6– 7 Russet potatoes – sliced into wedges with skin
2tsp.lemon juice
2tsp.apple cider vinegar
½tsp.salt
½tsp.black pepper
½tsp.paprika
½tsp.sugar
2clovesgarlic – crushed and chopped
¼cupof Italian parsley - chopped
½cupParmesan cheese - shredded
2tbs.Canola
2tbs.Olive oil
Instructions
Preheat Oven 350 degrees:
Leaving the potatoes whole; wash and dry them.
Leaving the skin on the potatoes; cut the potatoes into wedges.
Place the wedges into a large bowl; add the Canola oil, olive oil, lemon juice, vinegar and the seasonings and toss to evenly coat each potato.
Place the potatoes on a baking sheet in a single layer. Do not overlap the fries.
Bake for 15 – 20 minutes then carefully turn the potatoes over to get a nice golden color on the other side. Bake for another 15 – 20 minutes or until a beautiful golden color is achieved on both sides.
Take the potatoes out of the oven and place on an oven-proof serving platter; sprinkle fries with the grated Parmesan cheese and fresh parsley. Place back in the oven for 2 – 3 minutes; just enough time to gently melt the cheese.