Ingredients

  • 4 large russet potatoes, washed and cut into thin, even fries
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves fresh garlic, finely minced
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • ½ cup freshly grated Parmesan cheese (not pre-shredded for best flavor)
  • 1 teaspoon Italian seasoning (optional but recommended)
  • ½ teaspoon paprika (adds mild warmth and color)
  • 1 tablespoon fresh parsley, finely chopped (for garnish)
  • Optional: a pinch of red chili flakes for gentle heat

Directions

Step 1: Selecting and Preparing the Potatoes

Begin by selecting firm, fresh russet potatoes free from bruises or green spots. Russet potatoes are ideal due to their high starch content, which promotes a crisp exterior and soft interior when baked. Wash each potato thoroughly under cold running water to remove surface dirt. Peeling is optional; leaving the skin on enhances texture, nutritional value, and visual appeal.

Using a sharp chef’s knife, cut the potatoes lengthwise into uniform sticks approximately ¼ inch thick. Consistent sizing is essential to ensure even cooking and prevent some fries from overcooking while others remain underdone.

Step 2: Soaking to Remove Excess Starch

Place the cut fries into a large bowl filled with cold water. Allow them to soak for at least 30 minutes. This step removes excess surface starch, which is a key factor in achieving crispy baked fries rather than soft or gummy ones.

For optimal results, you may extend soaking time up to 1 hour, especially if thicker fries are used. Once soaking is complete, drain the water thoroughly.

Step 3: Drying the Potatoes Completely

After draining, spread the potatoes on a clean kitchen towel or several layers of paper towels. Pat them dry meticulously. Moisture left on the surface of the potatoes will create steam during baking, which inhibits browning and crispness.

This step is critical and should not be rushed, particularly in professional or restaurant-style preparation.

Step 4: Preheating the Oven

Preheat the oven to 425°F (220°C). High heat is essential for roasting the fries rather than baking them slowly. This temperature allows the exterior to crisp while the interior cooks evenly.

Position the oven rack in the upper-middle section of the oven for optimal airflow and heat distribution.

Step 5: Preparing the Baking Sheet

Line a large baking sheet with parchment paper or lightly grease it with olive oil. Parchment prevents sticking and promotes even browning. If preparing a larger batch, use multiple baking sheets rather than overcrowding a single tray.

Overcrowding causes fries to steam instead of roast, compromising texture.

Step 6: Seasoning the Fries

Transfer the completely dry potato sticks to a large mixing bowl. Add olive oil and toss thoroughly to ensure each fry is lightly and evenly coated. Proper oil distribution is essential for even browning.

Next, add minced garlic, salt, black pepper, paprika, and Italian seasoning. Toss again until the seasonings are evenly dispersed. The garlic should adhere to the fries without clumping to prevent burning during baking.

Step 7: Arranging the Fries for Baking

Spread the seasoned fries onto the prepared baking sheet in a single layer. Ensure that each fry has space around it. Fries should not overlap or stack.

Spacing allows hot air to circulate around each fry, ensuring even cooking and crisp edges.

Step 8: Initial Baking Phase

Place the baking sheet in the preheated oven and bake for 20 minutes. During this time, the fries will begin to soften internally and develop color on the underside.

Avoid opening the oven door frequently, as this releases heat and disrupts the cooking process.

Step 9: Flipping for Even Browning

After 20 minutes, carefully remove the baking sheet from the oven. Using a spatula or tongs, flip each fry to expose the opposite side to direct heat.

This step ensures uniform browning and prevents burning on one side while the other remains pale.

Step 10: Final Baking Phase

Return the fries to the oven and continue baking for an additional 15–20 minutes, or until they are golden brown and crisp on the edges. Cooking time may vary slightly depending on fry thickness and oven performance.

Monitor closely during the final minutes to avoid over-browning.

Step 11: Adding the Parmesan Cheese

Once the fries are fully cooked and crisp, remove them from the oven. Immediately sprinkle freshly grated Parmesan cheese evenly over the hot fries.

The residual heat allows the cheese to melt slightly and adhere without burning, creating a rich, savory coating.

Step 12: Final Garnish and Finishing Touches

Sprinkle freshly chopped parsley over the fries for color, freshness, and mild herbal contrast. If desired, add a light pinch of red chili flakes for subtle heat.

Taste and adjust seasoning if necessary before serving.

Step 13: Serving

Serve the fries immediately while hot to maintain maximum crispness. Transfer to a serving platter or parchment-lined basket for a professional presentation.

These fries are best enjoyed fresh from the oven.