Oven Roasted Cheesy-Crusted Potato Sticks


If someone mentions Idaho the first thing you're likely to think is: potato.

Of course.

Potatoes are Idaho's leading crop and Idaho is also first in the nation in potato production.

Why do I tell you this now?

First because of all foods on earth, my favorite is the potato. I've written about it before. 

But also because as I have said, I love the political scene and keep track of all the state primaries and caucuses. Idaho's is coming (Republicans today, Democrats on March 22). And that fact reminded me of potatoes.

As if I needed any reminding.

I decided that no matter which political party or candidate you prefer, if any, at primary/caucus time a good dish to honor Idaho would be this particular recipe for crispy cheesy-crusted oven roasted potato sticks. I could make this dish into dinner all by itself. Maybe with some sunnyside eggs. They're nice as part of a vegetarian/meatless Monday dinner too. 

Oven-Roasted Cheesy-Crusted Potato Sticks

  • 1-1/2 to 2 pounds potatoes
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 1-1/2 teaspoons chopped fresh thyme
  • 1/2 teaspoon paprika
  • salt and freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Peel the potatoes and cut them into 1/2-inch thick strips. Place the strips in a single layer on the parchment paper. In a bowl, combine the olive oil, garlic, thyme and paprika. Pour over the potatoes and toss the strips to coat them completely. Sprinkle with salt and pepper. Scatter the cheese evenly over the potatoes. Roast for about 30 minutes, turning the strips once or twice.

Makes 4 servings