Why have plain French fries when you can have savory and scrumptious Garlic-Parmesan Fries? Raise the reputation of your russets with this recipe.
For me as a kid, fries were the perfect food. They were my favorite dish, to be enjoyed day after day. Nothing could turn my frown upside-down like French fries could. Even into adulthood, after having sampled the labors of very talented chefs around the world and noshed on rare and expensive ingredients, I stood steady in my loyalty to French fries. It was my favorite food, and no one could talk me out of it.
However, for a long time, I didn’t think anything could surpass the flavor of the plain, salted fry. So you can imagine my surprise when I visited a local fair and encountered a food truck that sold French fries topped with grated Parmesan cheese and garlic. I scoffed—how could they presume to improve upon the most steadfast of fried foods?—but, as I stood waiting to place my order, I began to reconsider.
To be clear, I still ordered my regular salted French fries. If it was a mistake to add the Parmesan and garlic blend, I didn’t want to waste an entire order! But, I isolated a handful of my plain fries and shook a few cheesy, garlicky flakes over them. That day, in euphoric shock, I learned that the only thing better than French fries was, in fact, garlic-Parmesan fries. The Parmesan adds a depth of flavor that salt simply cannot bring, and garlic brings the combo to new heights.
Are Garlic-Parmesan Fries Healthy?
Potatoes are healthy in that they contain carbs for energy, plus a wide range of vitamins and minerals. However, because of those carbs, they don’t lend themselves to keto or low-carb diets. This particular recipe can be considered relatively healthy because we bake the fries instead of deep-frying them, thereby skipping the fat, calories, and cholesterol you’d get from frying. Leaving the skins on the potatoes also gives these fries a bit more fiber and nutrition. It can be enjoyed as part of a vegetarian and gluten-free diet.
Which Potatoes Should I Use?
Fries are traditionally made with a high-starch, low-moisture potato, which perfectly describes russets. Of course, these fries can be made with any spud you like, but different types of potatoes will yield slight differences in your fries. Another option is Yukon Golds, which are buttery and creamy in texture with a slightly sweet taste. They aren’t as starchy as russets, though, so the fries won’t be as fluffy. Depending on where you live, you can go with Maris Piper or Kennebec potatoes, both of which are starchy and produce lovely French fries.
How To Make Ahead And Store
Let the fries cool completely, then store them in an airtight container in the fridge, where they should last up to 3 days. When it comes time to eat again, reheat them in the oven, toaster oven, or air fryer. This is your best bet at recapturing their crispness. Avoid the microwave unless you want soft and limp fries, which, I admit, I am sometimes in the mood for.
Serving Suggestions
If you’re looking for one or two more toppings to add to your fries that will really sing in harmony with the garlic and Parmesan, consider other herbs beyond the parsley. Finely chopped thyme and rosemary are amazing in this recipe (be sure to add them before you bake the fries), as well as different spices like paprika, cayenne pepper, or Italian seasoning. In that vein, hot sauce or chili flakes can also give these fries a wonderful kick. If you have access to truffle oil, you can experiment with a drizzle on these fries. You can also add crumbled Air-Fryer Bacon if you don’t mind the meat, or Homemade Ranch Dressing on the side for dipping.
These fries are an excellent side dish to tons of savory mains. I love them with these Cajun Burgers With Sweet Potato Buns, some crispy Fried Catfish, or a Shrimp Po’ Boy.
Ingredients
- 5–7 medium russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup freshly grated Parmesan cheese
- Fresh parsley finely chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F.
- Cut the potatoes into 1/4-inch thick fries, keeping the sizes consistent for even cooking.
- Soak the fries in a bowl of cold water for at least 20 minutes to remove excess starch. Drain and thoroughly dry the fries.
- Toss the dried fries with olive oil, garlic powder, salt, and black pepper, then coat evenly with grated Parmesan.
- Arrange the fries on a baking tray in a single layer without touching, to allow them to bake properly.
- Bake for 25-35 minutes, flipping halfway through, until they are golden and crispy. Watch closely as oven cooking times may vary.
- Let the fries cool slightly to crisp up further, then sprinkle with fresh parsley if desired. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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