These crispy baked parmesan french fries are irresistibly golden on the outside and perfectly fluffy on the inside. Coated in seasoning, baked until crisp and finished with parmesan, they make the perfect side dish for any meal.
Top Tips for my Crispy Parmesan French Fries (Oven Baked Fries)
• Use large potatoes such as Maris Piper so you get authentic long french fries with a fluffy interior.
• Soak the chopped fries in ice cold water for at least 30 minutes to remove excess starch and help them crisp.
• Dry the fries thoroughly with a tea towel after soaking to prevent soggy fries.
• Lay the fries in a single layer on the tray so they roast rather than steam.
• Flip the fries halfway through baking so they crisp evenly on all sides.
• Increase the oven temperature at the end for extra crispiness.
• Toss with parmesan while hot so it melts slightly and coats the fries well.
Ingredients
Fries
- 4 large Maris Piper potatoes (or similar floury potatoes)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- Salt to taste
- Black pepper to taste
Parmesan Coating
- 40–50 g parmesan, finely grated
- 30g butter melted
Instructions
- Begin by washing the potatoes thoroughly and keep the skin on.
- Transfer to a chopping board and cut the potatoes lengthways. Stack each slice with the cut side facing down and slice into 1/4 inch thick fries.
- Place the chopped fries into a bowl of ice cold water and soak for a minimum of 30 minutes.
- Once soaked, remove and thoroughly pat dry with a tea towel until completely dry.
- Place the fries into a large bowl and add olive oil, garlic powder, paprika, dried oregano, salt and pepper. Mix well so all fries are evenly coated.
- Lay the fries evenly on an oven tray lined with parchment paper in a single layer.
- Bake for 30 minutes at 180°C or until golden, flipping halfway through so they crisp evenly.
- Turn the temperature up to 250°C for the final 10 minutes for extra crispiness.
- Remove from the oven and immediately toss with the butter and grated parmesan while hot. Serve warm.
What to serve with these crispy parmesan fries
These baked parmesan fries pair perfectly with a variety of dishes and make an easy upgrade to any meal. I especially love serving them with:
• Chicken shawarma wraps
• Korean fried chicken burgers
• Toum (Garlic sauce)
Crispy Parmesan Fries
Ingredients
Fries
- 4 large Maris Piper potatoes or similar floury potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- Salt to taste
- Black pepper to taste
Parmesan Coating
- 40 –50 g parmesan finely grated
- 30 g butter melted
Instructions
- Begin by washing the potatoes thoroughly and keep the skin on.
- Transfer to a chopping board and cut the potatoes lengthways. Stack each slice with the cut side facing down and slice into 1/4 inch thick fries.
- Place the chopped fries into a bowl of ice cold water and soak for a minimum of 30 minutes.
- Once soaked, remove and thoroughly pat dry with a tea towel until completely dry.
- Place the fries into a large bowl and add olive oil, garlic powder, paprika, dried oregano, salt and pepper. Mix well so all fries are evenly coated.
- Lay the fries evenly on an oven tray lined with parchment paper in a single layer.
- Bake for 30 minutes at 180°C or until golden, flipping halfway through so they crisp evenly.
- Turn the temperature up to 250°C for the final 10 minutes for extra crispiness.
- Remove from the oven and immediately toss with the butter and grated parmesan while hot. Serve warm.
Notes
• Soak the chopped fries in ice cold water for at least 30 minutes to remove excess starch and help them crisp.
• Dry the fries thoroughly with a tea towel after soaking to prevent soggy fries.
• Lay the fries in a single layer on the tray so they roast rather than steam.
• Flip the fries halfway through baking so they crisp evenly on all sides.
• Increase the oven temperature at the end for extra crispiness.
• Toss with parmesan while hot so it melts slightly and coats the fries well.
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