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 1/3- to 1/2-inch thickness works best. Slice each potato into 1/3-inch slices, then cut each of those slices into 1/3-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 {Cookin’ Canuck}
Turkey Pesto Tortilla Roll Ups {Cookin’ Canuck}
Cauliflower Hot Wings {Organic Authority}
Taco Stuffed Zucchini Boats {Downshiftology}
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 1/3-inch thick and then cut each slice into 1/3-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.
penny aka jeroxie
I can eat it all! Will be making this with my quail!
Christine
Wow, I have to bake these French fries for my family. Honestly speaking, no matter how old we are, how our health situation is, most of us can't resist to try those fries straight out from oven.
Your baked French fries look so "hot" and good!
MaryMoh
Love these. I'm sure they are very addictive. I must try them.
Cookin' Canuck
Thanks again for all of the comments.
Denise, the higher oven temperature in this recipe is the key to the golden brown color and crispiness of the outside of these fries. Give it a shot!
MrsLavendula, deep fried potatoes would work just as well in this recipe. However, if you want something a little healthier, the parchment paper really does make for easy baking and clean-up.
bonnie
Oh wow those look awesome, great recipe!!
MrsLavendula
in your opinion, would deep fried potatoes still do with this recipe? im such an oven clutz!
Claudia
Delicious! I adored baked fries and I'll walk a mile for anything Parmesan on it!
denise, the prime magpie
These look amazing! I need to kick up my oven temperature when I do baked fries. I think my iffy success with oven-baked crispness has been a hesitation on the baking temperature. Full speed ahead next time!
Patsyk
those french fries have to be extremely hard to resist! Those flavors all in one bite are fabulous!
Mother Rimmy
I'm a fry fanatic! I can't wait to try these. Great photos!
Drick
yep, I agree … a nice big plate would be just great – I pretty much do the same but put parmesan and spices on them before baking….
Cyndi
My mouth is watering; must make these sometime.
Fuji Mama
Mmmmm…they sound divine (even without deep frying)! As long as my fries are crispy I'm happy. 🙂
Lauren @CoffeeMuffins
These look great, so crispy! Normally when I make chips I make the fatter kind, but next time I think I'll make french fries. Especially yours with the great flavourings the parmesan in particular caught my attention 🙂
Sometimes I even make them with turnip instead of potatoes, which is lower carb, but I just make them when I have leftover turnip!
Bromography
This is a dangerous recipe! I could eat these all day.
Brie: Le Grand Fromage
homemade french fries are the best! sometimes the oven baked ones are better than frying them. i also line my cookie sheets with tin foil or parchment paper when cooking – super easy clean up! great job!
kathyvegas
Oh yes! These just look fantastic…garlic fries are all the rage at some of my favorite restaurants.
Tasty Trix
This photo causes instant and profuse salivation, and should come with a warning!
laby
Looks yummy and it's never occurred to me to use parchment under fries but that's a great idea!
Rochelle
These fries look great! I make my own too, baking them in the oven but I never thought to use parchment paper to keep them from sticking. That's a great idea that I'll HAVE to remember next time I make some 😀