Baked Garlic Parmesan Fries
As if French fries couldn't get any better, these Garlic Parmesan Fries are loaded with flavor and easily baked in the oven for a quick weeknight recipe! If you follow a few simple tips and tricks you'll also get the perfect fry with a crispy exterior and soft inside.
Servings: 6 servings
Ingredients
- 2 pounds russet potatoes
- 2 tablespoons oil olive or avocado
- 1 ½ teaspoons salt to taste, divided
- ½ teaspoon black pepper
- 2 tablespoons butter or additional oil
- 2 cloves garlic finely minced
- ¾ cup Parmesan finely grated
- ¼ cup parsley fresh, finely chopped
Instructions
- Preheat oven to 425°F.
- Prep the Potatoes: Rinse and scrub potatoes to remove any visible dirt and then dry thoroughly. Cut potatoes into matchstick slices, ¼ to ½-inch thick. Add potato slices to a large bowl and drizzle in olive oil. Toss until the potatoes are coated. Then sprinkle the potatoes with 1 teaspoon salt and the black pepper, tossing again until evenly coated.2 pounds russet potatoes, 2 tablespoons oil, 1 ½ teaspoons salt, ½ teaspoon black pepper
- Bake the Fries: Line one large baker’s half sheet pan with parchment paper or two regular-sized baking sheets. Layer potato slices in a single layer on the pan(s). (Try not to have any of the fries touching as these sides won’t get as crispy!) Sprinkle ¼ cup Parmesan cheese evenly over the fries. Bake fries in the preheated oven for 35-40 minutes. Flip halfway through cooking and sprinkle on an additional ¼ cup Parmesan cheese. (Make sure to spread the fries back out into a single layer after flipping.)
- Make the Garlic Butter: 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.2 tablespoons butter, 2 cloves garlic
- Season and Serve: Add the cooked fries back into the large bowl along with the melted garlic butter, ½ teaspoon salt, to taste, remaining ¼ cup Parmesan cheese, and chopped parsley. Toss until fries are evenly coated. Serve immediately and enjoy!¾ cup Parmesan, ¼ cup parsley, 1 ½ teaspoons salt
Video
Notes
- Potatoes: Stick with Russet or another starchy potato variety for the best results.
- Cutting: Be sure to cut all of the potato slices the same width so they cook at a similar rate.
- Skin: Peel the potatoes or not, it depends on your personal preference. Skin is a great way to add flavor and texture, though.
- Baking: Don't let any of the potatoes touch when baking, and flip halfway through.
- Butter: Can also use vegan butter or olive oil if vegan.
Nutrition
Calories: 251kcal | Carbohydrates: 28g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 719mg | Potassium: 667mg | Fiber: 2g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 12mg | Calcium: 176mg | Iron: 2mg
