Oven-Baked Garlic Parmesan Fries

You want french fries.  You know you do.  But it’s the first week of January, and you’re trying to be really good with what you eat.  So, you turn down any fast food offerings that whisper sweet nothings to your tastebuds and tie a chastity ring around your lips.  Goodness gracious, whatever are you making such a fuss for?  Eating right doesn’t mean you have to eat like a rabbit.  These simple Oven Baked Garlic Parmesan Fries prove that statement as truer than Johnny Weir wearing sequins.  It’s straight up reality, and you’re going to have to get used to it.

So unbuckle that food-chastity belt, cinch it tighter around your waist and prepare to indulge in these surprisingly good-for-you fries.  With a panko and parmesan crusted exterior filled with the savory goodness of garlic and a soft baked interior, you may just discover that you like diet season very, very much.

Baked Panko Parmesan Garlic Fries

  • 3 russet potatoes
  • 2-3 tablespoons light olive oil
  • 1/4 cup panko bread crumbs
  • 1/4 cup parmesan, freshly grated
  • garlic salt
  • fresh ground pepper
  • chopped italian parsley (for garnish)

Clean the potatoes.  Roughly peel strips of the skin from each potato, leaving a few strips of the skin intact.  Using a crimped knife (or a regular will work just brilliantly, as well), slice the potatoes into 1/4″ pieces.

Place all of the sliced potatoes in a large bowl.  Drizzle the olive oil over the potatoes, then stir to evenly coat.  Add the panko, parmesan, garlic salt, and pepper. Stir again, making sure each of the potato slices has a kiss of oil, panko, and parmesan.  Spread the potatoes onto a large parchment covered baking sheet.  Bake in an oven preheated to 450 degrees for 18-25 minutes, or until the cheese and panko is golden brown and your desired crispiness is achieved.

Sprinkle with a pinch of fresh parmesan and chopped parsely.  Serve immediately alongside your favorite burgers, steak, or barbecued chicken.  Enjoy the indulgence!


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Article Posted 7 years Ago

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