Here’s a delicious way to make Baked Parmesan Fries for your family. Baked to a crispy outer coating that’s perfectly seasoned, these small fries are the perfect fit for hamburgers or Sloppy Joes. Baked, not fried, so they are more healthy, and delicious! Ingredients Needed …
Our family enjoys these Black Bean Beef Flautas that are baked in the oven, not fried. Spicy hamburger and black beans rolled up in a crunchy flour tortilla. So yummy! The recipe was inspired by our many visits to Love’s Convenience Stores on frequent road …
Oven Baked Fries is one of those mix and dump recipes that everyone has in the back of their mind. This recipe is so easy, too, with only 4 simple ingredients.
I’ve found that baking fries this way is just as good as deep fat fried. And less fattening, too.
When I make my own fries, I sometimes want thin fries. Or curly ones. Sometimes I prefer large fries, or even fries that are cut into wedges–like a fancy steakhouse. What we’re going for here are the fancy wedges.
You can cut your own with a knife and cutting board. For this I would suggest either a chef’s knife or a Santoku Knife.
Or, if you have a large family and everyone really likes fries, then you might want to consider investing in a French Fry Cutter. Like this one by New Star Food Service, which is made of heavy cast iron and stainless steel. I own a cheap version of this that I bought for $25, which I cannot recommend. It is hard to use and some of the spacers have broken. Invest in a good one!
When it comes to potatoes, Russet potatoes are pretty standard to use for French Fries. But I also like using Yikon Gold potatoes.
Sometimes, I will add grated Parmesan and chopped parsley at the halfway point, when I stir the potatoes. This is a delicious addition when you want something a bit more special for your dinner.
I prefer using Olive Oil rather than a vegetable oil, to give the potatoes more flavor. And olive oil is a healthier alternative.
This recipe goes well with many dishes. I like these fries with Sloppy Joes, Hamburgers, Sirloin Steak, or Easy BBQ Chicken Bites.
See more Side Dishes Here.
I love using skinless, boneless, chicken thighs in my chicken recipes. The meat is always tender and juicy, and they make for a quick weeknight meal. These Baked Apricot-Glazed Chicken Thighs have the added bonus of a sweet and savory coating.
These Glazed Sweet Potatoes are quick and easy, making them a great choice for weeknight meals. Sweet potatoes are so good for you that it makes perfect sense to add them to your weekly diet. They have loads of Vitamin A, Vitamin C, Manganese, and …
Cheesy Squash Bake is perfect when you have a lot of squash in your garden. The squash is baked until tender with onion, green peppers, and garlic, and is then topped with a seasoned cracker crumb and melted cheese. It’s makes a delicious side dish to serve with your favorite grilled meats. Continue reading Cheesy Squash Bake
Molly Jeber’s award-winning books have been featured on Publishers Weekly’s Best Ten Recommended Reads, in USA Today’s HEART Book Reviews and many other media sites. You’ll also find her on RWA’s Honor Roll. She tours and speaks about Amish history/traditions, writing and about her books. Molly loves …
Honey-Mustard Pan Roasted Chicken with Potatoes is so easy to make. Perfect for a weeknight dinner for your family. In the last few years, Sheet Pan Dinners have become all the rave. Almost every food magazine and/or food blogger has posted about them. Once I …
It took me 50 years before I tried Roasted Brussels Sprouts, and I must admit that I adore and love them! Lesson learned: It shouldn’t take a person so long to try new things!
Now, I have to admit that the first time I tried them, they turned out bitter, and we didn’t like them. I talked to gardeners and folks who had been around a long time and had great wisdom to share on why they were bitter. Did I cook them too long? Did I buy bad ones? Should I have cooked them differently? Is bitterness related to their size? Long story short–No one really knows. Scientifically, it has to do with chemical compounds and an individual’s taste buds.
The next time I tried Roasted Brussels Sprouts, I was pleasantly surprised to find that they were wonderful. Not bitter. At all.
Today’s varieties are much milder, thanks to the dedicated efforts of Dutch food scientists who cross pollinated the older breeds of Brussels sprouts with newer strains. Through much trial and error, they came up with plants that yield a milder, and delicious flavor.
So, if you haven’t cooked Brussels sprouts in a while, give them another try! You might be pleasantly surprised at how wonderful they are!
Although you can find Brussels sprouts all year round, the best seasons to buy them is in the fall and winter. Choose smaller heads that have pronounced green color and tight, firm heads. The fewer the wilted, loose leaves the better.
Preheat oven to 400 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a bowl.
Slice the garlic. For this recipe, you do not want to use minced garlic. You want larger chunks that will bake and brown as a delicious compliment to the Brussels sprouts. Place sliced garlic in the bowl with the sprouts.
Using a fine-edge grater, grate the Parmesan cheese. Set aside until ready to use.
Pour extra-virgin olive oil over the Brussels sprouts and sprinkle with salt and pepper. Carefully mix until sprouts are nicely oiled.
Place mixture in a heated cast iron skillet and cook over medium heat, with cut sides down. Cook until they begin to brown, 2-3 minutes.
Place the skillet in the preheated oven and continue to cook for 8-10 minutes, tossing a few times so sprouts brown on all sides.
I’ve also baked Brussels sprouts on a baking sheet lined with aluminum foil. Rather than starting the recipe on the stove, I’ll put the vegetables in the oven and bake for 12-15 minutes until browned. This works particularly well when preparing a Sheet Pan Dinner with meats and other vegetables.
When using an aluminum foil-lined baking sheet, be sure to spray it with baking spray to prevent sticking. Trust me, I learned that lesson the hard way!
Remove skillet from oven and sprinkle with the grated Parmesan cheese. Serve immediately.
This recipe will serve 4 people.
See more Side Dishes Here. View Cast Iron Recipes Here.
These Baked Baby Back Pork Ribs are perfect for when you have a hankering for ribs, but you don’t feel like getting out the grill. They are easy to make. And so delicious. The rub is savory and spicy, with just a little bit of …