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.


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


  • 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


  • 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.


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


“Be soft. Do not let the world make you hard, do not let pain make you hate, and do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place.”

~Kurt Vonnegut

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  1. Thank you, Christy! I find that most foods grind up pretty well, and go down easily enough if smothered in gravy or sauce. For example, I will fry a pork chop, grind it and then shape it into a pork chop shape and ladle lots of gravy on top.

    He could live on meat alone and never thinks of salads, but i will grind up green leaf lettuce, tomatoes, green onions and cucumber and then assemble the various parts in a row, all decked with my simple French dressing.

    The biggest pain for me is having to wash out the mini Cuisinart grinder. Lovely appliance bought for $2 at a yard sale 12 years ago. The dear man is hopeless in the kitchen. Works for him, anyway!

    I kind of plan what I am going to grind up. Yesterday, I fried him some bacon then ground that to sprinkle on eggs for breakfast. Since the flavours were compatible, I immediately did the makings for his chicken salad sandwiches to take to work.

    Bless you for all you do!

    1. Wow, it sounds like you already have it pretty much figured out!! And are very creative in the presentation for him! Not sure I could help much beyond all you have already done and found to work but I will think on it!

  2. Gotta try it today to use up the spuds. I bought a ten pound bag of russets – my favourite – for $2.97 at Walmart. The only change I will make is to peel them first (because my housemate with swallowing problems HATES skins, while I love them), soak out the starch in cold water, dry them in any old clean towel and then proceed as directed.

    I have to grind up everything for my housemate; otherwise he gags and chokes because the swallowing tube is so constricted. That’s from surgery to repair a broken neck.

    I would love it if you could suggest some recipes for this condition.

    Thank you!

  3. Been making your “Those Potatoes ” and love them really easy alternative to something that comes frozen in a bag, I will be adding these to my potato go to recipes . I am all about easy

  4. Christy, I made these for dinner tonight and they were great! We had them with your Meatloaf Burgers, another recipe I tried for the first time. What a terrific dinner. Thanks!!

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