Ah, Baked Garlic Parmesan Fries—crispy, garlicky, cheesy perfection without deep frying! Here’s a simple, delicious recipe you can follow:
Ingredients (serves 2–3)
- 2 large russet potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder (or 2–3 cloves fresh garlic, minced)
- ½ tsp paprika (optional, for color and mild flavor)
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven: 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the potatoes:
- Wash and peel the potatoes (peeling optional).
- Cut them into fries, about ¼–½ inch thick.
- Soak in cold water for 20–30 minutes to remove excess starch (makes them crispier).
- Drain and pat dry with a towel.
- Season the fries:
- Toss the dried fries in a large bowl with olive oil, garlic (powder or fresh), paprika, salt, and pepper until evenly coated.
- Bake:
- Spread fries in a single layer on the baking sheet (don’t overcrowd).
- Bake for 25–30 minutes, flipping halfway, until golden brown and crispy.
- Add Parmesan:
- Remove fries from the oven, sprinkle with Parmesan cheese, and toss gently.
- Return to the oven for 2–3 minutes to melt the cheese slightly.
- Garnish & serve:
- Sprinkle with fresh parsley if desired. Serve hot with ketchup, aioli, or your favorite dipping sauce.
💡 Tips for extra crispiness:
- Use russet potatoes—they’re starchy and crisp well.
- Make sure fries are well-dried before baking.
- Give them space on the baking sheet; crowding makes them steam instead of crisp.
If you want, I can also give you a fancier version with roasted garlic butter and a Parmesan herb drizzle that’s next-level addicting.
Do you want me to do that?
