Ever tried fries that make your heart skip a beat? These crispy baked garlic parmesan fries are just that – a symphony of crunch and flavor that strikes all the right chords. Imagine a cozy evening, perhaps with a bit of that favorite show you’ve been binging, and a batch of these golden delights in hand.
Steps
- Combine olive oil and crushed garlic in a small bowl. Preheat the oven to 425°F and lightly coat a baking sheet with cooking spray.
- Slice the washed and dried potato lengthwise into 1/4-inch thick slices. Cut each slice into 1/4-inch thick strips.
- Arrange the potato strips on the prepared baking sheet. Toss them with the garlic oil mixture and season with kosher salt and black pepper.
- Ensure the potato strips are in a single layer on the baking sheet. Bake them in the oven, turning them once, for about 10 minutes on each side until they are tender and golden brown.
- Once baked, remove the fries from the oven and top them with freshly grated Parmesan cheese and minced parsley. Serve immediately while hot.
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic, finely crushed
- Canola cooking spray
- 1 medium potato (6 oz), either russet or Yukon gold, washed and dried
- Kosher salt, to taste
- Black pepper, to taste
- 2 teaspoons freshly grated Parmesan cheese, preferably Reggiano
- Fresh parsley, finely minced
Nutritional Values
Calories: 192 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 6 g | Cholesterol: 3 mg | Sodium: 69 mg | Fiber: 3 g | Sugar: 1 g
FAQ
- Can I use a different type of potato for this recipe?
- Yes, you can use russet or Yukon Gold potatoes for this recipe. Both types work well, but feel free to experiment with other varieties if you prefer.
- How can I ensure that the fries turn out crispy?
- To achieve crispy fries, make sure they are laid out in a single layer on the baking sheet without overlapping. Avoid crowding the pan, as this allows them to cook evenly and become crispy.
- Can I adjust the thickness of the fries?
- Absolutely, but keep in mind that if you cut the fries thicker than the suggested 1/4-inch strips, you will need to adjust the cooking time accordingly to ensure they are cooked through.
- Is there a way to make these fries without using a mandolin?
- Yes, if you don’t have a mandolin, you can use a sharp knife to cut the potato into thin slices and then into strips. Just try to keep the thickness consistent for even cooking.
- Are these fries suitable for a gluten-free diet?
- Yes, these fries are naturally gluten-free, making them a great option for those following a gluten-free diet.
Tips
- Cut Potatoes Evenly: Use a mandolin to slice the potatoes into 1/4-inch thick slices before cutting them into strips. This ensures even cooking and helps achieve the desired crispness.
- Avoid Overcrowding: Spread the potato strips in a single layer on the baking sheet to prevent overcrowding. This allows for better air circulation and ensures the fries become crispy.
- Check Cooking Time: Adjust the baking time if your potato strips are thicker than 1/4 inch. Thicker cuts will require more time to cook through and achieve the right texture.
- Serve Hot: For the best flavor and texture, serve the fries immediately after baking. This ensures they retain their crispness and the cheese and parsley are at their freshest.
Equipment
- Mandoline slicer
- Paderno spiral slicer (optional alternative)
