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Anna’s Potatoes

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6 large russet potatoes
1/3 cup grated Parmesan cheese
1/3 cup all purpose flour
1 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1 teaspoon salt
3 tablespoons Dijon mustard
10 tablespoons butter

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Anna’s Potatoes

  • Serves 6
  • Easy

About This Recipe

This is an old family recipe that my mom got out of a cookbook about 40 years ago. We have changed it to include more seasonings and I added mustard (of course). This recipe elevates plain old French fries to a whole new realm.

The fries are coated in a mixture of flour, cheese, and herbs, then baked in a mixture of butter and mustard. The result is incredible: tender and super crisp fries with the best flavor.

You really have to peel and cut potatoes yourself in this recipe. It’s just not as good with prepared frozen French fries. But think of the activity as something to do with your kids! (In fact, have the kids peel the potatoes – it’s good for them.)

Serve these potatoes with a perfectly grilled steak, some fruit salad, and cold beer.



Peel the potatoes. As you work, put the peeled potatoes into ice water.


Then dry the potatoes and cut them into fries, using a serrated potato cutter. You can cut them using a knife, but then you won't have all of the ridges that pick up the cheese and herbs.


Preheat the oven to 375°F. On a plate, combine the cheese, flour, thyme, basil, and salt and mix well.


Melt the butter in a large jelly roll pan with sides. Stir in the mustard until the mixture is completely combined.


Now add the potatoes, in batches, to the flour mixture and toss to coat. When the potatoes are coated, add them to the butter in the pan.


Spread the potatoes in an even layer. Now bake for 40 to 50 minutes. Turn the potatoes with a large spatula every 20 minutes so they brown evenly. After the first turn, sprinkle the potatoes with any remaining flour mixture.


The potatoes are done when they are golden brown and tender. Serve immediately - but NOT with ketchup!


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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