- Cut the scrubbed and dried potatoes into steak fry-sized wedges. Aim for about 1/2 to 3/4 inch in thickness.
- In a large bowl, toss the potato wedges with olive oil until evenly coated. Sprinkle in garlic powder, paprika, onion powder, salt, and black pepper. Toss again to ensure all the wedges are seasoned.
- Place the seasoned potato wedges on the prepared baking sheet in a single layer, leaving space between each wedge. This allows them to crisp up nicely.
- Put the baking sheet in the preheated oven. Bake for about 25-30 minutes, then flip the fries using a spatula to ensure even cooking. Bake for an additional 10-15 minutes or until they're golden brown and crispy.
- Once done, remove the fries from the oven. You can sprinkle them with a bit more salt if needed and garnish with chopped parsley for extra flavor and color.
Notes
- Use a large baking sheet so that the potatoes have enough room to cook evenly.
- Make sure to stir the potatoes occasionally while they are cooking, so that all sides get evenly browned.
- You can substitute other herbs and spices to customize the flavor of your fries.
- If you like your fries extra crispy, cook them for a few minutes more.
- If you have extra potatoes, you can store them in the refrigerator for up to 3 days.
Nutrition
Calories: 125kcal
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