Garlic Parmesan Fries
Amazingly crisp, oven-baked fries coated with freshly grated Parmesan and a generous dose of garlic goodness!
I first want to start off by thanking you all for the get well wishes for Butters. His fever has gone down completely and his temperature has normalized. The doc still couldn’t figure out what was wrong with him but we’re all so relieved that he’s fully recuperated and that he’s back to being the adorable pup that chews, bites, and nips everything in sight. Still, we love him to death.
Now I actually made these while Butters was in the hospital. I was in tears and worried sick for him, but I had to keep myself busy before I came up with every kind of scenario of what could possibly go wrong. That’s how these fries come into the picture.
I found myself with a bag of russet potatoes in my pantry, just waiting to be used up. And since potatoes are my all-time favorite kind of comfort food, I knew that I just needed a plate of fries to calm my nerves. But I didn’t want just any kind of fries – I needed thick, meaty potato wedges doused in Parmesan and garlic. Lots and lots of garlic. And Parmesan.
I was also in no mood for any kind of deep-frying to take place so I tossed these babies in olive oil before popping them into the oven to get them nice and crisp. After 20-25 minutes, these potato wedges are wonderfully golden brown – crisp on the outside and melt-in-your-mouth tender on the inside. Now believe me when I tell you that you’ll want to finish the entire plate of fries. And no, I won’t judge you if you do because I had absolutely no shame eating every last one of these.
Garlic Parmesan Fries
Ingredients
- 3 russet potatoes, cut into
- 8 long wedges
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 ½ teaspoons dried thyme
- ½ cup grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped parsley leaves, for garnish
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, or until golden brown and crisp, tossing occasionally.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Delicious! My husband loved these!
Awesome Amy, thanks for sharing!
Made these and they were so addicting and delicious! Can these be made with red potatoes as well?
Yes, absolutely.
Yum! Great garlic & parmesan taste & they crisp right up in the oven. I find myself using your site as my 1st stop for recipes because they’re easy, practical, & tasty. Keep up the good work!
Your recipes are great and easy!.I made the “Quinoa Fruit Salad” and was delicious, today i´m gonna try this one 🙂
Hi, all of your dishes looks so delish and easy which is so good for me 🙂
? for you, my son is getting married at our house on 4th of July so its going to be hectic. But these wedges and the zucchini chips look great. Can they be baked at the same time? I have a ton of people coming. Military/4th of July wedding so its going to be crazy/fun day. But Im a little stressed while looking for easy finger foods.
Thank you 🙂
I completely understand the stress of being the host! As for baking these two items together – unfortunately, the zucchini parmesan crisps are best deep-fried rather than baked so I do not recommend baking them in the oven with the fries.
These fries looks absolutely smashing…Love the combination you have used – garlic, potatoes and parmesan…
I stumbled upon this rexuoe today and paired it with homemade chicken nuggets… Rave reviews from the whole fam!
I just made these for my husband and myself. We loved them! So, so good!!! Nice recipe 🙂
I don’t want to make this more complicated than it needs to be, but I’ve read that soaking the potatoes in cold water before you bake them will make them brown up better. I assume that’s because you’re removing some of the starch from the outside. Plus, some suggest pre-heating the pan before you place the potatoes on it to help keep it from sticking and to help brown. Any problem with doing this?
I’ve never tried either so I cannot say if there are any issues – it just makes the recipe a lot more difficult than needed!
Pingback: Weekend To-Do | Honestly Jamie
These look amazing! I can’t believe they’re baked, they look so crispy!
I’m glad that sweet Butters is feeling better!
Pingback: randoM | soya & chocolat
these look incredible. Will definitely have to try. Love your blog!
WOW. Everything you make is too gorgeous to eat! Nom nom.
The Cheap Chef
If you don’t have any fresh garlic on hand can you use garlic salt & if so, how much would I use? These look delicious and I really want to make them tonight.
I recommend starting with 1/2-1 teaspoon and adding more to taste, but using fresh garlic would yield optimal results.
I was a little skeptical about the addition of thyme but forged ahead and followed the recipe anyway. Damn delicious! Ate the entire platter myself! I added more salt when I turned them over and then cooked twice as long as suggested- next time I will slice wedges thinner. The result was a lot of delicious brown bits of cheese and garlic over perfectly browned potato wedges. I didn’t take the time to make a dipping sauce but somehow blue cheese sounds perfect with these or regular chili sauce with a splash of horseradish? Thank you Chung-Ah!
That chili sauce with horseradish sounds to die for – definitely need to try that myself!
Cheers to a better Butters…and these amazing fries!
Oh my GOSH woman these look and sound amazing!!!! I’m glad Butters is feeling better!! It’s always scary to have a sick pet :((
I made them yesterday and OMG, they are so delicious!!! We both loved them very much and I will make them again and again and again. Thank you for sharing this great recipe.
I’m glad to hear that little Butters is feeling better.
These look SO good!