artichoke chicken pasta
General Tso's chicken, rice, broccoli
sriracha corn chowder, rosemary olive oil bread, salad
California chopped salad
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, green beans, cranberry sauce, honey dinner rolls, lattice apple pie
turkey gumbo, easy crusty bread

Wednesday, June 16, 2010

Parmesan Pepper Steak Fries

I needed a quick dinner tonight because my happy hour plans at t'afia ended up being cancelled.  I usually always have the ingredients for Chicken Cheesesteaks on hand (thanks to a freezer supply of chicken, grated cheese, tri-color bell pepper mix and sub rolls).  I wanted a new side, we had garlic parmesan fries in Las Vegas this past weekend, so that was the inspiration.  I decided to try out two methods, cooking spray or vegetable oil.  I couldn't tell the difference between the two, which really shocked me.
Parmesan Pepper Steak Fries
serves 2

2 russet potatoes
2 tablespoons vegetable oil
2 tablespoons freshly grated parmesan
Fresh cracked pepper

Preheat the oven to 450 degrees. Cut the potatoes into eight equal wedges, lengthwise. Brush the potatoes with the oil and lay flat on a baking sheet, sprinkle with freshed cracked pepper. Bake for 25 minutes. Flip them over and sprinkle the parmesan cheese over top. Return to the oven and bake for 15 minutes more. Serve.
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1 comment:

Moogie said...

I just happened upon your blog. Wow... great recipes.

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