Parmesan Fries Recipe

Prepare potatoes

Preheat oven to 425°F (220°C). Wash and peel the russet potatoes if desired (skin can be left on for extra texture). Cut potatoes into even 1/3–1/2-inch thick sticks (matchstick or standard fry size). Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch (this helps them crisp).

Dry and season

Drain the soaked potatoes and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry (any surface moisture will prevent crisping). In a large bowl, toss the dried fries with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder until evenly coated. If using smoked paprika, add 1/4 teaspoon now and toss to combine.

Roast the fries

Arrange the seasoned fries in a single layer on a rimmed baking sheet lined with parchment paper or lightly oiled (do not overcrowd; use two sheets if needed). Roast in the preheated 425°F (220°C) oven for 20 minutes, then remove the tray and flip the fries with a spatula so they brown evenly. Return to the oven and roast for an additional 10–12 minutes, or until golden brown and crisp to your liking.

Prepare garlic-parmesan topping

While fries roast, combine 3/4 cup grated Parmesan cheese, 2 tablespoons finely chopped fresh parsley, and 1 clove minced fresh garlic in a small bowl. Mix thoroughly so the garlic is evenly distributed through the cheese and parsley.

Finish and serve

When fries are done, transfer them immediately while hot to a large bowl or platter. Sprinkle the Parmesan-parsley-garlic mixture over the hot fries and gently toss or shake the bowl so the grated cheese melts slightly and adheres to the fries. Taste and, if needed, add a light pinch more salt or a grind of black pepper. Serve immediately as a starter with ketchup, aioli, or your preferred dipping sauce.