85% would make this again

Garlic and Parmesan Fries

Q: What potatoes are best for garlic and Parmesan fries?

Russet or other high-starch potatoes work best because they crisp up nicely on the outside and stay fluffy inside. Although Yukon Golds also give a creamy texture if you prefer a slightly richer bite. Consistent size when you cut them helps them cook evenly.

Q: Do I need to soak the potatoes before cooking?

Yes you do, soaking your cut potatoes in cold water for at least 20 to 30 minutes removes excess starch and makes the fries crispier once cooked, whether you bake, air fry or fry them.

Q: Should I use fresh garlic or garlic powder?

Freshly minced garlic gives the best flavour and aroma because garlic powder can lack depth or even burn in high heat so using fresh gets you that rich garlicky taste in every bite.

Q: Can I use frozen fries instead of cutting my own?

You sure can if you want a quicker version you can cook frozen fries and then toss them with garlic and Parmesan once hot but fresh-cut potatoes usually give a crispier, more restaurant-style result.

Q: How do I make sure the Parmesan sticks to the fries?

Sprinkle the grated Parmesan over the fries while they are still hot straight out of the oven or air fryer so the heat helps the cheese melt and cling to the fries. You can also toss with a little melted butter or oil first to help the cheese adhere.

Q: What are good dipping sauces for garlic and Parmesan fries?

Ketchup, garlic aioli, ranch, spicy mayo or even a simple herb dip all pair wonderfully with the savoury garlic and cheese flavours and many people like to have more than one dipping option on the table.

Q: Can I reheat garlic and Parmesan fries without losing crispiness?

Yep, reheat leftover fries in the oven or air fryer at moderate heat (about 180–200°C / 350–400°F) to crisp them up again. Avoid using the microwave because it tends to make them soft.

Vish G

December 28, 2025

When cravings hit these Garlic and Parmesan Fries are the kind of snack that’s great for game nights, burgers or anytime French fries sound like a good idea.. Crispy on the outside fluffy inside and covered in cheesy garlicky goodness. You might want to make extra because sharing is not guaranteed.

PREP TIME

15 MIN

COOK TIME

30 MIN

SERVINGS

Ingredients

900 g potatoes, russet or Yukon Gold
3 tablespoons olive oil
3 cloves garlic, finely minced
¾ cup freshly grated Parmesan cheese (70 g)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, finely chopped
Optional pinch of chilli flakes or squeeze of lemon juice

Instructions

Wash the potatoes and cut them into evenly sized fries about the thickness of your finger.
Place the fries in a bowl of cold water and soak for at least 30 minutes, then drain and pat completely dry with a clean towel.
Preheat the oven to 220°C or 425°F and line a large baking tray with baking paper.
Toss the dry fries with olive oil, salt and pepper until evenly coated.
Spread the fries out in a single layer, leaving space between them so they crisp instead of steam.
Bake for 20 minutes then flip the fries and bake for another 10 to 15 minutes until golden and crispy.
While the fries are baking, mix the minced garlic with the Parmesan cheese and parsley in a small bowl.
Remove the hot fries from the oven and immediately toss them with the garlic and Parmesan mixture so it melts and sticks to the fries.
Taste and adjust seasoning if needed then finish with chilli flakes or a squeeze of lemon if using.
Serve straight away while hot and crispy.