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.
I like to boil or bake my potatoes whole and then slice and fry them….they just have a better taste…..so will try them this way too…..sure will cut down on the oven time…..as they are already done 🙂
OHHHH……how I love potatoes ! I’ve been known to take leftover mashed potatoes… add an egg yolk and some milk, stir til creamy like soup throw it in the microwave til hot… sprinkle on some cheese and TA-DA….I have a super fast potato soup or as I like to call it Breakfast on the run !
These wedges are just wonderful….
Thanks
Do not read if you are a food snob! Ha! When I bake potatoes, I often bake a couple extra. Nice to have a fully cooked potato for recipes on the fly. I can chop them and make home fries in the skillet and I would even make these oven fries, cutting the cook time. I make extra sour cream garlic mashed potatoes too. Keep the leftovers chilled. When you need a quick side, throw in some parmesan cheese, about a tablespoon of flour and mix them up. Form into golf ball size balls. Get the oil hot in a skillet and put a few in the pan. After a few minutes mash them down into patties. Once the patties. are getting brown, flip them over. Cook a few more minutes. Everyone will beg for more. Garnish with green onions, chopped bacon, sour cream, anything that you want, even salsa! I also fry extra bacon and hide it in the fridge for quick additions or garnishes. Makes life easier and not so messy!
I like the way you think Wilda!!! Great ideas in my book!!
Can one use margarine instead of butter. Here butter is so expensive and we get 3 lbs of margarine for the price of 1 pound of butter.
Oven fried Parma potatoes are great, and are our go to potato now. But, the broiled Parma tomato done on the grille was the hit of my recent cook-out with friends, served on the side with Hamburgers and the Parma Potato’s. I sprinkled the tomatoes with a little parsley flakes to meet the “green” requirement. Thanks, I love the simplicity of your recipes.
~giggles~ I love how you meet that requirement Bill!! And thank you so much!! Glad you are enjoying the recipes!!
Hey Christy! These were really good. The only thing is I found them a bit salty. Not sure if it was because my butter was already salted or what, next time I’ll cut back on the salt. They were still really good. No complaints from the hubby or my little boy. 🙂
I love these. i found one little trick i use that makes them even better …soak the wedges or fries in cold tap water for 15 – 3o minutes then take them out of the water and dab them on a kitchen towel before dipping them in the butter. i had to cut my potatoes too early one day and let them soak to keep them from turning dark. wow big difference in flavor and texture.
Thanks for sharing Barbara!!!