Rosemary "Cheezy" Parmesan Fries
Serves 4
75 mins prep
45 mins cook
120 mins total
A recipe for crispy baked fries made with russet potatoes, seasoned with rosemary, salt, and pepper, and topped with vegan parmesan cheese. Served with dijon mustard.
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Peel and slice your potatoes into wedges. Submerge them in water for 1 hour. Pour the water out and lay your potatoes out on a towel to start to dry. While the potatoes start to dry, preheat your oven to 375 degrees. Finish pat drying your potatoes before adding them to a big bowl with all the ingredients except for the parmesan. Toss them around until they are completely covered. Lay them out flat (and not touching!) on a baking sheet. Bake them for 20-25 minutes on each side before pulling them out and instantly sprinkling the parmesan cheese over top. I served mine with dijon mustard.
