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These potato fries are a great way to get kids started on learning how to cook. We used this for our “at-home” camp week. We taught the kids how to cook one new recipe each day for an entire week.
Ingredients
- 2 pounds baking potatoes, each cut into six wedges
- 2 tablespoons olive oil
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground black pepper
- salt to taste
- ¼ cup shredded Cheddar cheese (Optional)
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Arrange potato wedges on a baking sheet; drizzle with olive oil and season with thyme, pepper, and salt. Toss wedges with a spatula to coat evenly.
Step 3
Roast potato wedges in the preheated oven for 15 minutes; flip and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle with cheese.
Tips
You can also make a sweet potato version by using ground cinnamon and omitting thyme, pepper, and cheese.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat3g | 13% |
| Cholesterol7mg | 2% |
| Sodium97mg | 4% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber5g | 18% |
| Total Sugars2g | |
| Protein6g | |
| Vitamin C45mg | 224% |
| Calcium82mg | 6% |
| Iron2mg | 12% |
| Potassium966mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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