Parmesan Oven Fries
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With an irresistible garlic and parmesan cheese coating, these crunchy yet soft parmesan oven fries are perfect with just about anything.
These big old potato wedges are what I like to call parmesan oven fries. They have all the taste, texture, and deliciousness of fried fries, but without all the mess. Kids love ’em, teens love ’em, and adults come running (just ask my friend Jyl, who I shared this recipe with over the summer).
I don’t know many people who don’t love potatoes. They’re filling, fairly inexpensive, and I can come up with a hundred delicious ways to prepare them off the top of my head. My biggest problem is choosing just one (don’t worry, I’ve included more potato recipes and options below).
Today though, we’re choosing garlic parmesan fries, because they are so easy to make and delicious to boot. The potato wedges are coated in a seasoning that includes butter, parmesan cheese, salt and garlic powder. These flavors combine to make fries that are basically irresistible. Just try and stop at one… it’s impossible!
Follow my instructions and your potatoes will be perfectly baked too. Tender on the inside and crispy on the outside is the best texture in my books! Alright, who’s ready to make a batch of parmesan fries in the oven?
Recipe Ingredients
- Baking potatoes
- Salt
- Garlic powder
- Butter (or margarine)
- Parmesan cheese
How to Make Parmesan Oven Fries
Mix up your parmesan, garlic powder, and salt in a shallow dish.
Like this.
Cut each potato into 8 long wedges.
Then set up a station with melted butter in a dish, topping mixture in a dish, and your potatoes along with a baking sheet that you’re going to cook them on.
Dip each potato wedge in melted butter on all sides…
Then roll the cut sides in the parmesan garlic mixture.
That’s right, just cut sides. The side with the skin on it doesn’t need to be coated.
Place all of those on a parchment-lined baking sheet and bake at 375 for 30-40 minutes, or until they are tender and golden brown.
These incredibly flavored parmesan oven fries are perfect with just about anything, or on their own! When I photographed this recipe I had them with my meatloaf burgers.
Storage
If you do have any leftovers, you can store them in an airtight container in the fridge for up to 3 days and reheat them in the air fryer.
Recipe Notes
- For the parmesan, I use that powdered kind that you find near the spaghetti sauces that aren’t refrigerated. But you can definitely use freshly shredded parmesan if you like.
- For the salt, I’m using sea salt but you can use kosher salt or even regular table salt if you like, no worries.
- I recommend using russet or Yukon potatoes.
- Serve with a garnish of freshly chopped parsley or cilantro.
- If dairy-free, you can use a dairy-free butter alternative or substitute for olive oil or coconut oil.
- Adapt this oven fries recipe to make your own with different seasonings, such as:
- Just use cajun seasoning.
- Substitute the garlic powder for garlic herb seasoning.
- Use seasoning salt instead of regular sea salt.
- Add chili powder.
- Add 2 teaspoons of Italian seasoning to the existing ingredients.
- Just use ranch seasoning.
- Substitute the garlic powder for 3 cloves of minced garlic.
Recipe FAQs
What do you serve with baked garlic parmesan fries?
You can serve these oven fries with all kinds of main meals, like steak sandwiches, fried chicken, slow cooker sloppy joes, and French dip sandwiches.
Another option is to serve these parmesan fries as an appetizer with a delicious dipping sauce, like ketchup, our homemade tartar sauce, comeback sauce, chipotle ranch dressing, or Alabama white barbecue sauce.
Can I bake my parmesan fries in the air fryer?
Absolutely! You’ll need to do smaller batches, but bake your fries in a 390-degree air fryer for 10 minutes on one side and about 5 minutes on the other.
Here are more perfectly easy potato recipes:
Cheesy Garlic Mashed Potatoes With Mozzarella
Sweet Potato Skins With Candied Bacon and a Spicy Basil Cream Sauce
Ingredients
- 3 medium potatoes
- 4 tablespoons butter or margarine, melted 1/2 stick
- 1/3 cup grated parmesan cheese
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
Instructions
- Wash the potatoes and cut each one into 8 spears.3 medium potatoes
- In a shallow dish, combine the parmesan, garlic powder, and salt. Dip the sides of each potato wedge into the melted butter on all sides, then dip just the cut sides into the parmesan mixture.4 tablespoons butter or margarine, melted, 1/3 cup grated parmesan cheese, 3/4 teaspoon salt, 3/4 teaspoon garlic powder
- Arrange in a single layer, skin side down, on a baking sheet. Bake at 375 for 30-40 minutes, or until potatoes are tender and golden brown.
Nutrition
“Be soft. Do not let the world make you hard, do not let pain make you hate, and do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place.”
~Kurt Vonnegut
To read more inspirational and encouraging quotes or submit your own, please click here.
Ok, I tried these tonight…hubby says he hates parmesan cheese so I only used one potato…thank goodness…I gave him two wedges and I ate all the others, most before they got to the table. They were really wonderful. I kind of got messy so at the end I just dipped them in butter and then sprinkled both sides with the garlic powder, salt and cheese. Wish I had seen the zip lock bag idea earlier, but will use that next time…thanks Christy.
One of my favorite parts is at the end, once you got em all on the baking sheet and your fingertips are coated in the cheese mixture, then you get to lick your fingers! Yum!! I’m so glad y’all liked them and can’t thank you enough for coming back and letting me know!!
Putting these in the oven in about 15 minutes… Yum!
Haha I quess Christy
These are very yummy!! Have made this often, but using REAL Parmesan cheese is the best. The powdered in can is awful
I guess I just have awful taste in food, but I can live with that 🙂
Then I have awful taste as well. When using Parmesan as a breading, I always use the powdered stuff. It is hard to grate Parmesan in a block fine enough for this. However, my secret sin is sometimes to go to our local Italian deli and buy a small cup container of his grated Romano cheese to use in recipes like that. Now, let’s see, when can I afford to do that? Hmmm, no. Guess I will use the powdered stuff. That’s not taste in food, that is lack of money.
Funny post again Christy! My hubs would love double potato; he has to be on a vitamin k routine due to being on warafin………..where you have to keep a balance on the green vegs as much as you can (unless your med is set up to have almost none which i did not want for us). So my job daily is getting that balance…. and since i have home testing INR equipment i have gotten it down pat. Sometimes google the interactions you can get in thinning your blood when on the meds, things like cranberry & other fruit. so if he has a little more green i can put him back in range with some of those. Food is so powerful. The drug co. probably do not like it when we use food for keeping healthy!
In Hawaii they have a tradition too of double carbs on their lunch plate, i think it is a potato salad plus a macaroni salad. Yummy as double taters!
I do red potatoes with Parmesan cheese. Wash potatoes well cut in half. Place Parmesan cheese in the bottom of a pan coated with vegetable spray; then place cut potato side down on cheese and bake until potatoes are done. My grand-kids love these. Going to try this recipe from Christy soon. Believe they will love them also.
I love the Kurt Vonnegut quote. His book, Slaughterhouse Five, is a classic in the science fiction genre. Thanks!