You will not be able to stop at just one...or 5...of these garlic Parmesan baked French fries. Perfect for game day snacking or serving up with burgers.
Oven baked French fries are the way to go if you are a fry fiend but are steering away from fried food. If I'm going to mindlessly consume golden brown, garlicky, crispy French Fries, it seems prudent to cook them in a way that won't send my cholesterol sky-rocketing and double my fat cell count in one fell swoop.
I have somewhat romantic notions about French Fries. Whether dipping Belgian frieten into the nectar of steamed clams or mussels, nibbling on pommes frites alongside a juicy steak au poivre, or munching on British chips from a newspaper cone, fried potatoes have the potential to transport us to quaint bistros in distant lands.
Having had great success with Baked Zucchini Fries, I wanted to create a French fry recipe using the same method. For this recipe, I slice russet potatoes into thin strips, toss them with olive oil, and bake with garlic until golden brown. While still hot, the fries are tossed with chopped parsley and Parmesan cheese. The result? Crispy, savory fries without the guilt.
How to make baked French fries crispy:
There are three key parts to ensuring that baked French fries come out crispy on the outside, tender on the inside.
It starts with slicing the potatoes thinly. I find that ⅓- to ½-inch thickness works best. Slice each potato into ⅓-inch slices, then cut each of those slices into ⅓-inch strips.
Next up? This part is key. After slicing the potatoes, dry them VERY well using paper towels or clean kitchen towels.
The final part of this trifecta is heat. You are not going to be rewarded with crispy fries by cooking them at 350 degrees F. Be bold and crank up the heat to 425 degrees F!
Other tips for making these oven baked fries:
There are two ways you could go with the garlic. If you prefer a really pungent garlic flavor, add the garlic to the fully baked fries, along with the Parmesan cheese and parsley. If I eat raw garlic like this, it seeps from my pores for the next couple of days (I swear it's true), which makes me a friend to neither vampires nor my family.
So, I opt for the alternative method, which is adding the garlic in the last 10 minutes of cooking the fries. Ten minutes is just enough cooking time to tone down the pungency without burning the garlic. Burnt garlic is bitter, so I suggest no adding the garlic any sooner.
Are baked French fries gluten free?
While many restaurant French fries cooked in a fryer are first dusted with flour, rendering them a "no go" for people with any gluten intolerances, these baked French fries are made without any gluten. Potatoes are naturally gluten free. The only other ingredients used in this recipe are olive oil, salt, Parmesan cheese and parsley - all of which are also gluten free.
Other light game day recipes:
Healthy Mediterranean 7-Layer Dip
Turkey Pesto Tortilla Roll Ups
Printable Recipe
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Baked French Fries with Garlic & Parmesan Cheese
Ingredients
- 2 pounds russet potatoes (about 3 large) unpeeled
- 1 tablespoon + 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 3 garlic cloves minced
- 3 tablespoons finely grated Parmesan cheese (see note below)
- 2 tablespoons minced flat-leaf parsley
- Salt to taste
Instructions
- Preheat oven to 425 degrees F.
- Cut potatoes lengthwise into slices that are ⅓-inch thick and then cut each slice into ⅓-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Divide the potatoes between 2 baking sheets lined with parchment paper, spread into a single layer.
- Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking. In the last 5 minutes, sprinkle the garlic over the fries.
- Place the cooked potatoes in a large bowl and toss with the Parmesan cheese and parsley. Taste (careful – they’ll be hot!) and season with additional salt if necessary. Serve immediately.
Notes
Nutrition
This post was originally published on January 10, 2010 and updated on January 28, 2020.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Kindra aka "The Meal Planner"
Wow those look incredibly addicting.
Cookin' Canuck
I had every intention of answering each of your comments separately this morning, but you guys are too quick! So, I will just say thanks to all of you for your encouraging comments.
My family practically inhaled these last night. We ate them alongside steak and green beans. My potato-phobic son gave these a huge thumbs-up!
redkathy
I love roasted potatoes in any shape size or form. Your display is fabulous!
Ruth
Oh my, oh my, They look so moorish! Great combination of flavours as usual!
My Man's Belly
I love baked fries, but yours look so much prettier than mine usually do.
Mae
The parchment paper is a good touch - I'm going to try this - it'll be a good excuse to run the oven on this chilly day!
MaryAnn
Healthy and flavorful way to eat a portion of fries without guilt or diet limitations. Perfect for what I am seeking as my new healthy eating style. Giving some a try for lunch today. Thanks!
Diana
Sound yummy...I just bought potatoes yesterday.
Daydreamer Desserts
Those fries look so good, perfectly crisp! Yum...
pegasuslegend
love these make them all the time! we love them, yours look wonderful 🙂