3 lbs peeled baking potatoes, cut into 1/4-in thick strips
2 Tbsp butter
2 garlic cloves, minced
2 Tbsp fresh rosemary, finely chopped
2 Tbsp grated parmesan cheese
Preheat oven to 400.
Combine first 3 ingredients in large Ziploc bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400 for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, rosemary, and parmesan to pan; toss to coat.
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