I have been making oven fries for a long time. I started out just sprinkling season salt on the potato wedges, and while that is good, this recipe is better. These have a ton of flavor, and go with any meal. I usually always make these to go along side a burger to get the "burger and fries" feel. Tonight I made them with grilled chicken and a salad. My husband, and two boys don't like potatoes very much, but they love these. In fact, my 3 year old eats the brown skins off the potato wedge first because they are his favorite part. Fiberlicious!You can really add any dry herb you want. Thyme, oregano, basil are some variations that would be good. Don't waste your money on getting freshly grated Parmesan, you really can't tell the difference. I normally don't use canned Parmesan cheese on anything except marinades and roasted vegetables. You get the same flavor as using expensive, freshly grated Parmesan in this recipe.
4-5 russet potatoes (you could use red potatoes too.)
4 garlic cloves, pressed
2-3 tbs olive oil
1 1/2 tsp dried rosemary
1/3-1/2 c Parmesan cheese (in the can)
1 1/2 tsp salt or more to taste
Preheat oven to 450 degrees. Slice potatoes in half the long way, take the 2 halves and slice again the long way. Cut 3 wedges of potatoes from what is left after you cut the potatoes. Place potato wedges on a jelly roll pan or large cookie sheet. Add olive oil, salt, herbs, 1/4 cup of cheese and garlic. Toss potatoes to coat evenly, and settle potatoes into an even layer on the pan. Sprinkle with remaining cheese. Bake for 30-40 minutes or until golden and crisp.