- 4 large russet potatoes, scrubbed and cut into fries
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Fine salt and freshly ground black pepper, to taste
- 1 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 2–3 garlic cloves, minced
Instructions
- Preheat the oven —
Heat oven to 425°F (220°C). For extra crunch, preheat two rimmed baking sheets inside the oven. - Season the potatoes —
Toss cut fries with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until every surface is coated. - Bake —
Spread in a single layer on the hot sheets without crowding. Bake 25–35 minutes, flipping once, until deeply golden and crisp at the edges. - Parmesan crescendo —
Combine Parmesan, parsley, and minced fresh garlic. Immediately toss the sizzling fries with the mixture so it melts and adheres. - Serve —
Taste and adjust seasoning. Serve hot with ketchup, aioli, or marinara.
Troubleshooting & Consistency Tips
- Not crisp enough: Fries were crowded. Give them space and preheat the trays so the bottoms brown on contact.
- Pale color: Keep baking until golden; russets need time. If needed, raise to 450°F for the last 5 minutes.
- Soggy after topping: Toss quickly in a wide bowl, then return to the sheet for 1–2 minutes to re-crisp.
- Garlic too sharp? Use 1 clove, or briefly sauté minced garlic in a teaspoon of oil to tame its bite.
- Even cuts matter: Uniform thickness ensures simultaneous doneness and better browning.
Storage & Make-Ahead
- Refrigerate: Up to 2 days. Re-crisp on a wire rack over a baking sheet at 425°F for 8–10 minutes.
- Freeze (parbake method): Bake 15 minutes until just set, cool, then freeze in a single layer. Bake from frozen at 450°F for 15–20 minutes; toss with Parmesan mixture after baking.
- Make-ahead prep: Cut fries and hold in cold water up to 12 hours; drain and dry very well before seasoning.
Why This Recipe Works
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