Parmesan Oven Fries
These recipes for Parmesan Oven Fries take simple oven-baked potato wedges and turns them into something special. These fries are crispy on the outside, fluffy on the inside and just about the perfect side to any main dish you’re making.
Packed with the rich flavors of Parmesan, rosemary, and a hint of garlic, these fries are anything but ordinary. The combination of olive oil, butter, and seasonings creates a golden, crunchy texture that pairs well with just about anything. Layer on fresh shredded Parmesan for added flavor and you’ll never go back to boring homemade fries!
When to Make It
These oven fries are perfect when you need a side dish that’s a little more exciting than plain roasted potatoes. They work well for casual weeknight dinners but are just as great for a holiday spread. Serve them alongside grilled meats, roasted vegetables, or even as a snack with a dipping sauce like garlic aioli or spicy ketchup.
What You Need For These Fries
99% of everything you need for this recipe are things you’re bound to have on hand. You do need a chunk of Parmesan and some rosemary but you can used dried OR leave it out all together if you don’t have either version of rosemary.
- white potatoes
- Parmesan cheese
- sprig of fresh rosemary or use dried
- olive oil
- butter
- brown sugar
- garlic powder
- onion powder
- garlic salt
- seasoned salt
- seasoned pepper
How to Make Substitutions
If you don’t have white potatoes, russets or Yukon Golds will work just as well. We kind of DIG Yukon Gold for homemade fries, they’re just so good!
Swap out the Parmesan for Pecorino Romano if you prefer a sharper cheese. If fresh rosemary isn’t available, dried rosemary can be used—just reduce the amount since it’s more concentrated. And if you don’t have either kind of rosemary either leave it off OR use Italian seasoning herb mix.
For a slightly different flavor, try adding smoked paprika or chili flakes for a bit of heat. A pinch of cayenne is a nice spicy touch too.
How to Store Leftovers
Leftover fries can be stored in an airtight container in the fridge for up to 3 days. They are great to send in lunches as part of a plan to eat all the food you make.
To reheat, spread them on a baking sheet and warm them in a 375°F oven for about 10 minutes or until crispy again. The microwave is fine, but they won’t be crunchy. The air fryer gives primo results; it reheats, AND things stay crunchy, and best of all you’re not heating up the oven.
Parmesan Rosemary Oven Fries
Ingredients
- 3 lbs white potatoes peeled and quartered
- 1 wedge Parmesan cheese finely grated
- 1 pack fresh rosemary, leaves pulled off stems and lightly chopped reserve 3-4 whole stems for garnish
- 2 tbsp olive oil
- 2 tbsp butter melted
- 2 tbsp brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp garlic salt
- Seasoned salt to taste
- Seasoned pepper to taste
Instructions
- Preheat the oven to 350°F (175°C)
- Line a baking sheet with parchment paper and set it aside
- Prepare the potatoes by peeling, rinsing, and cutting them into large quarters
- Arrange on the baking sheet in a single layer
- Drizzle the potato wedges with melted butter, ensuring they are evenly coated
- Sprinkle garlic salt evenly over the potatoes
- Season the potatoes with garlic powder, onion powder, brown sugar, chopped rosemary, seasoned salt, and seasoned pepper for a flavorful coating
- Generously grate fresh Parmesan cheese over the potatoes until well coated
- Bake for 30 minutes, or until the potatoes are golden brown and crispy around the edges
- Remove from the oven and transfer to a serving dish
- Garnish with additional Parmesan cheese and fresh rosemary sprigs if desired
- Serve hot and enjoy!
Notes
Nutrition
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