It's time for another Secret Recipe Club (SRC) recipe. In case you're new to this, here's how it works. Each of the food bloggers participating in the SRC is secretly assigned another food blog. The assignment is to choose a recipe from that blog, make the recipe (or an adaptation of it) and feature it in a post. The blog matches are a secret to the other blogger until reveal day. That day is today! Make sure you read to the end of this post for links to the other participants and their recipes. Someone will be blogging about one of my recipes, but I don't know who.
This month, my assignment was to choose a recipe by Veronica at My Catholic Kitchen. I had such fun reading through her great variety of family-friendly recipes. I finally settled on her recipe for oven baked Garlic Fries. Click over and check out her photos and recipe. You'll see why this recipe was singing my song. YUMMMMMM! I love potatoes and have been wanting to experiment with flavoring oven fries; Veronica's recipe inspired me to do just that.
My version is seasoned with my Fiesta Taco Seasoning Mix and Parmesan cheese. I'm a lover of anything spicy with southwest flavors, so I wanted to try it on oven fries. The Parmesan cheese adds flavor and crunch. Because the taco seasoning already has a healthy portion of garlic powder in it, I didn't add more garlic. But, feel free to add a couple of cloves of minced garlic, if you like. I also used olive oil and skipped the butter. With the Parmesan cheese added, I didn't think the butter was necessary. (I can eat more if I omit the butter....right?)
Step-by-step photos for making Oven-Roasted Fiesta Fries
Step 1. Assemble the ingredients: russet potatoes (the recommended potato for fries), Fiesta Taco Seasoning Mix (or a store-bought packet of taco seasoning), grated Parmesan cheese, olive oil.
Click to view and print:
Fiesta Taco Seasoning Mix recipe
Step 2. Wash & scrub the potatoes, and cut each one into 8 even-sized wedges, as pictured below. I like to cut the potatoes into wedge shapes, because it's easier to cut them into equal sizes. The wedges bake evenly, and it's also easy to turn them during their oven baking so that they get browned on each side. (The wedges only have 2 cut sides, so they only have to be turned once.)
Step 3. Transfer the potato wedges to a large micro-wave safe bowl.
Step 4. Drizzle on some olive oil and toss to coat the potatoes.
Step 5. Cover the bowl tightly with plastic wrap and microwave on high for 3 to 6 minutes. Stop and shake the bowl after 2 minutes to redistribute the potatoes and promote even cooking. Return to microwave for additional 1 to 3 minutes
Cook in microwave until the cut edges are translucent:
Step 6. Remove bowl from microwave, add Parmesan cheese and taco seasoning and toss until potato wedges are evenly coated.
Step 7. Transfer wedges to large, oiled rimmed baking sheet. Bake at 425 degrees for 25 minutes; remove from oven and turn each wedge over using tongs. Or, slide a spatula under several wedges and flip them over. Return to oven and bake another 10-15 minutes until brown and crisp.
These are best served hot, fresh from the oven.
The cheese and taco seasoning form a crunchy exterior that is totally yummy.
Serve them with sour cream or creamy avocado yogurt dip. Here's my recipe.
I'll be serving up a platter of these at our next football party when T-Man is home. He and his friends will make these disappear PRONTO. Guaranteed.
Make it a yummy day!
Hi, I'm Monica...
Thanks for stopping by! This is a place to chat about the good things in life with a focus on fun, easy, healthy recipes and an occasional yummy splurge thrown in.
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