Cheesy Garlic Bread Pizza Fries

• 2 pounds russet potatoes, cut into wedges
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss potato wedges with olive oil, garlic, oregano, basil, salt, and pepper.
3. 3 Spread potatoes in a single layer on a baking sheet.
4. 4 Bake for 20 minutes, flipping halfway through, until golden and crispy.
5. 5 Remove from oven and top with mozzarella and Parmesan cheese.
6. 6 Return to oven for 3-5 minutes until cheese is melted and bubbly.
7. 7 Sprinkle with fresh parsley before serving.

Equipment

• Baking sheet
• Baking parchment or silicone mat

Variations

• Add cooked bacon bits for a non-vegetarian twist.
• Sprinkle with crushed red pepper flakes for a spicy kick.

Substitutions

• Substitute olive oil with melted butter for a richer flavor.
• Use cheddar cheese for a sharp alternative to mozzarella.

Pairings

• Marinara sauce
• Garlic aioli

Nutrition

Tips

• For extra crispiness, soak the potato wedges in cold water for 30 minutes before tossing with oil.
• Use a mix of Italian cheeses for more flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until crispy.

Serving Suggestions

• Pair with marinara sauce for dipping.
• Serve alongside a Caesar salad for a hearty meal.

FAQ