Gridiron Garlic Parmesan Fries (Printable)
Golden, crispy oven-baked fries generously seasoned with garlic, Parmesan, and fresh herbs. An irresistible savory snack or side dish.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
→ Seasoning
03 - 3 cloves garlic, minced
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper
06 - ½ teaspoon paprika
07 - ½ teaspoon dried oregano
08 - ½ teaspoon dried parsley
→ Topping
09 - ½ cup freshly grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley
11 - Extra Parmesan for serving (optional)
# Directions:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking.
02 - Cut the scrubbed russet potatoes lengthwise into ¼-inch thick fry shapes. Pat them thoroughly dry with a clean kitchen towel to remove excess moisture, which aids crispiness.
03 - In a spacious bowl, combine the potato fries with olive oil, minced garlic, sea salt, black pepper, paprika, dried oregano, and dried parsley. Toss vigorously until all the fries are evenly coated with the seasoning mixture.
04 - Distribute the seasoned fries in a single layer across the prepared baking sheet. Ensure they do not overlap to allow for even cooking and optimal crisping.
05 - Bake the fries for 25 minutes, flipping them halfway through the cooking time. Continue baking until they achieve a golden-brown color and a crisp texture.
06 - Immediately remove the fries from the oven. Sprinkle the freshly grated Parmesan cheese over the hot fries and gently toss to ensure an even coating.
07 - Transfer the Parmesan-coated fries to a serving platter. Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired. Serve immediately while hot.
# Expert Tips:
01 -
- You'll absolutely adore how these fries manage to be incredibly crispy without a deep fryer – it's pure magic.
- And honestly, that garlicky, cheesy coating? It makes every bite feel like a little indulgence, totally worth it.
02 -
- I learned the hard way that a truly dry potato is the secret to crispiness – skipping that pat-dry step will leave you with soggy fries, every time.
- Discovering the magic of tossing the Parmesan *right* after baking changed everything; the cheese melts into a delicious crust instead of just sitting on top.
03 -
- For an unbelievably crispy texture, soak your cut fries in cold water for 30 minutes before drying – it draws out excess starch.
- Never overcrowd your baking sheet; giving the fries plenty of space is crucial for air circulation and that perfect golden crunch.