Heat your oven to 450°F (230°C). Line a large baking sheet with aluminum foil (or parchment for easier cleanup) and lightly grease it with a touch of olive oil.
Cut the Potatoes
Slice each potato in half lengthwise, then cut into ¼-inch thick sticks—like classic French fries. Try to keep them uniform so they cook evenly.
Season & Toss
In a large bowl, toss the potato strips with olive oil, minced garlic, salt, and pepper until every fry is lightly coated. Spread them in a single layer on the prepared baking sheet—no overlapping! (Crowding = steamed, soggy fries.)
Bake to Crispy Perfection
Roast for 30–40 minutes, flipping halfway through, until deeply golden, crisp at the edges, and tender in the center. For extra crunch, turn on the broiler for the last 2–3 minutes—but watch closely!
Finish with Flavor
As soon as the fries come out of the oven, sprinkle evenly with garlic powder and grated Parmesan cheese. The residual heat will melt the cheese slightly, creating a savory, umami crust.
Serve Immediately
Enjoy hot—straight from the pan! These fries are best eaten fresh, while the edges are still crisp and the cheese is warm.
Serving Suggestions
Pair with burgers, meatloaf, or grilled salmon
Dip in garlic aioli, ranch, or marinara sauce
Top with chopped parsley or red pepper flakes for color and heat
Serve alongside a simple green salad for a balanced meal
Frequently Asked Questions
Can I use sweet potatoes?
Yes! But reduce bake time by 5–10 minutes—they soften faster.
Why aren’t my fries crispy?
Make sure your oven is fully preheated, and don’t overcrowd the pan. A wire rack on the baking sheet also boosts airflow for extra crunch.
Can I make these ahead?
Best served fresh—but you can par-bake (20 minutes), cool, then finish baking when ready.
Is Parmesan vegetarian?
Traditional Parmesan uses animal rennet. For a vegetarian version, look for “vegetarian Parmesan” or use Pecorino Romano labeled vegetarian.
Allergy Information
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