These Garlic Parmesan Fries are fluffy on the inside and ultra crispy on the outside. They’re oven baked and BURSTING with flavour!
Garlic Parmesan Fries
Like regular French fries, but 100000x better. Cheese and garlic is already a match made in heaven, but when you wrap it around fries the whole things just get real good real quick. These are perfect for a side to pretty much any sandwich or grilled cheese, they’re insanely moreish and relatively quick and easy to make!
Best Parmesan to use?
You’ll want to use freshly grated parmesan, Stay away from the dusty variety, it clumps up too much and doesn’t stick to the fries quite as well.
What kind of Garlic to use?
Garlic powder works best here. You get more of an even coverage in comparison to fresh garlic. It’s also less likely to burn in the oven!
Best potato for homemade fries?
The best potato to use for homemade fries is something like a Russet (US) or Maris Piper (UK). They’re nice and big and floury, great for baking. Stay away from waxy varieties of potatoes, they tend to contain more water than baking potatoes, which therefore means it’s more difficult for them to come out fluffy in the middle.
How to cut homemade fries?
I find it easiest to slice the potato into disks, then slice those disk into fries. You’ll want to slice them on the skinnier side – around 1/4″ works great.
Soaking in water – crucial step!
Once you’ve sliced the fries it’s important to soak them in a bowl of cold water. This will help draw out the starch from the potato. The starch is what makes potatoes go gloopy when they cook. When you remove this, you increase the likelihood the potato will come out soft and fluffy instead. You’ll want to soak them for an absolute minimum of 20mins, but realistically the longer the better.
Process shots: slice potato into disks (photo 1), slice into fries (photo 2), soak in cold water (photo 3).
Baked Parmesan Fries
Once you’ve soaked the fries, drain & dry then place back in the bowl. From there it’s just a case of coating in oil, garlic powder & s&p, then stirring in parmesan. Make sure you don’t let them sit too long, otherwise the salt with draw out moisture from the fries.
How to bake parmesan fries?
There’s two really important steps here that’ll ensure your parmesan fries come out crispy. The first is to ensure you space the fries out on the tray. This is to not only ensure they don’t stick together, but it’ll also ensure they don’t steam (as opposed to roast). The second tip is to make sure your tray is greaseproof. Purely for the fact that the fries will stick to the tray and become difficult to remove.
Process shots: season fries (photo 1), mix (photo 2), sprinkle in parmesan (photo 3) mix again (photo 4).
Tips of Garlic Parmesan Fries
- Size – Ensure you slice all the fries to even sizes, just so they cook at the same rate.
- Skins – Don’t peel the potatoes! The skin adds gorgeous flavour and a nice crispy texture.
- Dry – Essential that you thoroughly dry the fries after they’re soaked. You want to remove as much moisture as physically possible so they don’t steam and go soggy in the oven.
Can these be frozen?
You can make these ahead of time and reheat. They won’t be quite as crispy, but still works great! Just allow them to completely cool, pop in a zip lock bag and freeze. To reheat just pop them in the oven at a lower heat until crispy again.
How to serve fries?
I like a good sprinkling of fresh parsley, it really compliments the flavours and adds a nice pop of colour. Ketchup also essential.
And there we have it! Also my top tips for the most delicious garlic parmesan fries.
If you’re looking for more delicious dunking tools check out my Crispy Baked Sweet Potato Wedges!
Alrighty, let’s tuck into the full recipe for the fries shall we?!
How to make Garlic Parmesan Fries (Full Recipe & Video)
Garlic Parmesan Fries
- 1-2 Large Greaseproof Oven Trays & Plastic Turner
- Large Bowl & Spatula
- Clean Tea Towel
- Sharp Knife & Chopping Board
- Fine Cheese Grater
- 1.6lb / 750g Large Potatoes (Russets/Maris Pipers work great)
- 3/4 cup / 60g freshly grated Parmesan
- 2 tbsp Olive Oil
- 2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- finely diced Fresh Parsley, to serve (optional)
- Slice the potatoes into 1/4" disks (leave skins on), then slice those disks into fries. Try and make sure all the fries are similar size so they cook at an even rate.
- Add fries to a bowl of cold water, give them a swish around with your hand then leave to soak for AT LEAST 20mins. This is important to draw out the starch from the potato, so the longer the better.
- Drain away water and thoroughly dry both the bowl and the fries. It's important to remove as much moisture from the potatoes as possible in order to prevent them from steaming, which in turn would prevent them from getting crispy.
- Place fries back in the bowl and combine with 2 tbsp olive oil, 2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Sprinkle in parmesan and give them a final stir until the parmesan has evenly distributed and attached to the fries.
- Spread the fries out on your tray(s), ensuring they're not touching. Although tedious, it's important to give the fries space or they'll a) stick together and b) steam instead of roasting.
- Bake for 25-35mins at 200C/390F, flipping once half way, or until golden and crispy. Timings will vary so just be vigilant. Allow to cool for a few mins (they'll crisp as they cool), then garnish with parsley. Enjoy!