Description
Delicious and crunchy fries tossed in garlic butter and Parmesan, perfect for snacks or sides.
Ingredients
Scale
- 2 lbs (900g) Russet or Yukon Gold potatoes
- 3 tbsp high-heat oil (avocado, canola, or vegetable)
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- ½ cup (50g) finely grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
Instructions
- Start by scrubbing the potatoes clean under running water.
- Cut the potatoes into uniform ¼-inch sticks.
- Soak the cut potatoes in a large bowl of cold water with a pinch of salt for 30 minutes.
- Drain the soaked potatoes, rinse them under cold water, and dry them completely with a kitchen towel.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the dried potatoes with the oil, salt, and pepper in a large bowl until they are coated.
- Spread the fries on the baking sheet in a single layer.
- Bake the fries for 15 minutes, then carefully flip them over and bake for another 15-20 minutes.
- While the fries are baking, melt the butter in a saucepan over medium heat and add the minced garlic, cooking for about 60 seconds.
- Once the fries are done, transfer them to a large bowl and pour the garlic butter over them.
- Sprinkle the grated Parmesan and chopped parsley over the fries, tossing gently to coat.
- Serve immediately while they’re still hot and crispy!
Notes
Serve with creamy dipping sauces like aioli or ranch. Leftovers can be stored in an airtight container for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: fries, garlic, parmesan, snack, vegetarian, easy recipe