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Thyme and Parmesan Frites

By Heather 29 Comments

Thyme and Parmesan Gourmet Frites

Who doesn’t love french fries? I bake the frozen ones for the kids all the time, but I’d never tried to make them myself. It wasn’t difficult at all though. I unsure if the kids would eat my Thyme and Parmesan Fries, because they can be funny with seasonings, but they loves them just as much as Kevin and I.

We don’t have a fryer, but there were still quite a few recipes not requiring one in the Frites: Over 30 Gourmet Recipes, the Thyme and Parmesan Frites being one of them. There are over 30 gourmet recipes inside. The book itself is very attractive looking. This would make a great gift for the french fry, or rather frites lover in your life.

According to the recipe you should bake for 20 minutes at 350 degrees, but mine took longer, about 30 minutes and I raised the temperature to about 400 degrees for the last 10 minutes.

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Thyme and Parmesan Frites
Print Recipe
Crispy gourmet oven-baked fries. Pair with frite sauce or onion sauce.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Thyme and Parmesan Frites
Print Recipe
Crispy gourmet oven-baked fries. Pair with frite sauce or onion sauce.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
  • 2 lb nicola potatoes I used Yukon Gold
  • 2 tsp parmesan cheese grated
  • 1 tsp dried thyme
  • 3 tbsp olive oil extra virgin
  • sea salt crystals
  • freshly ground pepper
Servings: people
Instructions
  1. Preheat the oven to 350 degrees.
  2. Peel potatoes and soak in cold water. Rinse thoroughly and cut thick wide slices so that you can then cut them down into thin french fry sticks.
  3. Rinse the sticks again and dry carefully with a clean cloth. Place in a large bowl and toss with olive oil until coated.
  4. Sprinkle with the Parmesan and the thyme and place the oiled frites into a freezer bag. Close tightly and shake thoroughly to disperse the seasonings evenly. Open the bag and add salt and pepper and then close and shake thoroughly again.
  5. Spread out onto a baking sheet covered with parchment paper or a silicone liner.
  6. Cook in preheated oven 20-30 minutes. Check the seasonings at the end of the cooking time and enjoy immediately.
Recipe Notes

Recipe reprinted with permission from the author.

Filed Under: Sides, Vegetarian Tagged With: Fries, Frites

About Heather

Heather is the founder of GirlGoneMom.com. She lives in Southern New Jersey with her husband, 12-year-old daughter, 9-year-old son, her cat Spencer and Buddy the lab mix. You’ll find a combination of family-friendly reviews and giveaways, deal alerts, personal stories and articles relating to parenting on GirlGoneMom.com.

Yum

Comments

  1. Amber Nelson says

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    oh my gosh, those look sooo good! I never would have thought of using thyme.

    Reply
  2. Krystal says

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    Oh yum! 30 recipes just for fries? That’s absolutely awesome!

    Reply
  3. yumeating says

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    I try to make everything myself. It does take a bit more time to peal and cut potatoes for fries but they taste so much better.

    Reply
  4. Kae James says

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    I used to do frozen fries but now I make my own. Don’t they just taste a WHOLE lot better?

    Reply
  5. Barb @ A Life in Balance says

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    I have to try these! I love Pecorino Romano on my fries. And who doesn’t like garlic?

    Reply
  6. Lois Alter Mark says

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    Those look amazing! I love fries, and the thyme and parmesan bring them to a whole new level.

    Reply
  7. Rena McDaniel-Alzheimers Caregiver says

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    I have a weakness for french fries but I had never thought of this. They look delicious even at 6 in the morning!

    Reply
  8. aimee fauci says

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    Oh my goodness, you had me at this picture! I love that you put parmeson on these.

    Reply
  9. Candi says

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    They sound amazing. I have not cut my own either.

    Reply
  10. Robin Rue (@massholemommy) says

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    I am totally drooling over here. Those sound ah-mazing.

    Reply
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