Garlic Parm Fries Recipe

Preheat and prepare

Preheat oven to 425°F (220°C) if baking. Line a rimmed baking sheet with foil or parchment and spread fries in a single layer with space between pieces. If frying, heat 1–1½ inches of oil in a heavy skillet to 350°F (175°C).

Cook fries

Baked method: toss the frozen fries with 2 tbs vegetable oil, 1 tsp salt and ½ tsp pepper on the sheet; bake 20–30 minutes, flipping once halfway, until golden and crisp. Frying method: working in batches, shallow-fry or deep-fry fries until golden and crisp, about 4–5 minutes per batch; drain on paper towels and season immediately with salt and pepper.

Make garlic butter

While fries cook, melt 3 tbs unsalted butter with 1 tsp olive oil in a small skillet over medium-low heat. Add the minced garlic and cook gently 45–60 seconds until fragrant but not browned (reduce heat if it starts to brown). Remove from heat.

Combine topping

In a medium bowl, combine the melted garlic butter, ¾ cup grated Parmesan, 2 tbs chopped parsley, 1 tsp lemon zest (if using), and ¼ tsp red pepper flakes (if using). Stir until mixture is evenly moistened. Taste and adjust salt — Parmesan is salty, so additional salt may not be needed.

Toss fries with topping

Place the hot cooked fries in a large bowl. Pour the garlic-Parmesan mixture evenly over the fries and gently toss with tongs or two spatulas to coat each fry. The residual heat will melt the cheese slightly and help it adhere.

Transfer the coated fries back to the baking sheet and spread in a single layer. Sprinkle an additional 1/4 cup grated Parmesan over the top and return to the oven for 3–5 minutes (or place under a broiler for 30–60 seconds), just until cheese softens and begins to melt but does not burn.

Remove from oven, sprinkle with chopped chives or extra parsley. Serve immediately while hot with optional dipping sauces (ketchup, ranch, or garlic aioli).