Crispy Garlic Parmesan Fries
These oven-baked Crispy Garlic Parmesan Fries are crunchy, cheesy, and perfect for any occasion, making them an irresistible side dish that disappears quickly.
Ingredients
Main Ingredients
- 4 medium Russet potatoes (about 1.5 lb) – Russets give the best fluffy interior and crisp exterior.
- 4 cloves fresh garlic, minced use fresh for bright flavor; see tips for alternatives.
- 1 cup freshly grated Parmesan cheese freshly grated melts and flavors better than pre-grated.
- 3 tbsp olive oil use extra virgin for flavor or a neutral oil for higher heat tolerance.
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for brightness)
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup and to prevent sticking.
- Wash and peel the russets. Cut them into even strips about ½ inch thick so they cook uniformly.
- Place the cut potatoes in cold water and soak for at least 30 minutes to pull surface starch away for crispness.
- Drain the potatoes and spread them out on paper towels. Press and pat until well dried.
Baking
- In a large bowl, toss the dried potatoes with olive oil, minced garlic, salt, and pepper until every strip is lightly coated.
- Arrange the fries in a single layer on the parchment-lined baking sheet. Crowding reduces crispness.
- Bake for 25–30 minutes, flipping once about halfway through, until golden and crisp at the edges.
- Remove the fries from the oven and immediately sprinkle the grated Parmesan over the hot fries so it melts slightly.
- Garnish with chopped parsley if using, and serve hot.
Notes
Best served fresh as a side or snack. Great with dipping sauces or as a casual main dish when paired with a salad or sandwiches. Store leftovers in an airtight container; best when reheated in the oven or air fryer.