Baked Garlic Parmesan Fries (Print Version)
Crispy oven-baked garlic Parmesan fries with fluffy centers, golden edges, and a fresh parsley finish.
# Ingredients:
For the fries
01 -
2 large russet potatoes, about 1 1/2 lb (680 g), scrubbed
02 -
2 tablespoons olive oil
03 -
1 tablespoon cornstarch
04 -
3/4 teaspoon garlic powder
05 -
1/2 teaspoon fine salt, plus more to taste
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon smoked paprika, optional
For the garlic Parmesan finish
08 -
1 tablespoon olive oil
09 -
2 cloves garlic, very finely minced
10 -
1/3 cup (30 g) finely grated Parmesan cheese
11 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Set the oven to 450 F. Place two rimmed baking sheets in the oven while it preheats.
02 -
Cut the potatoes lengthwise into 1/4 to 1/2 inch fries. Soak in a bowl of cold water for 20 minutes, then drain.
03 -
Pat the fries very dry with a clean towel. Toss with 2 tablespoons olive oil, cornstarch, garlic powder, salt, pepper, and paprika until lightly coated.
04 -
Carefully spread the fries across the hot baking sheets in a single layer. Bake for 15 minutes, flip, then bake 12-18 minutes longer until browned and crisp at the edges.
05 -
While the fries finish, warm 1 tablespoon olive oil and the minced garlic in a small skillet over low heat for about 30 seconds, just until fragrant.
06 -
Transfer the hot fries to a bowl. Toss with the warm garlic oil, Parmesan, and parsley. Taste and add a little more salt if needed. Serve immediately.
# Notes:
01 -
Best served hot, right after tossing with Parmesan.
02 -
Use two baking sheets so the fries crisp instead of steam.
03 -
Soaking time is included in prep time.