Garlic-Parmesan Fries
These Garlic-Parmesan Fries are crispy, cheesy, and bursting with flavor! A perfect snack or side with a garlicky, savory twist.
Equipment
- Baking Sheet
- Large Bowl
- Sharp Knife
- Peeler
- Grater
Ingredients
- 3 medium Russet Potatoes
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/3 cup Freshly Grated Parmesan Cheese
- Fresh Parsley finely chopped, optional garnish
Instructions
- Preheat your oven to 425°F (220°C). A hot oven is key to achieving crispy fries.
- Wash and peel the russet potatoes if desired. Cut them into evenly sized fries, about 1/4 inch thick, to ensure they cook uniformly.
- (Optional) Soak the cut fries in cold water for at least 30 minutes to remove excess starch. This step can help achieve an extra crispy texture.
- After soaking, drain the fries and pat them dry with a clean kitchen towel. Removing moisture is crucial for crispiness.
- In a large bowl, combine the dried fries with olive oil, garlic powder, salt, and black pepper. Toss until all the fries are evenly coated.
- Spread the seasoned fries in a single layer on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
- Remove the fries from the oven and immediately sprinkle the freshly grated Parmesan cheese over the top. Return to the oven for an additional 3-5 minutes until the cheese is melted and bubbly.
- Once out of the oven, garnish with finely chopped fresh parsley if desired. Serve hot and enjoy your delicious Garlic-Parmesan Fries!
Notes
- For extra crispiness, soak the fries in cold water for at least 30 minutes before baking.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to restore crispiness.
- Try adding cayenne pepper or chili powder to the seasoning for a spicy kick.
- Substitute nutritional yeast for Parmesan to make a vegan version.