| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 large baking potatoes (about 1 1/2 pounds), scrubbed well
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Emeril’s Original Essence seasoning or Creole seasoning
- Kosher salt
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 1 tablespoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat the oven to 425 degrees F.
- Pat the potatoes dry and cut them lengthwise into 1/2-inch-thick slices. Turn each slice flat and slice again lengthwise into even 1/2-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, seasoning and 1/4 teaspoon salt. Toss well to combine, then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, about 30 minutes.
- While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder and 1/2 teaspoon salt in a small bowl and stir to blend. When the potatoes are crisp and brown, sprinkle with the paprika-parmesan salt. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 267 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 6 mg |
| Sodium | 456 mg |
| Serving Size | 1 of 4 servings |
| Calories | 267 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 6 mg |
| Sodium | 456 mg |
Reviews
Mine didn’t turn out crispy…
I’ve only made these with sweet potatoes and they are delicious!!! The family can’t stop eating them! I can only imagine how good the seasonings must be on potatoes!