BAKED GARLIC PARMESAN FRIES

• 2 lbs (about 4–5 medium) russet potatoes, scrubbed and cut into ½-inch sticks
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika (optional, for color and depth)

For the Garlic Parmesan Topping:

• 3 tbsp unsalted butter
• 4–5 cloves garlic, minced
• ¾ cup (75g) freshly grated Parmesan cheese (not pre-shredded!)
• 2 tbsp fresh parsley, finely chopped
• Optional: Pinch of red pepper flakes for heat

💡 Pro Tips:

• Soak the cut potatoes in cold water for 30 minutes to remove excess starch—this is the secret to crispiness!
• Dry thoroughly with a clean kitchen towel—any moisture = soggy fries.
• Use a rimmed baking sheet and space fries in a single layer—no crowding!

Step-by-Step Instructions (Crispy Every Time!)

1. Prep the Potatoes

• Cut potatoes into even ½-inch sticks.
• Soak in cold water for 30 minutes, then drain and pat completely dry.

2. First Bake (Softens Inside)

• Preheat oven to 425°F (220°C).
• Toss dry potato sticks with olive oil, salt, pepper, and paprika.
• Spread in a single layer on a parchment-lined baking sheet.
• Bake 20 minutes.

3. Flip & Crisp

• Flip fries with tongs. Bake 10–15 more minutes until deeply golden and crisp.

4. Make the Garlic Butter

• While fries bake, melt butter in a small saucepan over low heat.
• Add garlic; cook 1–2 minutes until fragrant (don’t let it brown!).
• Remove from heat.

5. Finish & Serve

• Transfer hot fries to a large bowl.
• Drizzle with garlic butter, then sprinkle with Parmesan and parsley.
• Toss gently to coat. Serve immediately.

Serving Suggestions

• 🍔 Classic: With a juicy burger and dill pickle spear
• 🥚 Brunch style: Topped with a fried egg and hot sauce
• 🥗 Lighter meal: Alongside a crisp Caesar or kale salad
• 🧴 Dipping sauces: Garlic aioli, ranch, or truffle mayo

Frequently Asked Questions

Q: Can I use sweet potatoes?
A: Yes! But reduce bake time slightly—they caramelize faster.

Q: Why are my fries soggy?
A: Likely causes:

• Didn’t soak/dry potatoes
• Overcrowded the pan
• Oven temp too low

Q: Can I make these ahead?
A: They’re best fresh—but you can par-bake (20 mins), cool, then finish baking when needed.

Q: Is this gluten-free?
A: Yes—just ensure your Parmesan is GF-certified (some brands contain anti-caking agents with gluten).