So in our family, potatoes are a big deal. I’m half Norwegian and it almost seems like a civic duty to love potatoes. I kid you not when I say that potatoes are my dad’s all-time favorite food and that making him happy is done by just handing him a potato dish. He’s a simple man.
And now I just spent 15 minutes going through all my photos to find this gem:
Yes, the man is sitting on the couch, relaxing, and nomming his way through a cold baked potato from last night’s dinner. Plain. No sour cream. No butter. No salt. But his happiness level is through the roof and I can’t help but laugh out loud whenever I see this picture.
Really, with all this potato-heritage I’ve got going on, it was only a matter of time till I came up with a healthier version of french fries. And VOILA!
Beautiful, crunchy, garlic-y, parmesan heaven. These thick-cut potato fries are just as crispy as their fried counterparts and ohmygosh just bursting with flavor. Honestly, I almost can’t believe that these didn’t come out of a deep fryer!
The secret behind the insane crunch factor is sprinkling the uncooked potatoes with a bit of sugar. Weird, right? Well, it must be osmosis, because the potatoes sweat out all their liquid which means extra crispy fries!
Oh, but one quick thing. These are best eaten hot fresh out of the oven (I mean, what isn’t?) for maximum crispiness. They taste great the next day as well, but don’t have the same french-fry like texture to them. Eater beware!
If you’re going to pin this recipe (please and thank you!), please pin the image below :).
- 1.5 lbs fingerling potatoes
- ½ tbsp sugar
- 2 tbsps olive oil
- ¾ tsp garlic salt
- 1 tsp dried italian herbs
- ⅛ tsp pepper
- ¼ cup parmesan cheese, shredded
- fresh italian parsley, optional
- Cut the potatoes into medium-sized wedges and place in a colander over the sink. Sprinkle with ½ tbsp sugar and set aside for 25-30 minutes. Allow excess water to drain and pat the potatoes as dry as you can with paper towels.
- In a large plastic ziplock bag, combine olive oil, garlic salt, italian herbs, pepper, and the potatoes. Mix until the potatoes are evenly coated.
- Lay the potatoes on a parchment paper-lined baking sheet in a single layer.
- Bake at 425 degrees for 20-30 minutes or until crispy. Don't burn!
- Sprinkle with parmesan, parsley and extra garlic salt if needed.
Today I’m linking up with WIAW to share these beauts! Head on over if you want to see more delicious eats :).