A quick dip in seasoned flour and Parmesan cheese makes just about anything taste good, but turns plain old potatoes into something fabulous. These fries are a great accompaniment to grilled food. My husband was pretty concerned that the fries I used in this photo would feel left out if he didn’t gobble them up the moment I was done using my camera. Make a larger batch by lining a rimmed cookie sheet with foil and double the recipe below. Don’t even think about using the “Parmesan” in the green lidded can from the store – get the real stuff for this yummy side dish.
3 medium-sized Russet potatoes, scrubbed
1/2 cup grated Parmesan cheese
1/2 tsp. paprika
6 Tbl. melted butter, divided
2 Tbl. shredded Parmesan cheese
Preheat oven to 400 degrees. Cut each potato lengthwise into 6-8 spears, depending on size. Combine Better Batter Gluten Free Seasoned Flour, grated Parmesan, and paprika in a shallow dish. Place 3 Tbl. of melted butter in a casserole dish large enough to hold all the potatoes in one layer. Using tongs or your fingers, dip each spear into the melted butter to coat. Then dip the butter-coated spear into the seasoned flour mixture, shaking off excess. Return coated potatoes to casserole dish, cut side down. After all spears are dipped in the seasoned flour drizzle remaining 3 Tbl. melted butter over the top of the potatoes and then scatter with shredded Parmesan cheese. Bake 30-40 minutes, turning halfway through baking, until potatoes are tender, golden, and crispy. Serves 4.