This week has been surprisingly unique. Unexpected blessings have come our way. We are grateful for incredibly generous friends, new opportunities and the hope that spring may one day arrive (today was a WARM and beautiful 30 degrees!). It is icing on the cake that in less than a week I will be in LAS VEGAS! A handful of heart mamas are getting together to love on our dear friend after the passing of her precious son. Our reason for gathering is certainly not ideal, but I am SO EXCITED for this trip. A few of these ladies I have never met in person, but I feel like I've known them WELL for years. We share a bond that is so difficult to explain. We all have kiddos with congenital heart disease. We have walked the same path and we have experienced the same joy, heartache, anxiety and overwhelming gratitude for everything good in our lives.
Which leads me to these fries. Kidding. There is no good transition here. But eventually I have to get to the fries, so I may as well change the subject abruptly. Gratitude, nice weather, Vegas, heart-wrenching congenital heart disease and oven-baked fries! :)
Start out by cutting 5-6 Russet potatoes lengthwise into 1/2-inch strips.
In a large bowl, combine Parmesan cheese, garlic, olive oil, paprika, salt and pepper.
Mix well and add the potatoes. Does anyone else eat raw potatoes? I can't help myself!
Toss the pots until they are well coated. Go ahead, eat another.
Throw them in a single layer onto a parchment-lined baking sheet that has been coated with cooking spray. You may need two baking sheets. I did.
Bake at 450 degrees F for 35-45 minutes, or until crispy. Flip them around about half-way.
And seriously, that is it. Kids love 'em, adults gorge on them and you just can't go wrong here.