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Ingredients

3 tablespoons extra-virgin olive oil 1 teaspoon salt 1 teaspoon freshly ground black pepper ½ teaspoon garlic powder 1 teaspoon dried parsley 5 red potatoes, scrubbed and cut into wedges 2 (.75 ounce) packets brown gravy mix 2 cups low-sodium chicken broth 2 cups cheese curds

Nutrition Info

404.6 calories carbohydrate: 33.7 g cholesterol: 49.8 mg fat: 23.1 g fiber: 3.3 g protein: 16.7 g saturatedFat: 11.1 g servingSize: - sodium: 1060.9 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Combine extra-virgin olive oil, salt, black pepper, garlic powder, and parsley in a large zip lock bag, add cut red potatoes and shake until potatoes are covered.
Line a cookie sheet with foil, lightly cover with oil. Arrange potatoes on cookie sheet. Bake potatoes, flipping every 20 minutes, until golden brown, about 45 minutes to 1 hour. Transfer fries to a large bowl.
Whisk brown gravy mix with chicken broth in a saucepan, place over medium heat, and bring to a boil, whisking often. Reduce heat to low, simmer for 1 minute, continuing to whisk. Let stand off the heat for 1 minute for gravy to thicken.
Layer cheese curds over fries and top with prepared gravy.

6 servings

Oven-baked potatoes make this a less guilty indulgence. This dish makes it on our table weekly, playing sidekick to chicken fingers, burgers, dogs...