Parmesan Oven Fries
These Parmesan Oven Fries are tossed in an irresistible garlic and parmesan coating, making them the perfect side or snack. It’s all the flavor and crunch you love about fried fries, but without all the mess!
Easy Garlic Parmesan Fries
You gotta love potatoes! They’re filling, fairly inexpensive, and I can come up with a hundred delicious ways to prepare them off the top of my head: Mashed Potato Cakes… Roasted Potatoes… Stewed Potatoes… Cheesy Mashed Potatoes… my brain just keeps going and going.
But honestly, crispy fries? They’ll always have my heart.
These big old potato wedges are what I like to call parmesan oven fries. Kids love ’em, teens love ’em, and adults come running. Tender on the inside and crispy on the outside, these oven-baked fries are seasoned to perfection for the best results every time.
Ingredients
- Baking potatoes
- Salt
- Garlic powder
- Butter (or margarine)
- Parmesan cheese
What are the best potatoes for baked French fries?
I’d go with russet or Yukon gold potatoes for these garlic parm fries. They’re starchy with low moisture, which makes them perfect for getting that crispy outside.
Make ‘Em Your Own!
Try switching up this oven fries recipe with your favorite seasonings, like:
- Cajun seasoning
- Swap garlic powder for garlic herb seasoning
- Use seasoning salt instead of sea salt
- Add chili powder
- Add 2 teaspoons of Italian seasoning
- Ranch seasoning
- Replace garlic powder with 3 minced garlic cloves
*If dairy-free, you can use a dairy-free butter alternative or substitute with olive oil or coconut oil.
How to Make Parmesan Oven Fries
1. To start, preheat the oven to 375°F. Then mix up your parmesan, garlic powder, and salt in a shallow dish.
2. Cut each potato into 8 long wedges. Then set up a station with melted butter in a dish, a topping mixture in a dish, and your potatoes, along with a baking sheet that you’re going to cook them on.
3. Roll the cut sides in the parmesan garlic mixture. The side with the skin on it doesn’t need to be coated.
4. Place potatoes on a parchment-lined baking sheet and bake for 30-40 minutes, or until they are tender and golden brown.
5. Serve with a garnish of chopped fresh parsley or cilantro and your favorite dipping sauce. Enjoy!
Can I cook my parmesan fries in the air fryer?
Absolutely! To make air fryer French fries, you’ll need to do smaller batches, but bake your fries in a 390°F air fryer for 10 minutes on one side and about 5 minutes on the other.
What Goes Great with These Garlic Parmesan Oven Fries
These incredibly flavored parmesan oven fries go with just about anything, or are amazing all on their own!
You can serve these oven fries with all kinds of main meals, like my Classic Reuben Sandwich, Fried Chicken, Italian Beef Sandwich, and Drip Beef Sandwiches.
Another option is to serve these parmesan fries as an appetizer with a delicious dipping sauce, like ketchup, our Homemade Tartar Sauce, Comeback Sauce, Chipotle Ranch Dressing, or Carolina Gold BBQ Sauce.
Storage
If you do have any leftovers, you can store them in an airtight container in the fridge for up to 3 days and reheat them in the air fryer.
Parmesan Oven Fries
With an irresistible garlic and parmesan cheese coating, these crunchy yet soft parmesan oven fries are perfect with just about anything.
Ingredients
- 3 medium potatoes
- 4 tablespoons butter or margarine, melted 1/2 stick
- 1/3 cup grated parmesan cheese
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F. Wash the potatoes and cut each one into 8 spears.
- In a shallow dish, combine the parmesan, garlic powder, and salt. Dip the sides of each potato wedge into the melted butter on all sides, then dip just the cut sides into the parmesan mixture.
- Arrange in a single layer, skin side down, on a large baking sheet. Bake at 375°F for 30-40 minutes, or until potatoes are tender and golden brown.
Ohhhh these look so GOOD! They would have been perfect with dinner tonight, oh well. Sometime in the next couple weeks I plan to make shredded buffalo chicken in my crock pot (to make into sandwiches) and I’ll have to make these potato wedges to go along with it. YUM. Oh and I totally get the food dictators thing. We often have some kind of fruit with dinner (really good if you’re eating spicy food!) and I had a friend gripe about it. And my blog features only a few vegetable recipes, which I sometimes feel kind of self conscious about. The reason for that though is that we eat most of our veggies plain! Raw veggies in a plain old salad, tossed with a bit of vinegar, or dipped in dressing (or just plain), or just steamed veggies. We love veggies and I don’t feel a need to jazz them up for the most part.
Ohhh, we love plain raw vegetables too!! You just can’t go wrong with them!
These are delicious! This method works very well with zucchini, too. Cut small zucchini in half lengthwise and then half again and proceed as with the potatoes.
Ohhh, I bet that is good Anita! I will have to try it, thank you so much for sharing!!
Making these tonight along with the Banjo Pickers for lunch at work tomorrow!
Now what was your address again? 😉
Just made these minutes ago. My husband smacked the table with his hands, declaring these delicious. 😀
Also, my daughter will not eat a French fry. She loves cheese and ate two whole wedges. So, the family will want these again some time.
We cut our potatoes a bit too thin, so it took a lot more butter and cheese mixture, but the cooking time was shorter and the potatoes a bit more flavorful than the thicker version might be. The down side was that the ones not thick enough to sit up on their skin side stuck quite well to the baking sheet. We managed to eat every bite of those, though, too.
Thanks, Christy, for the fun and new recipes we’ve tried because of your site and cookbook. I can’t wait for the next cookbook.
These sound SO good! I know my kids will love them. And that comment about not having to eat the whole food pyramid at one meal? That’s one reason why I LOVE you, Christy. Common sense is rare these days!: )
~giggles~ I hope you enjoy them Becky!!! I love you too!
Just finished diner and tried these potatoes. Amazing.
This is the second recipe from Christy I tried (made the lemon juice cake 2 weeks ago, yammie) and you got a new big fan.
Definitely will be trying other recipes.
Thank you from The Netherlands,
Jacqueline
I am so glad to hear you are enjoying the recipes Jacqueline!!!
Oh I just love the bowl your melted butter is in! Is it pyrex? What pattern is it? I’m with you on your love for potatoes! Yum! Thanks for all the great recipes & encouraging commentary! 🙂