Garlic Parmesan Russet Fries
Russet potato fries soaked, baked until crisp, then tossed in garlic butter, grated Parmesan, and parsley.
Equipment
- Two baking sheets
- Parchment paper
- Large mixing bowl
- Small saucepan
Ingredients
Main Ingredients
- 4 large russet potatoes cut into 1/2 inch sticks
- 4 tbsp vegetable oil
- 1 tsp salt
- 1 tbsp unsalted butter
- 3 cloves garlic minced
- ¾ cup grated Parmesan cheese finely grated
- 1 tbsp chopped fresh parsley
Instructions
Cooking
- Soak. Cut the potatoes into sticks and soak in cold water for 30 minutes.
- Dry. Drain and dry the fries completely, then toss with the oil and salt.
- Bake. Bake at 425 degrees F for 30 to 35 minutes, flipping halfway, until golden.
- Garlic butter. Cook the garlic in the melted butter for 30 seconds.
- Toss. Toss the hot fries with the garlic butter, Parmesan, and parsley.
Notes
Substitutions: Sweet potatoes work but brown faster, so check them at 20 minutes.
Tips: Dry the fries well and give them space on the pans so the edges crisp.
Storage: Refrigerate leftovers for up to 3 days and reheat at 400 degrees F until crisp.
Nutrition is calculated for 1 of 4 servings and is an estimate.