Baked Garlic Parmesan French Fries

Ingredients

• 3baking potatoes, cleaned and sliced into strips
• 52.5 ml (3½ tablespoons)extra virgin olive oil
• 30 ml (2 tablespoons)garlic powder
• 1 teaspoonsea salt
• 45 ml (3 tablespoons)dried parsley
• 45 ml (3 tablespoons)Parmesan cheese

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Season the potatoes

   In a large bowl, combine the potato strips with ½ teaspoon of the salt, the garlic powder and olive oil. Mix gently to coat.

3. 3

   Bake the fries

   Spread the potatoes on a baking tray and bake for 35 minutes, turning them during cooking so they brown evenly.

4. 4

   Add the toppings

   Return the fries to the bowl. Add the Parmesan, parsley and remaining salt, then toss.

5. 5

   Bake once more

   Spread the fries on the same tray and bake for a further 8 to 12 minutes.

6. 6

   Transfer to a plate

   Take the fries out of the oven and move them to a serving plate.

7. 7

   Serve the fries

   Serve while warm.

What are French fries?

French fries are strips of potato cooked until tender inside and browned outside. Their name is associated with both France and Belgium, and the exact history is debated.

This version is oven-baked and finished with Parmesan, dried parsley and garlic powder. The two-stage bake gives the potatoes time to cook before the cheese and herbs go on.

Nutrition and macros by portion

The nutrition label shows one serving as written: 141 calories, 2g protein, 3g carbs, 13g fat.

The potato provides most of the carbohydrates, while the olive oil supplies most of the fat; Parmesan adds a little protein and fat. Pair a portion with a protein-rich main and vegetables for a more rounded plate.

Choosing and cutting the potatoes

Baking potatoes: their starchy texture suits fries and helps the centres become soft as the outsides cook.

Even strips: cut the potatoes to a similar thickness so they finish at roughly the same time. The method starts with cleaned potatoes, so no peeling is specified.

Coating them evenly

Oil and seasoning: toss the potato strips gently with the olive oil, garlic powder and half the salt before baking. A large bowl gives you room to coat them without breaking the strips.

Tray spacing: arrange the potatoes across the tray rather than piling them up. Turn them during the first bake to encourage even cooking.

Getting the texture right

First bake: cook for 35 minutes, turning the fries along the way. They should be cooked through before the Parmesan topping is added.

Final bake: return the tossed fries to the oven for 8 to 12 minutes. Check near the end, as the cheese and potato edges can brown at different rates.

When to add Parmesan

Finishing toss: add the Parmesan, dried parsley and remaining salt after the first bake. This keeps the toppings from spending the full cooking time in the oven.

Serving: bring the fries to the table soon after the final bake, while the potato is hot and the cheese is freshly melted.

What to serve with them

A simple salad or steamed green vegetables add freshness alongside the rich, savoury topping. These fries also work as a side for grilled vegetables, fish or a main dish of your choice.

For a dip, offer ketchup or a simple yoghurt-based sauce separately so everyone can choose how much to add.

Recipe notes & tips

• Cut the potato strips to a similar thickness for more even cooking.
• Turn the fries during the first 35-minute bake.
• Use the remaining salt only in the finishing toss.
• Check the fries during the final 8 to 12 minutes and take them out when browned to your liking.
• Serve soon after baking for the best texture.

Variations

• Fresh parsley: use chopped fresh parsley in place of dried parsley after baking.
• Extra garlic: add a little minced garlic to the finishing toss for a stronger flavour.
• More cheese: add extra Parmesan just before serving.
• Peppery finish: season with freshly ground black pepper along with the toppings.
• Herb mix: replace some of the dried parsley with dried oregano.

Common mistakes to avoid

• Uneven strips: cut the potatoes to a consistent thickness so they cook at a similar pace.
• Crowded tray: spread the strips out so they bake rather than steam; use another tray if needed.
• Skipping the turn: turn the fries during the first bake to help them cook evenly.
• Adding Parmesan too early: wait until after the first bake, as the method directs.
• Overbaking: check during the final 8 to 12 minutes and remove the fries once they are browned to your liking.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat on a baking tray in a hot oven until warmed through; the fries may be softer than when freshly baked.

Frequently asked questions