Garlic Parmesan Fries
About These Garlic Parmesan Fries
These Garlic Parmesan Fries are the perfect middle ground between oven-roasted potatoes and classic French fries. They’re crispy on the outside, creamy on the inside, loaded with garlic flavor, and finished with freshly grated Parmigiano Reggiano. Best of all, they require no deep-frying — just a hot oven, a little olive oil, and a sheet pan. They’re easy, healthier, and unbelievably delicious.
Why You’ll Love This Recipe
No frying — just oven-baked, crispy fries
Super garlicky and full of flavor
Parmigiano Reggiano takes them to the next level
Uses simple pantry ingredients
Ready in under 45 minutes
Versatile side dish for burgers, chicken, sandwiches, steak, salads, etc.
Ingredients You’ll Need
Russet potatoes
Olive oil
Fresh garlic (grated)
Salt & pepper
Parmigiano Reggiano
Optional: fresh parsley, truffle oil
How to Make It
Slice the potatoes into fries and toss with olive oil and grated garlic. Spread them out on a parchment-lined baking sheet, season well, and bake at 425°F until crispy and golden, flipping halfway through. Finish with freshly grated Parmesan (plus parsley or truffle oil if you want to be fancy).
Tips for Success
Don’t crowd the pan: Space = crispiness.
Use parchment: Helps prevent sticking and promotes even browning.
Flip halfway through: Ensures both sides get crispy.
Grate garlic finely: Distributes evenly and prevents burning.
Serve immediately: Fries are crispiest when fresh from the oven.
Upgrade it: Add truffle oil, smoked paprika, or fresh herbs.
Frequently Asked Questions
Can I use another potato variety?
Russets work best for crispiness, but Yukon Golds will also work.
Do I need to soak the potatoes?
Not necessary for this recipe, but soaking can make them even crispier. Optional 20-minute cold-water soak.
Can I add Parmesan before baking?
No — it will burn. Add after baking.
Can I air-fry these?
Yes! Cook at 400°F for 12–15 minutes, shaking halfway.
How thick should the slices be?
About ¼–½ inch for best texture.
What to Serve Them With
Burgers or sliders
Steak or grilled chicken
Sandwiches (chicken, BLT, club, fried chicken)
Fish tacos
Garlic basil mayo or aioli
Ketchup or spicy mayo
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Garlic Parmesan Fries
Serves 2–3
Ingredients
2 large russet potatoes, sliced into ¼–½ inch fries
3 large garlic cloves, grated (see note)
¼ cup olive oil
Salt & pepper
Freshly grated Parmigiano Reggiano
Optional: chopped parsley, truffle oil
Instructions
Prep the Potatoes
Preheat oven to 425°F.
Slice russet potatoes into ¼–½ inch fries.
Optional but recommended: Soak fries in cold water for 15–20 minutes to remove excess starch and help them crisp.
Drain and pat very dry with towels.Season the Fries
In a large bowl, toss potatoes with olive oil, half the grated garlic, salt, and pepper.
(Adding half now prevents burning while still infusing flavor.)Bake
Spread fries on a parchment-lined baking sheet, leaving space between each fry to promote crisping.
Bake 15–20 minutes, flip, then sprinkle the remaining garlic over the fries.
Bake another 15–20 minutes, or until golden, crispy edges form and the centers are creamy.Finish
Immediately grate Parmigiano Reggiano over the hot fries.
Add parsley or a tiny drizzle of truffle oil if you want to elevate them even more.
Notes
Spacing matters: If fries touch or overlap, they’ll steam instead of crisp.
Parchment is key: It helps browning and prevents sticking without adding extra oil.
Serve immediately: Oven fries are crispiest right away.
