Recipe Box, Italian Fries

I combined 2 Pinterest recipe ideas to come up with these baked, flavorful potatoes which Hungry Husband declared the best fries he’s ever had, bar none and then proceeded to have 3 helpings!  So you might want to try these, just sayin”……..

Italian fries thepaintedapron.com

Looks good, yes?

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Couldn’t be easier…

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Potato wedges, garlic butter {or use garlic and butter}, parsley, S&P, olive oil, and Parmesan…add more spices or herbs if you like…create a masterpiece!

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Toss around, cover and hold in fridge if you want to do ahead

baked Italian fries thepaintedapron.com

Bake and voila, or should I say, Guardi! {Italian for Look!}      Once again you are a rock star!!

Italian fries thepaintedapron.com

E bello, e delizioso!        It’s beautiful and delicious!           Some things just sound better in another language!!

Here’s the recipe:

ITALIAN FRIES      for a printable version click here

1-2 red potatoes per serving

fresh parsley, chopped

fresh Parmesan cheese, shaved or grated

garlic butter or garlic powder and butter, or Italian seasoning and butter

olive oil

S&P

Wash potatoes and cut into wedges: slice into 1/2s the slice each half cut side down into 4 wedges.  Melt 2 T butter for every 4-5 potatoes in a large glass bowl.   Add seasonings, cheese  and parsley.  Mix well.  Add potato wedges and drizzle with olive oil.  Toss potatoes around to thoroughly coat.  If not baking immediately, cover bowl with plastic wrap and store in fridge.  Spread potatoes on a foil lined baking sheet that has been sprayed with cooking oil spray. Bake at 400 for about 30-45 minutes until potatoes are done and slightly crispy.  Baking time will depend on the size of the potato wedges, so watch carefully near the end of baking time.

SIDES bkt.

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This recipe was on my bucket list this month, The April Paint Bucket

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Comments
6 Responses to “Recipe Box, Italian Fries”
  1. Kim Hood says:

    These look amazing and make me hungry! I’ll be making these soon. But, I’ll have to use dried parsley, since my flat-leaf parsley is just beginning from seed this year. Bad me, I let it die off without starting a new sprig last year. Oh, how I miss having it fresh!! Anyway, thanks for sharing your awesome-looking recipe. 🙂

    Like

  2. Jacqueline says:

    Sounds absolutely incredible and baked! I would probably have 3 servings too. I have some potatoes just waiting for something yummy like this.

    Like

  3. SOLD! I’m pinnin’ it so I can try it soon! I like the “easy” part as well as the fact that your husband ate 3 helpings!!!!! 🙂

    Like

  4. These look delish! Thanks so much for sharing with us at The Busy Bee’s (Thursday party) We are so happy to have you join us!

    Thanks again!
    Joye & Myrna
    The Busy Bee’s

    Like

  5. These look super yummy…something fun and easy for dinner…I’m definitely all for that! =D

    Thanks so much for sharing this on the FESTIVE FRIDAY FIESTA!!! Can’t wait to see what you have in store for us this week! =D

    Like

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