Extra crispy Parmesan garlic fries are baked in the oven, instead of fried, for a healthier french fry recipe! Top this Parmesan fries recipe with a bit of garlic and parsley coating for the ultimate gluten-free side dish recipe.
Bring on the Baked Garlic Parmesan Fries!!
Parmesan and garlic are a match made in heaven. Turn that epic combo into these super crispy baked Parmesan garlic fries and you have yourself a super quick and easy-to-make side dish.
Many times when we go out to eat at restaurants I am hesitant to order fries. Although potatoes are technically gluten-free, the oil in which restaurants fry them in is generally cross-contaminated with other flour-coated items.
Yucky, bad-for-me oil + traces of wheat flour = an unhappy tummy.
Wanting to healthify the classic french fry recipe, I set out to make these Parmesan garlic fries by baking them in the oven instead of deep frying them. The goal was to achieve the same ratio of crispy : soft and not sacrifice too much on flavor.
How to Make Perfectly Crispy Baked Parmesan Garlic Fries:
There are a few questions you might have when making these Parmesan garlic fries:
- What kind of potato should I use when making french fries?
- Russet potatoes are the best potato to use when making french fries!
- How thick should I cut potatoes to make french fries?
- Yes! I found that by cutting the potatoes into 1/2-inch wide, 1/4-inch thick slices as long as the length of the potato yielded the best results.
- Should I use aluminum foil or parchment paper when baking fries?
- Parchment paper all… the… way!! I have found parchment paper to be superior in all things baked and crispy. What generally happens with aluminum foil is the Parmesan garlic fries, or baked chicken wings, tend to stick to the foil instead of being easily removed (like they are on the parchment paper!)
- Does it matter how I layer the fries?
- Absolutely. If you layer the fries in a single layer, meaning no overlapping fries!, you will get perfectly crispy french fries every time.
- Is it necessary to flip the fries while baking?
- I found that if you leave the garlic fries in the same place throughout the entire baking process half of the fries will be super crispy and the other side will be ultra soggy. So yes, it is necessary to flip the fries halfway through the baking process for the most evenly crisped Parmesan garlic fries.
Can you re-heat these Crispy Baked Parmesan Garlic Fries?
This garlic fries recipe makes enough fries for six people to enjoy. If it is just you and another person eating them then there are probably going to be leftovers.
Here is where aluminum foil will come in!!
The best way to re-heat these Parmesan garlic fries is to wrap the amount you want to eat in a packet of foil, place them in a pre-heated 300-degreeee oven (or toaster oven) and bake until heated through. This will take about 10-15 minutes.
After they are heated through, crank up the oven temperature to 350 or 400 degrees, open the packet of foil to expose the fries and bake for another 3-5 minutes. Enjoy!
Crispy Baked Parmesan Garlic Fries
Extra crispy Parmesan garlic fries are baked in the oven, instead of fried, for a healthier french fry recipe! Top them off with a Parmesan, garlic and parsley coating for the ultimate gluten-free side dish recipe.
- Preheat oven to 400 degrees.
- Peel and cut potatoes into matchstick slices, ½ - inch wide and ¼ - inch thick.
- Place potato slices in a gallon zip-top bag and toss with olive oil, ½ teaspoon salt and ¼ teaspoon pepper.
- Line two baking sheets with parchment paper.
- Layer potato slices in a single layer on each baking sheet.
- Bake fries in preheated oven for 30-35 minutes, flipping halfway through.
- During the last five minutes of baking, heat butter and garlic over medium heat in a small saucepan for 1-2 minutes, stirring constantly. When garlic starts to brown, remove from heat.
- In a large bowl combine fries, garlic butter, ½ teaspoon salt, ¼ teaspoon pepper, Parmesan, and parsley. Toss until fries are evenly coated.
- Serve immediately and enjoy!
*Can also use vegan butter or olive oil if vegan.
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