Baked Garlic Parmesan Fries

These Baked Garlic Parmesan Fries are crispy on the outside, fluffy inside, and loaded with savory garlic-herb flavor. Baking keeps them lighter than fried fries, but you still get that golden, crunchy texture with the right heat and spacing. The Parmesan melts into the hot fries for a salty, cheesy finish, and the parsley adds a fresh pop. They’re an easy side for burgers, chicken, sandwiches, or even as a snack with dipping sauce. Make a big batch—these disappear fast.

Ingredients

• 3 large Russet potatoes
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• 2 tsp minced garlic
• 1 tbsp parsley flakes
• ¼ cup Parmesan cheese, grated
• ¼ cup Parmesan cheese, grated
• Salt and pepper to taste

Directions

1. Preheat the oven to 400 degrees.
2. Cut the potatoes into long thin french fry shapes.
3. Combine the cut up potatoes, olive oil, minced garlic, Italian seasoning as well as salt and pepper to taste in a large mixing bowl, toss to coat the fries well.
4. Spread the fries out in an even layer on a baking sheet, and bake for 30 minutes, stopping to toss and flip the fries halfway through.
5. Sprinkle the fries with the parsley flakes and ¼ cup of the Parmesan, toss to coat, and bake for another 10-15 minutes until don to your liking.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 230 kcal | Servings: 6

Tips

For crispier fries, cut them evenly and spread them in a single layer with space between (crowding = steaming).

Let fries cool for 3–5 minutes on the pan before serving, and store leftovers airtight in the fridge up to 3 days; reheat at 425°F for 8–12 minutes to re-crisp.

FAQ

Do I need to peel the potatoes?
No—Russet skins get nicely crisp and add flavor, but peel them if you prefer a smoother fry.

Why aren’t my fries crispy?
They were likely overcrowded or cut too thick; use a single layer and flip halfway through.

Can I use fresh garlic instead of minced garlic?
Yes—finely mince it so it coats well, but watch closely since fresh garlic can brown faster.

When should I add the Parmesan?
Near the end, like this recipe does, so it melts and clings without burning.