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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Oven-baked potatoes make this a less guilty indulgence. This dish makes it on our table weekly, playing sidekick to chicken fingers, burgers, dogs ... Ingredients:
3 tablespoons extra-virgin olive oil |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/2 teaspoon garlic powder |
1 teaspoon dried parsley |
5 red potatoes, scrubbed and cut into wedges |
2 (.75 ounce) packets brown gravy mix |
2 cups low-sodium chicken broth |
2 cups cheese curds |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine extra-virgin olive oil, salt, black pepper, garlic powder, and parsley in a large zip lock bag; add cut red potatoes and shake until potatoes are covered.
3. Line a cookie sheet with foil; lightly cover with oil. Arrange potatoes on cookie sheet. Bake potatoes, flipping every 20 minutes, until golden brown, about 45 minutes to 1 hour. Transfer fries to a large bowl.
4. Whisk brown gravy mix with chicken broth in a saucepan, place over medium heat, and bring to a boil, whisking often. Reduce heat to low; simmer for 1 minute, continuing to whisk. Let stand off the heat for 1 minute for gravy to thicken.
5. Layer cheese curds over fries and top with prepared gravy.
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