Baked Parmesan Fingerling Potato Fries

 Prep Time 10 minutes
 Cook Time 40 minutes
 Servings        6 -8 servings

INGREDIENTS
2 pounds fingerling potatoes washed
2 tablespoons olive oil
2 tablespoons melted butter
1 teaspoons salt divided
3/4 teaspoon garlic powder
1/4 teaspoon pepper
10 turns McCormick® Italian Blend Herb Grinder
3/4 cup Parmesan cheese freshly finely grated, divided
1/4 cup fresh parsley finely chopped

Easy baked Parmesan Fingerling Potato Fries with a crispy exterior and creamy buttery interior make the perfect appetizer, snack or side you won't be able to stop munching!

INSTRUCTIONS
Add potatoes to a large bowl or pot and cover with cold water and 1/4 teaspoon salt. Let soak 30 minutes up to overnight (refrigerate if soaking longer than an hour). Drain potatoes and pat dry (optional for crispy potatoes).*

Preheat oven to 400 degrees F. Line a large baking sheet with greased foil. Set aside.

Cut potatoes in half lengthwise and add to a large bowl. Toss dry potatoes with olive oil, butter, 3/4 teaspoon salt, garlic powder, pepper and McCormick Italian Herb Grinder until evenly coated.

Line potatoes in a single layer on greased foil skin side up (leave any remaining oil in bowl for later).

Bake for 20 minutes at 400 degrees F. Remove potatoes back to large bowl with leftover oil. Increase oven temperature to 425 degrees F. Toss potatoes with 1/2 cup Parmesan cheese and remaining oil and return to baking sheet in a single layer, skin side down, and bake 10 minutes or until tender.

Broil potatoes until they have crisped to your liking, stirring every few minutes so they don’t burn. Once done, toss fries with an additional 1/4 cup Parmesan and 1/4 fresh parsley. Serve with ketchup, ranch or other dipping sauce.

RECIPE NOTES
*I have made these Fries without soaking them first and they are still delicious just not very crispy - so if you have to have crispy potatoes, then definitely soak them first, otherwise, feel free to skip this step.