Garlic Parmesan Fries

Why have plain french fries when you can have savory and scrumptious Garlic Parmesan Fries! Raise the reputation of your Russets with this recipe.

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For me as a kid, fries were the perfect food. They were my favorite dish, to be enjoyed day after day until I was old and grey. I stood firm by my french fries well into adulthood despite having sampled food from around the world, despite having sampled the labors of very talented chefs, despite noshing on rare and expensive ingredients.

I didn’t think anything could surpass the flavor of the fry. So you can imagine my surprise when I visited a local fair and encountered a fry truck that had as a topping grated Parmesan cheese with garlic. I scoffed out of hand but, as I stood around waiting for my order, I got to thinking. My curiosity was piqued, but would my taste buds be sated? One way to find out.

I isolated a handful of fries (if it was a mistake to add the Parmesan/garlic blend, I didn’t want to waste an entire order!) and shook a few flakes over them. I stood with my feet nailed to the ground, euphorically shocked to learn that the only thing better than fries… was garlic Parmesan fries.

Are Garlic Parmesan Fries Healthy?

Potatoes are healthy in that they contain carbs for energy, plus a wide range of vitamins and minerals; however, because of those carbs, they don’t lend themselves to many diets. This particular recipe can be considered relatively healthy because we bake the fries instead of deep-frying them, thereby sidestepping the potential fat, calories, and cholesterol in the oil. It can be enjoyed as part of a vegetarian, gluten-free, or Mediterranean diet.

Which Potatoes Should I Use?

Fries are traditionally made with a high-starch, low-moisture potato, which perfectly describes Russets. Of course, these are your potatoes and as such, can be made with whichever spud you like. Another option is Yukon Golds, which are buttery and creamy in texture, with a slightly sweet taste. They aren’t as starchy as Russets, though, so their fries won’t be as fluffy. You may also want to check out sweet potatoes. While not your traditional spud, they do make delicious fries. Their natural sweetness, however, may not complement the savory cheese and garlic quite as you’d like. And depending on where you live, you can go with Maris Pipers or Kennebecs, both of which are starchy and produce lovely french fries.

INGREDIENTS

5–7 medium potatoes
3/4 cup freshly grated Parmesan cheese
2 tbsp olive oil
2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
fresh parsley, finely diced (optional, for garnish)

INSTRUCTIONS

Prep

Preheat the oven and cut the potatoes into even fries for consistent cooking.

Soak

Submerge the fries in cold water to draw out starch, enhancing their crispiness after baking.

Dry

Ensure the fries are well-dried to avoid steaming and achieve a crispy texture.

Season

Toss the fries with oil, spices, and Parmesan to coat them evenly with flavor.

Arrange

Spread the fries on a tray with space between them to ensure they roast and don’t steam.

Bake

Cook the fries until golden, flipping once, and adjust the time as needed for your oven.

Garnish

Let the fries cool to crisp up, then add parsley for a fresh touch and serve.

Devour!

FAQs & Tips

How do I store my garlic Parmesan fries?

Let the fries cool completely then store them in an airtight container. Keep them in the fridge where they should last up to three days. When it comes time to eat again, reheat them in the oven or toaster oven. This is your best bet at recapturing their crispness. Avoid the microwave unless you want soft and limp fries, which, I admit, I am sometimes in the mood for.

Can I use fresh garlic instead of the powder?

That’s definitely doable. You’ll probably want to mince your garlic, which involves flattening your cloves with the side of your knife then chopping them up into very, very small pieces. This releases the oils and makes the garlic easier to mix with the other ingredients, which is what you should do once you’re done mincing away. Toss the resulting mixture with the fries and continue with the recipe. Minced garlic is generally less intense than garlic powder, so they could be your best option if a more subtle flavor is what you’re after.

Do I need to blanch the fries?

You don’t need to worry about blanching oven-baked fries, especially starchy ones like these Russets. Blanching helps remove excess starch, which the recipe already does with the water bath in the early stages. It does help the potatoes retain their natural color and prevents them from browning, though I’ve never had much problem with this. Besides, yours will be covered in Parmesan and garlic! If you do want to blanch them, though, boil them for 3–5 minutes then dump them in an ice bath to stop the cooking process. Dry them off and into the oven they go, as direct above.

Serving Suggestions

If you’re looking for one or two more toppings to add to your fries—ones that will really sing in harmony with the garlic and Parmesan, consider other herbs beyond the parsley, like thyme and rosemary, or spices like paprika, cayenne pepper, or Italian seasoning for something with a kick. Speaking of which, hot sauce or chili flakes would also work. If you have access to truffle oil or balsamic glaze, why not use either one here. You can also add bacon bits if you don’t mind the meat, or ranch dressing on the side for dipping.