Monica's favorite gear for
making Fiesta Oven Fries
I love this set of bowls. There's a size for every need, and they nest compactly for easy storage. I used the large bowl for tossing the potato wedges with the seasonings.
This set gets lots of use in my kitchen. I used the large baking sheet for baking these oven fries.
This works great for flipping over several potato wedges at one time half way through their baking time.

Oven-Roasted Fiesta Fries

Easy, healthy, baked fries with a crunchy crust.


Oven-Roasted Fiesta Fries

By Monica              4-6 servings
These easy, healthier fries have a crunchy outside crust flavored with taco seasoning and Parmesan cheese.

These easy, healthier fries have a crunchy outside crust flavored with taco seasoning and Parmesan cheese.

Ingredients
  • 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

Directions
Preheat oven to 425 degrees. Coat large rimmed baking sheet with 1 tablespoon olive oil. Wash and scrub potatoes. With lengthwise cuts, cut each potato in half, then quarters, then eight even wedges. Add wedges to large bowl and toss with remaining 2 tablespoons olive oil. Sprinkle with taco seasoning and parmesan cheese; 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 fork tender. Eat while hot. Serve with sour cream or creamy avocado dip. (recipe at www.theyummylife.com/avacado_yogurt_dip)

Nutritional Information (for a serving of 6-7 potato wedges): 248 calories, 11.2g fat, 594mg sodium, 3.6g fiber, 1.7g sugars, 8.6g protein; Weight Watchers PointPlus: 7

 

I've been making oven fries for years. Compared to the traditional deep fried version, baked fries are easier, less messy, and WAY healthier. Today I'm sharing an easy , tasty way to season oven fries that results in a crunchy, slightly spicy crust. These can be served as a side with a meal and are also crowd-pleasing finger food for parties. They're always a hit at our football parties.

The flavorful crust on these oven fries is made simply with my Fiesta Taco Seasoning Mix and Parmesan cheese. Because the taco seasoning already has a variety of seasonings, nothing more is needed to flavor these fries. 

Nutritional Information (for a serving of 6-7 potato wedges): 248 calories, 11.2g fat, 594mg sodium, 3.6g fiber, 1.7g sugars, 8.6g protein; Weight Watchers PointPlus: 7

 

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.

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  • About the taco seasoning mix: This works great for adding some spice and crunch to the fries. It already has a variety of seasonings, including salt. So added salt isn't necessary. It also contains corn starch, which helps give the fries a crispy exterior. You can use a store-bought taco seasoning mix for convenience, but it is SO much tastier if you make your own. Plus, it's great to have on hand for seasoning tacos, chili, and ropa vieja shredded beef. Here's my recipe:

Click to view and print:
Fiesta Taco Seasoning Mix recipe

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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.) Put wedges in a large bowl.

fiesta fries

Step 3. Drizzle on some olive oil and toss to coat the potatoes. 

Step 4. Add Parmesan cheese and taco seasoning and toss until potato wedges are evenly coated.

Step 5. Transfer wedges to large, oiled rimmed baking sheet.

view on Amazon:   mixing bowlsrimmed baking sheet

fiesta fries

Step 6. Bake until brown, crisp, and fork tender, flipping them over half way through cooking time. I find it easiest to slide a large fish spatula under several wedges and flip them over. 

view on Amazon:  fish spatula (handy for flipping several fries at once)

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These are best served hot, fresh from the oven. The cheese and taco seasoning form a crunchy exterior that is totally yummy.

fiesta fries

Serve them with sour cream or creamy avocado yogurt dip. Here's my recipe.

Click to view Creamy Avocado Yogurt Dip recipe

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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!

Monica


Link directly to this recipe
Oven-Roasted Fiesta Fries
By Monica              Servings: 4-6 servings
Ingredients
  • 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
Directions
Preheat oven to 425 degrees. Coat large rimmed baking sheet with 1 tablespoon olive oil. Wash and scrub potatoes. With lengthwise cuts, cut each potato in half, then quarters, then eight even wedges. Add wedges to large bowl and toss with remaining 2 tablespoons olive oil. Sprinkle with taco seasoning and parmesan cheese; 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 fork tender. Eat while hot. Serve with sour cream or creamy avocado dip. (recipe at www.theyummylife.com/avacado_yogurt_dip)

Nutritional Information (for a serving of 6-7 potato wedges): 248 calories, 11.2g fat, 594mg sodium, 3.6g fiber, 1.7g sugars, 8.6g protein; Weight Watchers PointPlus: 7

This post was updated 10/6/13.



Posted on Monday, September 26th, 2011








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