It’s kind of amazing how serendipitous grocery sales are sometimes. This week I had a really strong craving for oven fries and then I get to the store and find russet potatoes on sale for $0.37/lb. As soon as I saw that sale sign, I knew I was gonna be having an oven fry PAR-TAY! Okay, maybe not a “par-tay”, but I did have a massive plate of Thick Cut Garlic Parmesan Oven Fries as my lunch and that felt really, really indulgent!
Although garlic Parmesan seems like a really basic flavor combo, that’s what I was feeling at the moment. My stomach has been a little sensitive lately, so I went with garlic powder as opposed to fresh garlic because it has a garlicky flavor without the “burn” of fresh garlic. But if you want super garlicky fries, feel free to mince 2-4 cloves and toss that with the fries. Parmesan is always great with oven fries not just for the flavor, but also because of the way it crisps up in the oven and adds extra texture.
You can take these basic garlic Parmesan oven fries in two other directions, too. Add some smoked paprika for a smoky garlic Parmesan, or a pinch of cayenne if you want things spicy. Or, if you want a little kick without the burn of cayenne pepper, try increasing the amount of freshly cracked pepper (cracked pepper + Parmesan = Mmmmm!).
P.S. I was home alone the day I made these, so I just did one potato and it made one (slightly huge) serving. It was a big potato, so it could have easily fed two, but…
Thick Cut Garlic Parmesan Oven Fries
- 1 large russet potato (about 1 pound) $0.37
- 1 Tbsp olive oil $0.12
- 1 tsp dried oregano $0.10
- ¼ tsp garlic powder $0.03
- ¼ tsp salt $0.02
- Freshly cracked pepper $0.05
- 1 Tbsp grated Parmesan $0.08
- Handful fresh parsley (optional) $0.10
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil.
- Wash the potato well, then cut into ½-inch thick strips and wedges. Spread the potatoes out over the prepared baking sheet. Drizzle the olive oil over top.
- Combine the oregano, garlic powder, salt, and freshly cracked pepper in a bowl, then sprinkle over the potatoes. Toss the potatoes on the baking sheet until they are coated in oil and spices. Sprinkle the grated Parmesan over top.
- Bake the potatoes in the fully preheated oven for 25-30 minutes, or until golden brown and slightly crisp on the edges. Rotate the pieces half way through the baking time. Top with chopped fresh parsley, then serve immediately.
Step by Step Photos
Preheat the oven to 400 degrees. Start with one large russet potato (about one pound) and wash it well. You can make more fries than I did, but you’ll want to use more baking sheets as needed to make sure they’re spread out well.
Cut the potato into 1/2 inch wedges and strips.
In a small bowl combine 1 tsp dried oregano, 1/4 tsp garlic powder, 1/4 tsp salt, and some freshly cracked pepper. If you want a super garlicky experience, mince 2-4 cloves of fresh garlic and use that in place of the garlic powder.
Line a baking sheet with either parchment or foil (just be careful with foil, they will brown faster). Spread the thick cut fries out over the baking sheet so that they’re in a single layer. Drizzle 1 Tbsp olive oil over top, then sprinkle the garlic her mixer over that. Toss the fries until they are coated in oil and spices. Finally, sprinkle 1 Tbsp grated parmesan on top.
Bake the Garlic Parmesan Oven Fries in the fully preheated oven for 25-30 minutes, or until they’re golden brown and slightly crispy on the edges. Half way through the baking time take the baking sheet out and move the fries around a bit, wiping up some of the garlic herb mixture and Parmesan up off of the baking sheet as you move them around. Again, if you use foil, the fries will likely brown a little faster, so start checking them around 20-25 minutes.
Finally, add a handful of chopped fresh parsley after baking, if desired.