Baked Garlic Parmesan Fries
Russet potatoes have high starch and low moisture, which crisp beautifully in a hot oven. Preheating the baking sheets jump-starts browning, while spacing prevents steam from softening edges. Seasoning the raw fries distributes fat and spices evenly so the surface dehydrates and crisps instead of steaming. Tossing with Parmesan, parsley, and fresh garlic while the fries are still sizzling lets the cheese melt slightly and cling, infusing every bite with savory richness and fresh aromatics.
Expert Tips
- For pub-style ridges, gently score grooves down each fry with a butter knife before baking.
- Use a wire rack set on the sheet to promote airflow if your oven runs moist.
- Swap 1 teaspoon paprika for chili powder if you want a little heat.
- Freshly grated Parmesan clings and melts better than pre-grated blends.
- Toss with a teaspoon of lemon zest at the end for brightness.
