What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on their own, but you might as well serve them next to an equally epic sandwich for a totally brag-worthy meal. Suggestions for delicious sammies and dipping sauces to pair with your fries are included below! 👇
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Are Oven Baked Fries Crispy?
Thick-cut oven-baked fries like these are not crispy like their deep-fried counterpart. That’s just the nature of baking versus deep frying. They’ll get a little crispy along the edges and coating them in grated Parmesan does go a long way toward giving the potato a lot of texture so you won’t really miss the ultra-crispy deep-fried texture.
Seasoning Ideas for Oven Fries
What I love about these baked fries is that you can change the seasoning to be almost any flavor you like. Keep in mind the extra texture that the Parmesan gives to the fry when deciding whether to include Parmesan in your seasoning mix. Some other french fry flavor ideas are:
- Cajun seasoning
- Garlic Herb
- Basic seasoning salt (like Lawry’s)
- Chili powder
- Ranch seasoning
- Steak seasoning
What to Serve with Garlic Parmesan Fries
These Garlic Parmesan Fries are pretty spectacular and they deserve to be on a plate next to something equally as delish. Try pairing them with Bacon Ranch Turkey Burgers, Mediterranean Turkey Burgers, Baked Spicy Chicken Sandwiches, Sloppy Joes Plus, or Vegetarian French Dip Sandwiches.
Want an awesome sauce to dip your fries in? Try some Comeback Sauce, Homemade Ranch Dressing, or 5 Minute Nacho Cheese Sauce!
Oven Baked Garlic Parmesan Fries
Servings 2Ingredients
- 2 russet potatoes (about ⅔ lb. each) ($1.08)
- 2 Tbsp olive oil ($0.16)
- 2 tsp dried oregano ($0.20)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 Tbsp grated Parmesan ($0.22)
Instructions
- Preheat the oven to 425ºF. Wash the potatoes well then cut into ½-inch wide fries.
- Place the cut fries in a large bowl and add the olive oil, oregano, garlic powder, salt, pepper, and Parmesan. Toss until the fries are coated in oil and seasoning.
- Spread the seasoned fries out onto a large baking sheet covered in parchment paper.
- Bake the fries for about 30 minutes, or until well browned, stirring once half-way through.
- Serve hot! Optional garnish: chopped parsley and a pinch of Parmesan.
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Equipment
- Chef’s Knife
- Enamelware Sheet Pan
- Parchment Paper
Nutrition
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How to Make Oven Baked Garlic Parmesan Fries – Step by Step Photos
Preheat the oven to 425ºF. Wash two russet potatoes and cut them into ½-inch wide “fries.”
Place the cut fries in a large bowl and add 2 tablespoons olive oil, 2 teaspoons dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon freshly cracked pepper, and 2 tablespoons grated Parmesan. Toss the fries until they’re evenly coated in oil and seasoning.
Line a large baking sheet with parchment paper. Spread the seasoned fries out over the baking sheet.
Bake the fries in the fully preheated 425ºF oven for 30 minutes, or until nicely golden brown, stirring once halfway through.
Garnish the fries with a little chopped parsley and another pinch of grated Parmesan, if desired. Serve and enjoy!
For the love of god please tell us how to make the seasoning from scratch as a backup plan!
Fantastic fries!! I actually soaked the sliced potatoes in ice cold water for 30 minutes like another commentor suggested. Patted them dry. they were absolutely fantastic!!
I wanted to love these, but mine turned out soggy and sad. I rinsed and patted the potatoes dry before baking too. I think next time I will make these directly on the baking sheets without cheese. Maybe I could sprinkle the cheese on in the last couple of minutes or something.
These oven fries with garlic parmesan cheese were bomb. I made it to go with a movie we were watching that night and it was really awesome.
I have read that the starch inhibits the crispiness in oven baked fries. Soak the cut potatoes in a bowl of water with ice cubes for 30 minutes (when you drain it, you’ll see the starch that has settled in the bottom of the bowl), then pat dry with paper towels before adding the olive oil and seasonings. I do this all the time now, and it makes a big difference!
Anyone try this recipe with an air fryer? 😉
So yum – this is going on my fave recipe list
Great recipe, loved them. My potatos used to go bad before my husband and I could eat them all, until I started storing them in a cardboard box (a pretty one from the beer store). So my kitchen cart has a box for onions and one for the potatos. Onions were rotting in the fridge drawer. Love your site, thanks.
Can you do with Zucchini the same thing as with potatoes? I am looking for ways to easily do Zucchini.
Here is my recipe for zucchini fries. :)
Tip: to get those fries nice and crispy, lay out your slices on a couple of paper towels and the press a couple of paper towels down on the other exposed side, to soak up the potato liquid. :)
It makes it easier for that olive oil to help give them that little crunch!
I’ve made this and a variation of this a few times and every time the potatoes stick like crazy to the foil. I’ve used a nice amount of oil so I had hoped that they wouldn’t stick but they always do. Any ideas?
You can try an extra layer of non-stick spray on the foil first, that sometimes helps for me. Or, try cooking it on parchment. They don’t brown quite as nicely on the parchment, but they don’t stick at ALL. :)
Don’t use foil….. use parchment paper…
Great recipe, super easy & delicious! I used vegan parmesan & it was great!
This recipe was awesome – super easy, hardly any cleanup, and ready in 30 minutes. Best of all, my two favorite picky eaters (daughter and significant other) LOVED these fries, so all around, WIN. I put extra parmesan cheese on mine (as my cheese was going bad and I was trying to use it up), and just sprinkled all the other things directly on the potatoes from their bottles to save time. Oh, and they made the house smell awesome. I would advise however NOT to use foil, as the cheese got stuck to it and was hard to scrape off (and therefore eat). Using parchment paper worked wonders for my second try – everything just glided off and went straight into our mouths. =)
Yesterday was National Eatting Sweet Potato Day so I made these oven fries with sweet potatoes. They came out great! Only things different were that I broiled for a minute and a half for a little bit more crispness. Seasoned with cinnamon sugar mix, paprika and cumin.
If you use the foil instead of parchment, you will get crunch! I spray the pan with cooking spray first, and still use the olive oil drizzle. 1 large potato makes enough for both me and my husband–Yum!
I will keep making this comment: for someone who uses as much parchment paper as you seem to, a Silpat is an excellent investment. Mine were both gifts, but amazon shows them available for under $20 several places. Depending on how pricey a roll of parchment is in your area and how fast you go through it, one would probably pay for itself inside a year or so. Plus is nice to just clean off the Silpat and put it away instead of dealing with all that baked, crackly parchment paper!
This recipe looks like great comfort food. I would use sour cream as the dip too!
I own a couple of silpat mats, but honestly I find that parchment works better for many things, particularly things where I want crispy/crunchy edges — somehow the silpat seems less conducive to getting things to crisp up. So, depending on the recipe, both are handy.
I wonder why sour cream isn’t commonly used as a dip for french fries. Why is it ketchup? You don’t put ketchup on a baked potato. No, you use sour cream. I love that you do posts on very basic things every once in a while, Beth. Sometimes you post something I know how to do, but just don’t do at home. Why wouldn’t I make oven fries at home?
I have never liked sour cream in anything so I would not put it on a baked potato. I usually put butter, salt and pepper on baked potatoes but once in a while I put ketchup on them. It’s all personal preference.
Buying enough for just one week at 37 cents a pound is still really cheap, and I won’t need to try to procure 50 pounds and then find a spot to store them in my apartment.
If you have metal racks (like the kind used for cooling cookies), you can make your oven fries on that, and eliminate the need to stir them around, since the potato is exposed to the hot air on all sides. Funnily enough, I made almost this exact recipe last week, only without the parm. Great wintry afternoon snack!
What was the texture like?
The thicker parts were a little soft, like a baked potato, while the edges and thinner pieces were more crisp.
Thanks for answering! I’ve always been worried about messing up texture on baked chips.
YUM, thank you I am going to make these right now (seriously).
This sounds really good. I’ll be making oven fries tonight. What doesn’t sound good is paying 37¢ per pound for potatoes. A local farm stand sells a 50 pound bag of potatoes for $9.00. The same bag is $11.00 in stores.
The question is, who the heck can justify paying for a 50 lb. bag of potatoes? I grew up in a BROKE family of 8, and we could have never used a 50 lb. bag of potatoes before they went bad. Granted, we probably ate a lot healthier than most, but that’s just crazy to me.
Potatoes will last a long time in they are stored properly. I can usually keep them for 8 months in a root cellar. Last September I harvested 42 pounds from my garden. It has been 5 months and none have spoioled yet. If a big bag is too much you can split the purchase with a neighbor.
They’ll keep in a cool dark place (basement or garage) for months. We used to grow them in our garden when I was a kid, harvest in the winter, keep them in our basement/root cellar, and eat them all winter. They’d be a bit sprouted come April but we’d just snap off the sprouts and continue on. 50 pounds goes pretty quick for a family.