Ingredients
2
lb Betty Crocker™ fresh russet potatoes (about 2 large)
1/4
cup grated Parmesan cheese
1
tablespoon olive oil
1
tablespoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon garlic powder
Preparation
Heat oven to 425°F. Cut potatoes into 1/4-inch-thick strips. In medium bowl, mix remaining ingredients. Toss potatoes with mixture.
Spray large cookie sheet with cooking spray. Place potatoes on cookie sheet in single layer. Bake 15 minutes; turn potatoes, and bake 15 to 20 minutes longer or until tender.
