BAKED GARLIC PARMESAN FRIES

2 lbs (about 4–5 medium) russet potatoes, scrubbed and cut into ½-inch sticks
3 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp paprika (optional, for color and depth)

For the Garlic Parmesan Topping:

3 tbsp unsalted butter
4–5 cloves garlic, minced
¾ cup (75g) freshly grated Parmesan cheese (not pre-shredded!)
2 tbsp fresh parsley, finely chopped
Optional: Pinch of red pepper flakes for heat

💡 Pro Tips:
Soak the cut potatoes in cold water for 30 minutes to remove excess starch—this is the secret to crispiness!
Dry thoroughly with a clean kitchen towel—any moisture = soggy fries.
Use a rimmed baking sheet and space fries in a single layer—no crowding!

Step-by-Step Instructions (Crispy Every Time!)

1. Prep the Potatoes

Cut potatoes into even ½-inch sticks.
Soak in cold water for 30 minutes, then drain and pat completely dry.

2. First Bake (Softens Inside)

Preheat oven to 425°F (220°C).
Toss dry potato sticks with olive oil, salt, pepper, and paprika.
Spread in a single layer on a parchment-lined baking sheet.
Bake 20 minutes.

3. Flip & Crisp

Flip fries with tongs. Bake 10–15 more minutes until deeply golden and crisp.

4. Make the Garlic Butter

While fries bake, melt butter in a small saucepan over low heat.
Add garlic; cook 1–2 minutes until fragrant (don’t let it brown!).
Remove from heat.

5. Finish & Serve

Transfer hot fries to a large bowl.
Drizzle with garlic butter, then sprinkle with Parmesan and parsley.
Toss gently to coat. Serve immediately.

Serving Suggestions

🍔 Classic: With a juicy burger and dill pickle spear
🥚 Brunch style: Topped with a fried egg and hot sauce
🥗 Lighter meal: Alongside a crisp Caesar or kale salad
🧴 Dipping sauces: Garlic aioli, ranch, or truffle mayo

Frequently Asked Questions

Q: Can I use sweet potatoes?
A: Yes! But reduce bake time slightly—they caramelize faster.

Q: Why are my fries soggy?
A: Likely causes:

Didn’t soak/dry potatoes
Overcrowded the pan
Oven temp too low

Q: Can I make these ahead?
A: They’re best fresh—but you can par-bake (20 mins), cool, then finish baking when needed.

Q: Is this gluten-free?
A: Yes—just ensure your Parmesan is GF-certified (some brands contain anti-caking agents with gluten).

A Fry That Feels Like a Celebration

These Baked Garlic Parmesan Fries aren’t just a side—they’re a flavor-packed showstopper that proves you don’t need a fryer to make restaurant-worthy potatoes.

So grab those russets, soak, crisp, and toss with garlic and cheese. Because sometimes, the best meals are built on simplicity, crunch, and a whole lot of Parmesan joy.

Do you dip your fries, eat them plain, or pile on even more cheese?
Share your favorite way in the comments! And if this recipe just upgraded your weeknight dinner, pass it on to a fellow fry lover who deserves a taste of crispy, garlicky perfection. 🍟🧄✨