Ingredients
2 large Russet potatoes (about 1½ lbs total), scrubbed
2 tbsp extra-virgin olive oil
2 tsp fresh minced garlic (or high-quality jarred)
¼ tsp garlic powder
3 tbsp freshly grated Parmesan cheese (not pre-shredded—it won’t melt as well!)
Kosher salt and freshly ground black pepper, to taste
Tip: Leave skins on for extra fiber and texture—or peel if you prefer classic fries.
Instructions
Prep & Preheat
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
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