- 2pounds fingerling potatoes, washed
- 2tablespoons olive oil
- 2tablespoons melted butter
- 1teaspoons salt, divided
- 3/4teaspoon garlic powder
- 1/4teaspoon pepper
- 10turns McCormick® Italian Blend Herb Grinder
- 3/4cup freshly finely grated Parmesan cheese, divided
- 1/4cup finely chopped fresh parsley
Add potatoes to a large bowl or pot and cover with cold water and 1/4 teaspoon salt. Let soak 30 minutes up to overnight (refrigerate if soaking longer than an hour). Drain potatoes and pat dry (optional for crispy potatoes).*
Preheat oven to 400 degrees F. Line a large baking sheet with greased foil. Set aside.
Cut potatoes in half lengthwise and add to a large bowl. Toss dry potatoes with olive oil, butter, 3/4 teaspoon salt, garlic powder, pepper and McCormick Italian Herb Grinder until evenly coated.
Line potatoes in a single layer on greased foil skin side up (leave any remaining oil in bowl for later).
Bake for 20 minutes at 400 degrees F. Remove potatoes back to large bowl with leftover oil. Increase oven temperature to 425 degrees F. Toss potatoes with 1/2 cup Parmesan cheese and remaining oil and return to baking sheet in a single layer, skin side down, and bake 10 minutes or until tender.
Broil potatoes until they have crisped to your liking, stirring every few minutes so they don’t burn. Once done, toss fries with an additional 1/4 cup Parmesan and 1/4 fresh parsley. Serve with ketchup, ranch or other dipping sauce.