When you’re craving good, crispy potatoes on a weeknight, these baked garlic parmesan fries are the answer. Slice up a few russet potatoes, toss them in some seasoning, and let the oven work its magic. They turn out perfectly golden brown, without all the mess of deep frying.
I love serving this simple side dish with easy burgers or grilled chicken when we need a hearty dinner. It’s a great alternative to deep frying in vats of hot oil on the stove. And, most likely, you already have everything you need in your pantry.
Why You Will Love This Recipe
Crispy, golden edges, soft and steamy middle, this is how potatoes should taste. If you’re looking for a great side dish for an easy dinner during the weekend, then look no further. The trick to getting such a wonderful crust on these homemade fries is baking them in the oven at a very high temperature.
The added bonus is the incredibly simple cleanup, because everything bakes on one pan, you don’t have to scrub any grease-caked frying pans at the end of the night. It’s one of those times where the process isn’t messy and stressful, and you’re able to relax and enjoy your meal.
What You Need
Russet potatoes, olive oil, parmesan cheese, garlic powder, salt, black pepper, and fresh parsley are all you need.
Russet Potatoes
Starchy russets help to make these crispy fries have a fluffy interior. I like to leave the skins on, which gives the fries more texture and a rustic look. Sweet potatoes would also be delicious here, but you’ll probably want to reduce the cooking time slightly.
Parmesan Cheese
This cheesy, salty ingredient is great for breading, it melts and crisps up around the edges of the potatoes. It is tossed with the fries right before going in the oven to make a beautiful golden-brown crust. If you do not have parmesan cheese on hand, a hard pecorino romano or a sharp asiago will give the same addictive umami taste.
Olive Oil
A little bit of olive oil helps the seasonings stick to the potatoes and makes them super-crispy in the hot oven. It adds a nice flavor without making them feel as oily as deep-fried french fries. In a pinch, melted butter or avocado oil work well in its place, as they both withstand the oven’s high temperature.
How to Make It
Here are the simple steps for making perfect oven-baked crispy potatoes from scratch.
Slice the Potatoes
Wash the russet potatoes and cut them into long strips roughly ¼ inch thick. Try to get the fries to be a similar size so they cook evenly.
Soak and Dry
Put the cut potatoes in a large bowl of cold water for 30 minutes to remove some of the starch. Drain and dry the fries thoroughly with paper towels to ensure they crisp up.
Toss with Seasoning
Place the potatoes in a large bowl and drizzle with olive oil. Add the parmesan cheese, garlic powder, salt and black pepper and mix together until everything is evenly distributed.
Arrange on the Pan
Spread the fries out on a large parchment-lined baking sheet. They should be in a single layer and not touching or overlapping so they roast, rather than steam.
Bake to Perfection
Place in a preheated 400°F oven and bake for 25 to 30 minutes, turning once. The fries are done when the edges are a deep golden color and the insides are cooked through.
My Best Tips
For the most crispy fries possible, do not skip the cold water soak. Removing some of the surface starch is what gives these fries a restaurant-quality crunch, instead of a limp, soggy potato.
If the fries look like they are steaming, you may need to reduce the number of fries per pan. Divide between two large pans so they have enough space to roast.
Wait to toss the fries with the fresh chopped parsley until after you take them out of the oven for the best flavor. Any remaining warmth will gently wilt the parsley, just enough to soften the leaves and release the lovely smell of the herb, but won’t scorch it.
Baked Garlic Parmesan Fries
Equipment
- Baking sheet
- Large mixing bowl
- Paper Towels
Ingredients
- 3 large russet potatoes scrubbed but unpeeled
- 2 tablespoons olive oil
- 1/3 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley chopped finely
Instructions
- Cut potatoes into even strips approximately ¼-inch thick.
- Place potato strips in a large bowl of cold water and soak for 30 minutes.
- Drain and pat the potatoes completely dry with paper towels.
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine dried potatoes with olive oil and toss.
- Sprinkle parmesan cheese, garlic powder, salt, and black pepper over the potatoes. Toss again to season.
- Spread the fries out onto the prepared baking sheet in an even layer. Make sure that no fries overlap.
- Bake for 25-30 minutes, flipping the fries halfway through the cooking time, until the fries are crispy and golden brown.
- Remove the fries from the oven and toss with the fresh chopped parsley.
- Serve hot.
Nutrition
Storage and Reheating
- To Store: Refrigerate cooled, leftover fries in a sealed container for up to 3 days.
- To Freeze: Arrange cooled baked fries on a baking sheet and flash-freeze. Transfer to a ziplock freezer bag and store for up to 2 months.
- To Reheat: Reheat leftover fries in a 400°F oven or air fryer for 5 minutes, until warm and recrisped.
Serving Suggestions
- A juicy, classic smashburger topped with melted cheddar and fresh lettuce.
- Crispy baked chicken tenders to dip in the fries.
- Garlic aioli or spicy mayo as a side for dipping.
- Grilled slices of steak for an easy, homemade steak frites meal.
Frequently Asked Questions
Why are my baked fries soggy?
If the fries were soggy, they were probably either not completely dried after soaking, or there were too many on the baking sheet. Be sure to pat them dry and leave them room on the pan to roast.
Do I have to peel the potatoes?
No! Keeping the skin on adds crunch, flavor, and additional nutrients, and makes this recipe even quicker.
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