Baked Vegetable Fries with Parmesan

A delicously herby and healthy side from Bacofoil® Looking for a fool-proof side dish? Vegetable fries are an easy way to get the kids to eat more vegetables; made with a fusion of fresh herbs and polenta and covered with a sprinkling of parmesan cheese, these fries are sure to tantalise the taste-buds. With Bacofoil® The Non-Stick Kitchen Foil, there’s no need to worry about these notorious culprits clinging to the foil or tray thanks to its unique BacoLift® surface. The added bonus is there’s no cleaning up afterwards and the food will look like it should. Serve with dips for a healthy snack or alongside your main meal for that little extra touch.

Prep Time

Approx. 10 minutes

Cook Time

Approx. 30 minutes


3-4 as a side, several as a snack


1 large courgette, washed

1 large (or 2 small) sweet potatoes, scrubbed

1 tsp olive oil

2-3 tbsp instant polenta (cornmeal)

4 tbsp finely grated parmesan cheese

½ tsp salt

¼ tsp ground black pepper

1 tbsp chopped fresh herbs (rosemary, thyme, parsley or oregano or a mix of these, but avoid basil as it will go black)


Preheat the oven to 160ºC fan/180ºC/Gas 4 and line a large shallow baking tray with Bacofoil® The Non-Stick Kitchen Foil (this will ensure the vegetable fries won’t stick)

Cut the vegetables into sticks, approx. 1cm wide, and toss in oil

Mix the rest of the ingredients together in a Bacofoil® All Purpose Zipper® Bag. Toss the vegetable sticks in the dry ingredients and then arrange on the lined baking tray, spaced apart. Sprinkle over any leftover cheesy coating

Bake for 25-30 minutes, until crispy and golden, turning halfway through cooking. Serve immediately with a selection of dips or with a main meal

Tip: Why not try out this recipe and experiment with some of your other favourite vegetables, such as beetroot, parsnips, eggplant or carrots