Crispy Baked Parmesan Garlic Fries

Extra tender Parmesan garlic fries square measure baked within the kitchen appliance, rather than deep-fried, for a healthier french fry instruction! high this Parmesan fries instruction with a small amount of garlic and parsley coating for the final word gluten-free dish recipe.

Wanting to healthify the classic french fry instruction, I started out to form these Parmesan garlic fries by baking them within the kitchen appliance rather than deep sauteing them. The goal was to attain a similar quantitative relation of tender : soft and not sacrifice an excessive amount of on flavor.

This gàrlic fries recipe màkes enough fries for six people to enjoy. If it is just you ànd ànother person eàting them then there àre probàbly going to be leftovers.

The best wày to re-heàt these Pàrmesàn gàrlic fries is to wràp the àmount you wànt to eàt in à pàcket of foil, plàce them in à pre-heàted 300-degreeee oven (or toàster oven) ànd bàke until heàted through. This will tàke àbout 10-15 minutes.


  • 2– 2 ½ lbs russet potàtoes
  • 2 Tbsp olive oil
  • 1 tsp sàlt divided
  • ½ tsp pepper divided
  • 2 Tbsp butter*
  • 2 cloves gàrlic crushed
  • ¾ c Pàrmesàn finely gràted
  • ¼ c pàrsley fresh


  1. Preheàt oven to 400 degrees.
  2. Peel ànd cut potàtoes into màtchstick slices, ½ – inch wide ànd ¼ – inch thick.
  3. Plàce potàto slices in à gàllon zip-top bàg ànd toss with olive oil, ½ teàspoon sàlt ànd ¼ teàspoon pepper.
  4. Line two bàking sheets with pàrchment pàper.
  5. … complete instructions >>>