I am loving this new 40 mm lens of mine. Just look at how close it gets to the parmesan cheese on top of these fries! It’s like magic and makes me want to dive into a pile of fries. That lens was a very good investment and it’s pretty much the only lens that I use for my food pictures with now.
These fries are baked in the oven and not fried. That makes them easy to dive into a pile of fries, because they are healthy fries. Imagine diving into a pile of grease, that would be bad.
I just love potatoes in any form. Sometimes on the weekends, I’ll roast some in the oven and then have a fried egg on top. That is the best Saturday morning breakfast ever. Then there are these fries tossed in garlic and parmesan. Sprinkle some extra parmesan cheese on top and no one will complain. Trust me.Print
- 3 Idaho potatoes, cut into wedges
- 4 garlic cloves
- olive oil for drizzling
- salt and pepper
- Parmesan cheese
- dried parsley flakes
- Preheat an oven to 375 degrees.
- Cut the potatoes into wedges. I will thinly slice mine once in the middle and then cut them into even potato wedges. Place the potatoes on a lined sheet tray with aluminum foil. Drizzle some olive oil over the fries and then the garlic. Season with salt and pepper and then the parmesan cheese. Using your hands, toss the potatoes around a bit so that the fries get all coated in all the good stuff.
- Bake in an oven for 30 minutes or until the potatoes have turned golden brown.
- Divide the fries into 3 equal servings.
myWW points: Blue 7; Green 7; Purple 3
- Serving Size: 1/3 of the fries
- Calories: 196
- Sugar: 5
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 0
- Carbohydrates: 36
- Fiber: 4
- Protein: 5