Parmesan Oven Fries

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With an irresistible garlic and parmesan cheese coating, these crunchy yet soft parmesan oven fries are perfect with just about anything.

Bowl of parmesan oven fries.

These big old potato wedges are what I like to call parmesan oven fries. They have all the taste, texture, and deliciousness of fried fries, but without all the mess. Kids love ’em, teens love ’em, and adults come running (just ask my friend Jyl, who I shared this recipe with over the summer).

I don’t know many people who don’t 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. My biggest problem is choosing just one (don’t worry, I’ve included more potato recipes and options below).

Today though, we’re choosing garlic parmesan fries, because they are so easy to make and delicious to boot. The potato wedges are coated in a seasoning that includes butter, parmesan cheese, salt and garlic powder. These flavors combine to make fries that are basically irresistible. Just try and stop at one… it’s impossible!

Follow my instructions and your potatoes will be perfectly baked too. Tender on the inside and crispy on the outside is the best texture in my books! Alright, who’s ready to make a batch of parmesan fries in the oven?

Ingredients for parmesan oven fries.

Recipe Ingredients

  • Baking potatoes
  • Salt
  • Garlic powder
  • Butter (or margarine)
  • Parmesan cheese

How to Make Parmesan Oven Fries

Mix together seasonings in shallow dish.

Mix up your parmesan, garlic powder, and salt in a shallow dish.

Mixed together seasonings.

Like this.

Cut potatoes into wedges.

Cut each potato into 8 long wedges.

Then set up a station with melted butter in a dish, topping mixture in a dish, and your potatoes along with a baking sheet that you’re going to cook them on.

Dip each wedge in the melted butter.

Dip each potato wedge in melted butter on all sides…

Then dip each wedge in the parmesan mixture.

Then roll the cut sides in the parmesan garlic mixture.

That’s right, just cut sides. The side with the skin on it doesn’t need to be coated.

Parmesan oven fries ready for the oven.

Place all of those on a parchment-lined baking sheet and bake at 375 for 30-40 minutes, or until they are tender and golden brown.

Bowl of parmesan oven fries.

These incredibly flavored parmesan oven fries are perfect with just about anything, or on their own! When I photographed this recipe I had them with my meatloaf burgers.

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.

Recipe Notes

  • For the parmesan, I use that powdered kind that you find near the spaghetti sauces that aren’t refrigerated. But you can definitely use freshly shredded parmesan if you like.
  • For the salt, I’m using sea salt but you can use kosher salt or even regular table salt if you like, no worries.
  • I recommend using russet or Yukon potatoes.
  • Serve with a garnish of freshly chopped parsley or cilantro.
  • If dairy-free, you can use a dairy-free butter alternative or substitute for olive oil or coconut oil.
  • Adapt this oven fries recipe to make your own with different seasonings, such as:
    • Just use cajun seasoning.
    • Substitute the garlic powder for garlic herb seasoning.
    • Use seasoning salt instead of regular sea salt.
    • Add chili powder.
    • Add 2 teaspoons of Italian seasoning to the existing ingredients.
    • Just use ranch seasoning.
    • Substitute the garlic powder for 3 cloves of minced garlic.

Recipe FAQs

What do you serve with baked garlic parmesan fries?

You can serve these oven fries with all kinds of main meals, like steak sandwiches, fried chicken, slow cooker sloppy joes, and French dip 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 Alabama white barbecue sauce.

Can I bake my parmesan fries in the air fryer?

Absolutely! You’ll need to do smaller batches, but bake your fries in a 390-degree air fryer for 10 minutes on one side and about 5 minutes on the other.

Here are more perfectly easy potato recipes:

Fried Potatoes Recipe

Roasted Sweet Potato Wedges

Cheesy Garlic Mashed Potatoes With Mozzarella

Loaded Potato Soup Recipe

Sweet Potato Skins With Candied Bacon and a Spicy Basil Cream Sauce

Parmesan Oven Fries

With an irresistible garlic and parmesan cheese coating, these crunchy yet soft parmesan oven fries are perfect with just about anything.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Snack
Cuisine: American
Keyword: fries
Servings: 4
Calories: 481kcal

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

  • Wash the potatoes and cut each one into 8 spears.
    3 medium potatoes
  • 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.
    4 tablespoons butter or margarine, melted, 1/3 cup grated parmesan cheese, 3/4 teaspoon salt, 3/4 teaspoon garlic powder
  • Arrange in a single layer, skin side down, on a baking sheet. Bake at 375 for 30-40 minutes, or until potatoes are tender and golden brown.

Nutrition

Calories: 481kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

 

 
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100 Comments

  1. 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.

  2. 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.

  3. 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.

  4. 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!: )

  5. 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

  6. 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! 🙂

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