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
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I like to boil or bake my potatoes whole and then slice and fry them….they just have a better taste…..so will try them this way too…..sure will cut down on the oven time…..as they are already done 🙂
OHHHH……how I love potatoes ! I’ve been known to take leftover mashed potatoes… add an egg yolk and some milk, stir til creamy like soup throw it in the microwave til hot… sprinkle on some cheese and TA-DA….I have a super fast potato soup or as I like to call it Breakfast on the run !
These wedges are just wonderful….
Thanks
Do not read if you are a food snob! Ha! When I bake potatoes, I often bake a couple extra. Nice to have a fully cooked potato for recipes on the fly. I can chop them and make home fries in the skillet and I would even make these oven fries, cutting the cook time. I make extra sour cream garlic mashed potatoes too. Keep the leftovers chilled. When you need a quick side, throw in some parmesan cheese, about a tablespoon of flour and mix them up. Form into golf ball size balls. Get the oil hot in a skillet and put a few in the pan. After a few minutes mash them down into patties. Once the patties. are getting brown, flip them over. Cook a few more minutes. Everyone will beg for more. Garnish with green onions, chopped bacon, sour cream, anything that you want, even salsa! I also fry extra bacon and hide it in the fridge for quick additions or garnishes. Makes life easier and not so messy!
I like the way you think Wilda!!! Great ideas in my book!!
Can one use margarine instead of butter. Here butter is so expensive and we get 3 lbs of margarine for the price of 1 pound of butter.
Oven fried Parma potatoes are great, and are our go to potato now. But, the broiled Parma tomato done on the grille was the hit of my recent cook-out with friends, served on the side with Hamburgers and the Parma Potato’s. I sprinkled the tomatoes with a little parsley flakes to meet the “green” requirement. Thanks, I love the simplicity of your recipes.
~giggles~ I love how you meet that requirement Bill!! And thank you so much!! Glad you are enjoying the recipes!!
Hey Christy! These were really good. The only thing is I found them a bit salty. Not sure if it was because my butter was already salted or what, next time I’ll cut back on the salt. They were still really good. No complaints from the hubby or my little boy. 🙂
I love these. i found one little trick i use that makes them even better …soak the wedges or fries in cold tap water for 15 – 3o minutes then take them out of the water and dab them on a kitchen towel before dipping them in the butter. i had to cut my potatoes too early one day and let them soak to keep them from turning dark. wow big difference in flavor and texture.
Thanks for sharing Barbara!!!