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Garlic Parmesan Fries

Crispy oven baked fries tossed with minced garlic, grated Parmesan cheese, and fresh parsley. A savory side dish with bold garlic flavor.

50 minEasyServes 4310 cal/serving

Italian-AmericanSideOvenVegetarianGluten-FreeNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 lbs Russet potatoes, cut into fries
  • 3 tbsp extra virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 cup Parmesan cheese, finely grated
  • 2 tbsp fresh parsley, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, ground

Instructions

  1. 1

    Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

  2. 2

    Soak 2 lbs cut into fries Russet potatoes in cold water for 20 minutes, then drain and dry completely.

  3. 3

    Toss dried potatoes with 3 tbsp extra virgin olive oil, 1 tsp kosher salt, and 1/2 tsp ground black pepper in a bowl.

  4. 4

    Arrange on the baking sheet and bake for 30 minutes, flipping halfway, until golden.

  5. 5

    Toss hot fries with 4 minced garlic cloves, 1/2 cup finely grated Parmesan cheese, and 2 tbsp chopped fresh parsley.

Questions

Can I make Garlic Parmesan Fries dairy-free?

Yes. The dairy in this entry is 1/2 cup Parmesan cheese, finely grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Garlic Parmesan Fries keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Garlic Parmesan Fries?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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