invisible hit counter

Baked Garlic Parmesan Fries

by

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serves: 4
Course: Side Dish, Snack
Cuisine: American, Italian-Inspired
Diet: Vegetarian

Skill Level: Easy
Intensity: Low to Medium (involves some hands-on prep and attention during baking)

Nutritional Information (Per Serving):

  • Calories: ~315 kcal

  • Total Fat: 12g

  • Saturated Fat: 3.5g

  • Cholesterol: 10mg

  • Sodium: 450mg (adjustable based on salt used)

  • Total Carbohydrates: 43g

  • Dietary Fiber: 4g

  • Sugars: 2g

  • Protein: 10g

Note: Nutritional information is an estimate calculated using standard ingredients. Values may vary based on specific products used.

Ingredients:

  • 4 large russet potatoes (about 2.5 lbs total), scrubbed clean

  • 3 tablespoons high-heat oil (avocado, grapeseed, or refined olive oil)

  • 1 ½ teaspoons kosher salt, divided

  • ½ teaspoon freshly ground black pepper

  • 4 cloves garlic, finely minced

  • ¾ cup finely grated Parmesan cheese (about 2 oz), divided

  • ¼ cup fresh parsley, finely chopped

  • Optional for serving: Extra Parmesan, flaky sea salt, creamy garlic aioli, or marinara sauce for dipping.

Equipment:

  • Large baking sheet(s)

  • Parchment paper or silicone baking mat

  • Large bowl

  • Clean kitchen towel or paper towels

  • Sharp knife and cutting board

  • Small bowl for garlic-parsley mixture

Instructions:

Step 1: Prep & Cut the Potatoes
Preheat your oven to 425°F (220°C). Line one large or two standard baking sheets with parchment paper.
Leave the skin on for extra texture and nutrients, or peel the potatoes if preferred. Slice each potato lengthwise into ½-inch thick planks, then cut each plank into ½-inch thick batons (fry shapes).

Step 2: Soak & Dry (The Crispiness Secret)
Place the cut fries in a large bowl and cover with cold water. Let them soak for 15-20 minutes. This crucial step removes excess surface starch, which is the key to achieving a crispy exterior. Drain well, then spread the fries onto a clean kitchen towel or several layers of paper towels. Pat them completely dry—no moisture allowed!

Step 3: First Bake – The Par-Cook
Transfer the dried fries to a large, dry bowl. Drizzle with the oil, 1 teaspoon of kosher salt, and the black pepper. Toss thoroughly until every fry is evenly coated.
Arrange the fries in a single layer on the prepared baking sheet(s), ensuring they are not touching. This allows for proper air circulation and even browning.
Bake on the middle rack for 25-30 minutes, flipping the fries halfway through, until they are lightly golden and just tender.

Step 4: Prepare the Flavor Bomb
While the fries bake, combine the minced garlic, ½ cup of the grated Parmesan, and the chopped parsley in a small bowl. Set aside.

Step 5: Second Bake – The Final Crisp
Increase the oven temperature to 450°F (230°C). Once the first bake is complete, carefully flip the fries again. They should be slightly puffed and dry.
Return the fries to the hot oven and bake for an additional 15-20 minutes, watching closely, until they are deeply golden brown and irresistibly crispy.

Step 6: Toss & Serve Immediately
As soon as the fries come out of the oven, transfer them to the large bowl (while still piping hot!). Immediately sprinkle the garlic-Parmesan-parsley mixture and the remaining ¼ cup of Parmesan over the top. Toss vigorously for 15-20 seconds. The residual heat will gently cook the raw garlic, releasing its aroma without burning it, and melt the cheese into a delicious coating.
Taste and season with the remaining ½ teaspoon of salt if needed.

Tips for Success:

  • Potato Choice is Key: Russet (baking) potatoes are ideal due to their high starch and low moisture content.

  • Uniformity: Try to cut your fries to a similar size for even cooking.

  • Don’t Skip the Soak: This is the non-negotiable step for perfect texture.

  • Dry Thoroughly: Wet fries will steam, not crisp.

  • Single Layer: Crowding the pan is the enemy of crispiness. Use two sheets if necessary.

  • Fresh is Best: Use fresh garlic and grate your own Parmesan from a block. Pre-minced garlic and pre-grated cheese (which contains anti-caking agents) won’t melt or flavor the same way.

Serving Suggestions & Variations:

  • Dipping Sauces: Serve with garlic aioli, chipotle mayo, truffle ketchup, or a classic marinara.

  • Make it a Meal: Top with a fried egg, crumbled bacon, and green onions for a hearty “Frites à la Flamande.” Or, pile high with melted cheese, chili, and jalapeños for fully loaded fries.

  • Herb Swap: Try fresh thyme or rosemary in place of (or in addition to) the parsley.

  • Spice It Up: Add a pinch of cayenne or smoked paprika to the oil coating before baking.

Conclusion:
These Crispy Baked Garlic Parmesan Fries prove that you don’t need a deep fryer to achieve potato perfection. The method yields a wonderfully crisp fry with a soft interior, and the finishing toss in fresh garlic and Parmesan creates a restaurant-quality flavor that will have everyone reaching for more. They’re the ultimate proof that with a little technique, simple ingredients can create something truly spectacular.

Leave a Comment