Oh yes 😎 Let’s make crispy baked garlic parmesan fries—all the flavor, less oil than deep-frying.
Baked Garlic Parmesan Fries
Ingredients (serves 2–4)
- 3–4 large russet potatoes (or sweet potatoes)
- 2–3 tbsp olive oil
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
- 1–2 tsp dried Italian herbs (optional: oregano, thyme, rosemary)
- Fresh parsley, chopped (for garnish)
Instructions
1. Prep the potatoes
- Preheat oven to 425°F (220°C).
- Wash and peel potatoes (optional: leave skin on for extra crisp).
- Cut into thin sticks (fries) about ¼–½ inch thick.
- Soak fries in cold water for 30 minutes (removes excess starch → crispier).
- Drain and pat dry thoroughly.
2. Season and bake
- In a large bowl, toss fries with olive oil, minced garlic, salt, pepper, and Italian herbs.
- Spread fries in a single layer on a baking sheet lined with parchment paper.
- Bake 25–30 minutes, flipping halfway through, until golden and crisp.
3. Add Parmesan
- Remove fries from oven, sprinkle Parmesan cheese evenly, then return to oven 2–3 minutes to slightly melt.
4. Serve
- Garnish with chopped parsley.
- Optional: serve with garlic aioli, ketchup, or ranch.
💡 Pro tips for ultra-crispy fries:
- Don’t overcrowd the baking sheet; use two sheets if needed.
- Toss fries with a little cornstarch before oiling for extra crunch.
- Bake on a preheated sheet pan for a crispier bottom.
I can also give a 30-minute shortcut version that’s basically dump-and-bake without soaking, still crispy and cheesy, if you want a faster option.
Do you want me to do that?
