These easy, healthy fries have a crunchy outside crust flavored with taco seasoning and Parmesan cheese.
2 pounds russet potatoes (4-5 medium size)
3 tablespoons olive oil
1/4 cup taco seasoning mix (use 1 store bought packet, or for a recipe to make your own go to: www.theyummylife.recipes/76)
1/2 cup grated parmesan cheese
Preheat oven to 425 degrees. Drizzle 1 tablespoon olive oil onto large rimmed baking sheet. Wash and scrub potatoes. With lengthwise cuts, cut each potato in half, then quarters, then eight even wedges. Add wedges to large microwave-proof bowl and toss with remaining 2 tablespoons olive oil. Cover tightly with plastic wrap and microwave on high for 2 minutes, stop and shake the bowl to redistribute potatoes and promote even cooking , return to microwave for another 1-4 minutes until cut edges are translucent. Add taco seasoning and parmesan cheese to bowl of potatoes, toss to coat well. Transfer coated potatoes to oiled baking sheet and arrange in single layer. Bake for 25 minutes, remove from oven and turn over each wedge using tongs or a spatula. Return to oven for 10 to 15 minutes until browned and cooked through. Eat while hot. Serve with sour cream or creamy avocado dip.