October 15, 2014

Garlic Parmesan Fries with Ease

Ore-Ida Garlic Parmesan Fries

Looking for new ways to enjoy old favorites is an ongoing challenge for me. Sometimes it really isn’t about the food, but the way it is presented. This is true for my family for everything from vegetables to pasta to even your basic French fry. I rarely fry at home so when I make them I often turn to a simple bag of frozen ones. With minimal ingredients they are just as good as fresh ones I’d make at home, plus, they can be served so many different ways.

The other day I was running on empty and way behind on my meal planning so I decided to grab a bag of Ore-Ida® crinkle cut fries from the freezer. They are always in there just in case I need them and this was one of those days. I popped them on the tray to bake but wanted to give them a quick flavorful twist to make them seem a little more gourmet. So I scattered some garlic and oil on top and slipped them in the oven.

While they bake I was able to pull together the rest of our meal. Then, right before the fries were ready, I scattered a little Parmesan on top. Voila! I had garlic-Parmesan fries ready in a jiffy. The whole side dish took minutes to pull together and was so simple! I’m tucking this one away for the rest of the school year. It is the best easy kind of side dish to keep at the ready.

Recipe: Garlic Parmesan Fries

1 bag frozen Ore-Ida fries

3 garlic cloves, smashed

1 tablespoon cooking oil

2 tablespoons finely grated Parmesan cheese

Place the frozen French fries on a baking sheet lined with parchment paper. Toss with the garlic and oil. Bake

Quickly dust the tops of the fries with the Parmesan and bake for two more minutes. Remove, allow to cool slightly, and serve.

Ore-Ida® uses only 100% fresh, American grown potatoes for their French Fries and Tater Tots. It’s quality you can feel good about, and the convenience you need in your busy life. Visit http://www.oreida.com for more great recipe ideas and to learn more!

(Disclosure: This post is sponsored by Ore-Ida. The recipe and opinions are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)