Ingredients:

  • 2 large Russet potatoes (about 1 lb / 450 g)
  • 2 tablespoons olive oil (30 ml)
  • ¼ cup grated Parmesan cheese (25 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • ½ teaspoon smoked paprika (2 g)
  • ½ teaspoon salt (2 g)
  • ¼ teaspoon black pepper (1 g)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the baking sheet by lining it with Reynolds Release Foil, shiny side up.
  3. Wash, peel (if desired), and cut the potatoes into evenly-sized fries (about ¼-inch thick).
  4. In a mixing bowl, combine cut fries with olive oil, parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until evenly coated.
  5. Spread the fries in a single layer on the prepared baking sheet for even cooking.
  6. Bake for 20 minutes, then flip the fries and bake for an additional 10 minutes or until golden brown and crispy.
  7. Garnish with fresh parsley and serve hot.