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Here’s a delicious way to make Baked Parmesan Fries for your family. Baked to a crispy outer coating that’s perfectly seasoned, these small fries are the perfect fit for steaks, hamburgers, or Sloppy Joes. Baked, not fried, so they are more healthy, and delicious!
My husband and I love French Fries with a hamburger or steak. Sometimes I deep fry the cuts of potatoes, but more often I bake them. It’s easier than dealing with the hot oil, and we like them just fine.
Cutting Potatoes Into Fries
I used to own a French Fry cutter that I bought at a local hardware store. It was a cheap model that may have cost me $19.99. But I had it for more than 20 years, and in fact, it finally broke this past year. I looked for another one that was built stronger but after reading so many negative reviews, gave up the search.
If you have lots of counter space and extra money sitting around, you could always buy a commercial grade cutter. They are quite nice with good reviews, but again, they take up a lot of room, and they are also very heavy to move around.
Of course, you can always use a cutting board and a well-sharpened, quality knife to cut your fries, which is what I do now . It might take a bit more time, but if you’re only cooking for 2 – 4 people, it doesn’t take too long. I like to use my Santoku knife for thick or thin cuts.
Ingredients for Baked Parmesan Fries
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions For Making This Recipe
Preheat the oven to 425°F. If you have the option to use convection, this is a great time to do so, to make your fries even more crispy! Gather your ingredients so that you have everything close at hand.
Prepare the Ingredients
Prepare the Russet potatoes. Peel and cut into thin strips using a French Fry Cutter or a sharp knife. Mince the garlic.
You may also use Idaho potatoes, or Gold Yukon to make the fries. If you prefer not to peel the potatoes, that’s perfectly fine. I usually don’t, which you’ll see from my pictures.
Grate the fresh parmesan with a fine-edged grater. Set aside for later.
Bake the Fries
Place the fries into a large mixing bowl and drizzle with olive oil. Add minced garlic, thyme, seasoned salt, and freshly ground black pepper. Toss until evenly coated.
Line a baking sheet with foil (shiny side up), and then spray the foil with baking spray.
I’ve found that spraying the foil allows for easy release of the fries without them sticking. And using foil aids in easy clean-up afterward.
Spread the fries onto the foil-lined baking sheet. Bake in preheated oven for 30 minutes, turning fries after 15 minutes.
Add the Parmesan
After 30 minutes, remove the pan from the oven and carefully transfer the partially baked fries into the large mixing bowl. Sprinkle with 1/2 cup freshly grated Parmesan cheese and dried parsley.
If you have fresh parsley, you may use that instead–which would be really awesome. If desired, add 1-2 more tablespoons of olive oil.
Carefully stir to coat and spread fries once again onto the foiled-lined baking sheet. Bake for another 15-20 minutes, until the fries are a dark golden brown and crispy on the edges.
To serve, sprinkle the fries with the remaining Parmesan cheese and kosher salt. This recipe will serve 4 people. I like to serve these special fries with Sloppy Joes or hamburgers, like my Burgers with Garlic Mayo and Onions.
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Baked Parmesan Fries
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 4 large Russet potatoes (peeled, and cut into thin strips)
- 1/4 cup Extra Virgin olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese (divided)
- 1 tablespoons dried parsley
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 425℉, convection, if you have that option. Gather your ingredients so that you have everything close at hand.
Prepare the Ingredients
- Prepare your potatoes. Peel and cut into thin strips using a French Fry cutter or a sharp knife.
- Mince the garlic.
- Grate the Fresh Parmesan with a fine-edged grater. Set aside until later.
Bake the Fries
- Place the fries into a large mixing bowl and drizzle with the extra virgin olive oil. Add minced garlic, dried thyme, seasoned salt, and freshly ground black pepper. Toss until evenly coated.
- Line a baking sheet with foil (shiny side up), and then spray the foil with baking spray. Spread the fries onto the foil-lined baking sheet.
- Bake in preheated oven for 30 minutes, turning fries halfway through the baking process.
Add the Parmesan
- After 30 minutes, remove the baking sheet from the oven, and carefully transfer the partially baked fries to the large mixing bowl. Sprinkle with 1/2 cup freshly grated Parmesan and the dried parsley. If desired, add 1-2 more tablespoons of olive oil.
- Carefully stir to coat and spread once again on the foiled-lined baking sheet. Bake for another 15-20 minutes until the fries are dark golden brown and crispy on the edges.
- To serve, sprinkle the fries with the remaining Parmesan cheese and kosher salt. Serve hot. Serves 4.
