
- ¼ cup Kricklewood Farm Garlic Sunflower Oil
- 6 medium potatoes cut into fries (enough to arrange in one layer on baking sheet)
- ½ teaspoon ground dried thyme
- ¼ teaspoon Sea Salt – to taste
- ½ cup grated Parmesan cheese, divided in 2
- 1 tablespoon chopped fresh parsley
Directions:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the fries in a mixing bowl and drizzle with Garlic Sunflower Oil.
- Add thyme and sea salt. Toss until evenly coated.
- Spread on nonstick baking sheet in a single layer.
- Bake 30 minutes, turning halfway through.
- Return fries to bowl with the Sunflower Oil, sprinkle with 1/4 cup Parmesan cheese and parsley. Toss to coat, return to baking sheet.
- Return to oven, bake until the Parmesan cheese melts, about 10 minutes.
- Sprinkle with remaining 1/4 cup Parmesan cheese, season with salt.
- Serve with Kricklewood Farm Garlic Aioli and enjoy!