CRISPY GARLIC PARMESAN FRIES (Restaurant-Style)
A perfect blend of golden-crispy potatoes, fresh garlic, and rich Parmesan cheese.
KEY INFO:
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4-6
Difficulty: Moderate
Dietary: Vegetarian, Gluten-Free
EQUIPMENT NEEDED:
- Baking sheet or air fryer
- Large mixing bowl
- Sharp knife
- Parchment paper
- Alternative: Food processor with slicing attachment for cutting
INGREDIENTS:
For the Fries:
- 4 large Russet potatoes (about 2 lbs/900g)
- 3 tbsp olive oil (45ml)
- 4 cloves garlic, minced
- ½ cup freshly grated Parmesan (50g) [Pre-grated works too]
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
METHOD:
- Cut potatoes into ¼-inch (6mm) thick strips.
- Soak potato strips in cold water for 30 minutes [This removes excess starch for maximum crispiness].
- Preheat oven to 425°F/220°C.
- Drain potatoes and pat completely dry with paper towels.
- Toss dried potatoes with 2 tbsp olive oil, salt, and garlic powder.
- Arrange in a single layer on parchment-lined baking sheet [Don’t overcrowd – use two sheets if needed].
- Bake for 20-25 minutes, flipping halfway [Look for golden brown edges].
- While fries bake, mix minced garlic, remaining oil, Parmesan, and parsley.
- Toss hot fries immediately with Parmesan mixture.
CRUCIAL TIPS:
- Soaking is non-negotiable for crispy results.
- Pat potatoes completely dry before oiling.
- Don’t overlap fries on the baking sheet.
- Season while hot.
STORAGE & SCALING:
- Best eaten immediately.
- Can be reheated in oven at 400°F for 5 minutes.
- Recipe easily doubles – just use multiple baking sheets.
VARIATIONS:
- Air Fryer: Cook at 380°F for 15-18 minutes.
- Truffle: Add 1 tsp truffle oil after cooking.
- Spicy: Add ¼ tsp cayenne to seasoning mix.
Common Mistakes:
- Skipping the soaking step.
- Not drying potatoes thoroughly.
- Overcrowding the pan.
- Using cold cheese (it won’t melt properly).
This recipe gives you restaurant-quality fries with that perfect garlic-Parmesan coating every time. The key is following the crucial steps – soaking, thorough drying, and proper spacing on the baking sheet.
