After a Thanksgiving weekend with family in town and lots of food, games, and football, we are ready to be done with holiday leftovers. Fortunately for us, my parents delivered a cooler of delicious marinated porkchops, steaks, and roasts from the local meat market back home in Ohio. We could not wait to feast on them.
This past weekend, we spent an unseasonably warm day (close to 70, I think?) in the yard, raking every corner, garden bed, and edge and picking up sticks and toys and anything else that Kylo had drug outside. We were exhausted. I wanted something easy to go with pork chops so I went for this easy old favorite - Garlic Parmesan Steak Fries. You really can't mess these up. There are a ton of different flavor variations based on what your main dish is.
Before you get going, preheat the oven to 400 degrees, F. Also, use oil or butter to grease a baking sheet.
I started with 6 small Russet potatoes. If you have medium size, you could use fewer.
Cut your potatoes into wedges. I cut mine in half lengthwise, and then in half 2 more times for a total of 8 wedges per potato.
Meanwhile, pour a quarter cup of vegetable oil (or canola or olive oil...)
Mix in 1 1/2 tsp. of salt and 2 tsp. of Italian seasoning. Chop up 2 cloves of garlic and throw that in too. Stir it all together.
Pour the seasoning mixture over the potato wedges.
And then mix it so the potatoes are all coated.
Stir in 1/2 cup of shredded Parmesan cheese. Of course the real stuff is the best, but if you only have the Parmesan that comes in the container with a green lid (like I did), well then by all means, use that.
Bake for 25-35 minutes (depending on the size of the wedges), until they are fork tender. Flip once during baking to get them browned on all sides.