Of course! Baked Parmesan Potato Fries are a fantastic, healthier alternative to deep-fried fries. They come out incredibly crispy on the outside, tender on the inside, and packed with savory, cheesy flavor.
Here’s a detailed recipe that ensures maximum crispiness.
The Secret to Crispy Baked Fries
The key is removing moisture and giving them space. Soaking the potatoes and not crowding the pan are non-negotiable steps!
Crispy Baked Parmesan Potato Fries
Ingredients
· 2 large russet potatoes (about 1.5 lbs total)
· 2 tablespoons olive oil or avocado oil
· 1/2 cup grated Parmesan cheese (the kind from a canister works best for crispiness, but fresh-grated is also great)
· 1 teaspoon garlic powder
· 1 teaspoon paprika (optional, for color and flavor)
· 1/2 teaspoon onion powder
· 1/2 teaspoon salt (plus more for finishing)
· 1/4 teaspoon black pepper
· Optional for serving: Fresh parsley, chopped + extra Parmesan for sprinkling.
Instructions
Step 1: Prep the Potatoes (The Most Important Step!)
- Peel (Optional): You can peel the potatoes or leave the skins on for extra fiber and texture.
- Cut into Fries: Slice the potato in half lengthwise, then into planks, and finally into ¼ to ½-inch thick sticks. Try to make them as even as possible so they cook at the same rate.
- SOAK! Place the cut fries in a large bowl and cover with cold water. Let them soak for at least 30 minutes, or up to 2 hours. This pulls out the excess starch, which is the secret to a crispy exterior.
Step 2: Dry and Season
- Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven to preheat as well (a hot pan = crispy bottom).
- Drain the potatoes and rinse them well. Use a clean kitchen towel or paper towels to dry them THOROUGHLY. Any remaining water will steam them instead of roasting them.
- In a large, dry bowl, toss the dried potato sticks with the olive oil until evenly coated.
- In a separate small bowl, mix the grated Parmesan, garlic powder, paprika, onion powder, salt, and pepper.
- Sprinkle the Parmesan seasoning mixture over the oiled fries and toss again until every fry is evenly coated.
Step 3: Bake to Perfection
- Carefully remove the hot baking sheet from the oven. Add a tablespoon of oil and tilt the pan to coat, or for ultimate non-stick ease, line it with parchment paper.
- Spread the fries in a single layer on the hot baking sheet, making sure they aren’t touching or overlapping. Crowding will make them steam.
- Bake for 20 minutes. Flip the fries and bake for another 10-15 minutes, or until they are golden brown and crispy.
- For extra crispiness, you can turn on the broiler for the last 1-2 minutes, but watch them like a hawk to prevent burning!
Step 4: Serve
- Remove from the oven and immediately sprinkle with a little extra salt and some fresh chopped parsley if desired.
- Serve right away while they’re hot and crispy! They are perfect with ketchup, ranch dressing, or a sriracha mayo.
Pro-Tips for Guaranteed Success
· The Soak is Non-Negotiable: Don’t skip this step! It makes a world of difference in texture.
· Dry Thoroughly: The drier the fries are before adding oil, the crispier they will get.
· Use a Grated Parmesan: The fine, sandy texture of pre-grated Parmesan creates a delicious, crispy crust. Freshly grated Parmigiano-Reggiano will taste amazing but will melt more than crisp.
· Give Them Space: Use two baking sheets if you need to. Overcrowding is the enemy of crispiness.
· Don’t Be Afraid of High Heat: The high temperature is what roasts and crisps the exterior quickly.
Flavor Variations:
· Spicy Cajun: Replace the Parmesan and Italian seasonings with 2 teaspoons of Cajun seasoning.
· Garlic Herb: Toss the baked fries with minced fresh garlic and chopped herbs like rosemary or thyme right when they come out of the oven.
· Truffle Parmesan: Drizzle the finished fries with a little truffle oil along with the Parmesan.
Enjoy your delicious, crispy, and far healthier homemade fries