There’s just something magical about the smell of butter, garlic, and crispy potatoes wafting through your kitchen on a Friday night.
And if you’re anything like me, the end of the workweek deserves a delicious reward — and that reward is always fries.
But not just any fries. We’re talking thick-cut, golden, garlicky, cheesy, oven-baked fries that taste like your favorite gastropub, only way healthier (and cheaper).
These Garlic Parmesan Fries are one of my go-to weekend indulgences. They’re simple to make, packed with flavor, and versatile enough to serve as a side, a shareable snack, or if you’re living your best life, a meal all on their own.
Oven-Baked Garlic Parmesan Fries
Equipment
- Sharp knife or mandoline (for cutting fries)
- Large mixing bowl (for soaking)
- Clean towel or paper towels (for drying)
- Baking sheet
- Parchment paper or foil (for easy cleanup)
- Small saucepan (for garlic butter)
- Spatula or tongs (for flipping fries)
- Grater (for Parmesan)
Ingredients
For the Fries
- 1 large russet potato (or 2 medium), peeled or skin-on
- ½ tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of sea salt (for finishing)
For the Garlic Parmesan Sauce
- 1 tbsp unsalted butter
- 1 tsp minced garlic (fresh or jarred)
- ⅓ cup freshly grated Parmesan cheese
- 1 tbsp chopped fresh parsley (optional but highly recommended)
Instructions
- Prep the PotatoesWash and peel potatoes (or leave the skin on for extra texture).Slice into thick fries, about ¼ to ½ inch thick, trying to keep sizes consistent for even cooking.
- Soak for CrispinessPlace cut potatoes in a bowl of cold water.Soak for 30 minutes to remove excess starch (this is key for crispiness).
- Dry and SeasonDrain and dry the fries thoroughly using a clean towel or paper towels.Toss the dry fries in a bowl with olive oil, salt, and pepper until evenly coated.
- Bake to PerfectionPreheat your oven to 400°F (200°C).Line a baking sheet with parchment paper or foil.Spread fries in a single layer — no overlapping.Bake for 30 minutes, flipping halfway through for even browning.
- Make the Garlic Butter SauceIn a small saucepan, melt butter over medium heat.Add minced garlic and cook for 1 minute, just until fragrant — don’t brown it!Remove from heat.
- Finish the FriesTransfer hot fries to a clean bowl.Drizzle with garlic butter.Sprinkle on Parmesan and chopped parsley.Toss everything gently until well coated.Finish with a pinch of sea salt and an extra sprinkle of Parmesan if you’re feeling fancy.
Video
Notes
Cooking Tips
- Russet potatoes are best — they’re starchy and crisp up beautifully.
- Don’t skip the soak! It draws out starch and improves texture.
- Dry thoroughly before baking — moisture = soggy fries.
- Use parchment paper for even cooking and no sticking.
- Flip once halfway through for golden brown results.
- Serve hot — these fries are at their best fresh from the oven.
Serving & Pairing Suggestions Table
While the fries are soaking, I preheat the oven to 400°F and prep my favorite baking sheet with parchment paper (because scrubbing potato starch off metal is not how I want to spend my Friday). After the soak, I dry the fries thoroughly — water is the enemy of crispness. Then into a bowl, they go with a drizzle of olive oil, a sprinkle of salt and pepper, and a good toss to coat. Laid out on the sheet in a single layer (no overlap, ever), they bake for 30 minutes. I flip them halfway through because even fries deserve a golden tan on both sides. With just 2–3 minutes left on the timer, I make the magic sauce. A tablespoon of butter in a small pan, melted gently, then in goes a teaspoon of minced garlic. The aroma? Next level. It’s like a hug for your nose. While the butter works its magic, I quickly chop some parsley and grab the good parmesan — freshly grated if possible. Once the fries are out of the oven, still sizzling, I toss them back into the bowl, pour that garlic butter over them, and hit them with the cheese and herbs. One final toss and… chef’s kiss. These fries are the perfect side dish, snack, or hey — full-on dinner if you’re me. They’re oven-baked, so you don’t feel too guilty but taste indulgent enough to satisfy those comfort food cravings. They’re garlicky, cheesy, a little salty, with crispy edges and tender insides. If you love easy wins in the kitchen that feel like takeout but taste better — this recipe’s for you. So if you’ve got ten bucks, skip the drive-thru. Grab a potato, some garlic, butter, and parmesan. Make these fries. Trust me: your future self will thank you — and so will your weekend. Fries are the ultimate comfort food, and these Oven-Baked Garlic Parmesan Fries deliver everything you love: rich flavor, crispy texture, and cheesy goodness — without the deep fryer or guilt. Pair them perfectly with crispy homemade chicken fingers for a meal that feels indulgent but won’t weigh you down. Whether it’s Fry-day night, game day, or just a cozy evening at home, these are the fries you’ll make again and again. Just one bite and you’ll never look at fast food fries the same way again. I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.
What to Pair With
Suggested Dipping Sauces
Juicy smash burger
Garlic Aioli – classic & creamy
Crispy chicken sandwich
Sriracha Mayo – spicy and bold
Grilled steak
Ranch Dressing – cool and tangy
BBQ chicken
Truffle Mayo – rich, gourmet twist
Fresh garden salad
Marinara Sauce – pizza-style flair
Low Effort, High Reward
The Garlic Butter Moment
Why You’ll Crave These Too
Final Thoughts
