Baked Rosemary Parmesan Fries. A crisp golden-brown crust envelops the crispy fries. They are seasoned with fresh rosemary, Parmigiano-Reggiano cheese, black pepper, and chopped garlic which cover the light and fluffy interior. Served fresh from the oven, the steaming hot fries are lightly dusted with a blend of Parmesan cheese, black pepper, and chopped fresh parsley. My rosemary, Parmesan, and black pepper fries recipe take cheese fries to a whole new level.
Baked Rosemary Parmesan Fries Ingredients
- Russet Potatoes: High starch, low moisture, baking potatoes are the best. You need a potato that is light and fluffy when baked. The Russet potato is perfect for baked fries.
- Garlic and Olive Oil: Both for flavor and to help crisp the crust on these amazing baked fries. The olive oil and garlic pair perfectly with the parmesan cheese and fresh rosemary.
- Parmigiano-Reggiano: This cheese has an amazing flavor that compliments the potatoes, garlic, rosemary, and olive oil perfectly. Please, always use good quality cheese when making this recipe. Parmesan cheese in a can on the unrefrigerated shelf at the store is not good.
- Fresh Rosemary: Rosemary has tough spiky leaves similar to pine needles. Chop the leaves very fine. Chopping the rosemary crushes the leaves releasing the essential oils and makes them even more fragrant and delicious.
- Salt and Black Pepper: Potatoes love salt and salt loves potatoes. Top them with freshly cracked black pepper makes these baked fries irresistible.
- Cornstarch: Cornstarch or potato starch form an amazing, crispy, golden-brown crust to these potatoes. I could seriously eat the entire batch myself!
- Flat-Leaf Parsley: A garnish of fresh chopped parsley is a great finish to the fries.
Here’s my Baked Rosemary Parmesan Fries recipe:
Baked Rosemary Parmesan Fries
Baked Rosemary Parmesan Fries. A crisp golden-brown crust envelops the fries, highly seasoned with fresh rosemary and chopped garlic covering a light and fluffy interior. Served steaming hot, fresh from the oven, the fries are lightly dusted with a blend of parmesan cheese and chopped fresh parsley. My Baked Rosemary Parmesan Fries recipe takes cheese fries to a whole new level.
Servings 4
Calories 287kcal
Ingredients
- 3 Russet Potatoes Cut into 8 wedges
- 3 Cloves Garlic Crushed and chopped
- 1/4 Cup Olive Oil
- 1/4 Cup Fresh Rosemary Chopped
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 3 Tablespoons Cornstarch
Topping
- 2 Tablespoons Parmesan Cheese Ground
- 1 Tablespoon Flat-Leaf Parsley Chopped
- 1 Teaspoon Black Pepper
Instructions
- Preheat oven to 425F
- Wash and scrub potatoes well, cut into long wedges, 8 per potato
- Place potatoes into a large bowl, add olive oil and chopped garlic, toss to combine
- Combine the dry ingredients: salt, rosemary, 1 teaspoon of pepper and cornstarch to a separate bowl and mix well
- Add 1/3 of the dry ingredients to the potatoes and toss to combine, repeat adding dry ingredients two more times to ensure an equal distribution on the potatoes
- Lay the potatoes in a single layer on a lined baking sheet, (silicon baking sheets works great for this)
- Bake for 20 minutes, turn potatoes over, bake another 20-25 minutes,
- Depending on how evenly you wedges are cut, some thinner wedges will bake faster than others, remove then faster baking ones if needed and return undercooked ones to the oven.
- In a bowl, combine parmesan cheese, parsley and 1 teaspoon of black pepper
- When fries come out of the oven, place them in a serving dish, add cheese mixture, and give them a gentle toss
Nutrition
Calories: 287kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 1213mg | Potassium: 686mg | Fiber: 3g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg
I apologize in advance for any fights that break out over the last Rosemary Parmesan fry.
