Parmesan Fries Recipe

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Parmesan Fries
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Ingredients:

Directions:

  1. Cut potatoes length-wise into wedges (recipe author suggests 30 wedges for 3 potatoes or 32 wedges for 4 potatoes).
  2. Mix together Parmesan chees, garlic powder, onion powder and salt in a large plastic bag.
  3. Brush melted margarine onto potatoes. Put 10-11 slices of potato at a time into the bag and shake until potatoes are coated with mixture.
  4. Place potatoes on a cookie sheet sprayed with vegetable oil cooking spray (I prefer parchment paper or non-stick alumimun foil).
  5. Bake at 400 for 20-25 minutes.
  6. *Even easier - Spray margarine does the job quickly (in place of the melted margarine). I use I Can't Believe It's Butter spray.
  7. Note: Also be sure and double the amount of the seasoning - I tripled it and was glad I did.
  8. I baked them for the 25 minutes per the instructions - but then placed them under the broiler for about 3 minutes. If your wedges are wide enough, sit them skin side down. Otherwise, turn them about half way through the baking time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 44.24 Kcal (185 kJ)
Calories from fat 32.1 Kcal
% Daily Value*
Total Fat 3.57g 5%
Cholesterol 7.99mg 3%
Sodium 192.68mg 8%
Potassium 14.51mg 0%
Total Carbs 0.63g 0%
Sugars 0.08g 0%
Dietary Fiber 0.05g 0%
Protein 2.48g 5%
Iron 0.1mg 0%
Calcium 70.9mg 7%
Amount Per 100 g
Calories 424.92 Kcal (1779 kJ)
Calories from fat 308.38 Kcal
% Daily Value*
Total Fat 34.26g 5%
Cholesterol 76.7mg 3%
Sodium 1850.78mg 8%
Potassium 139.42mg 0%
Total Carbs 6.05g 0%
Sugars 0.73g 0%
Dietary Fiber 0.45g 0%
Protein 23.86g 5%
Vitamin C 0.2mg 0%
Vitamin A 0.3mg 1%
Iron 0.9mg 0%
Calcium 681.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free

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