Guiltless French Fries

Sherry Blizzard


Who doesn't love French Fries? Who doesn't love seasoned crispy French Fries? This is a great, quick and easy side-dish to make. The hunky hubby loves all things potatoes and can't get enough of them. IF, and I mean IF there are any leftovers, they chop up nicely in a breakfast burrito the next morning or in an omelet. I've been making these potatoes for over 25 years and made them again last night with grilled salmon and collard greens. There is something to be said about a meal composed of everything you grew/canned/processed/fished or hunted. I love living this kind of lifestyle.


★★★★★ 1 vote

10 Min
1 Hr


  • 2 lb
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    parmesan cheese, grated
  • 1/2 tsp
    bacon salt
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    sweet paprika
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    chili powder
  • 1/2 tsp
    lemon pepper

How to Make Guiltless French Fries


  1. Wash and scrub really well, leave the skins on and cut them into quarters. Toss the potatoes well with the olive oil.
  2. Mix all the cheese (I used Kraft Seasoned Grated Parmesan with Rosemary and Garlic---a new product I couldn't resist) with spices together in a small bowl.
  3. It should look like this, with no clumps.
  4. I like easy clean-up and am a huge fan of non-stick foil! Put the oiled, quartered potatoes on a sheet pan sprayed with oil or lined with non-stick foil (non-stick foil works best). Sprinkle the seasonings to coat each potato....take your time. Every bite should be a little slice of Heaven with all those wonderful seasonings.
  5. Place in a preheated 350F oven for 30 minutes.....turn the pan and bake another 30 minutes IF you want them crispy. If you want them soft, bake only another 10 minutes.

    Bet you will be eating them before they even get to the table!
  6. Serve with catsup or Ranch Dressing. I like to dip them in my own canned homemade Highbush Cranberry Catsup but am betting that you probably don't have highbush cranberries where you live.

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