Perfectly crispy and herby with a subtle hint of cheese and spice, these oven-baked Rosemary Parmesan Fries are the perfect side to have on hand for the summer burger season! They’re also delicious all on their own when you’re in need of a flavorful savory snack.
I choose to go small-batch with these fries as they really do taste best when they’re fresh! Of course if you’re serving more people, doubling the ingredient amounts is simple! The given quantity fills up one standard large baking sheet.
Main Supplies Needed:
- A Peeler
- Knife & Cutting Board
- A Large Bowl
- A Colander
- Paper Towels
- A Cheese Grater (unless the cheese is pre-grated)
- Parchment Paper
- A Large Baking Sheet
Servings: 2 – 3 Sides
Ingredients:
- 4 Medium** Russet Potatoes, peeled
- 1 Heaped Tbsp + 1/2 Tsp Extra Virgin Olive Oil
- 3 Tsp Fresh Rosemary, finely chopped
- 1/4 Tsp Red Pepper Flakes
- Just Under 1/2 Tsp Sea Salt
- 2 Tbsp Parmesan Cheese, finely grated
**Aim for potatoes that are approximately 7 oz each before peeling. After peeling they will be reduced to closer to 4 – 5.5 oz each.
INGREDIENT NOTES:
A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!
LINKS TO INGREDIENT RECOMMENDATIONS:
Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese
Directions:
PREP
Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time
Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes
Let the potato slices soak for 45 minutes to remove the excess starch
While the potatoes are soaking, preheat the oven to 425º
Prepare the fresh rosemary and grated cheese and set aside
Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels
Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process
In the cleaned large bowl, coat the potato slices with the olive oil
Once evenly coated, add in the chopped rosemary, sea salt, and red pepper flakes
Stir until the herbs have evenly covered the potatoes
Add in the grated parmesan and stir again
BAKE
Line a baking sheet with parchment paper
Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp
They will bake for a total of 45 minutes with the following mixing and flipping times:
Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries
At the 15 minute mark, gently stir the fries around the pan, flipping them over as well
Repeat the above at the 30 minute mark
At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes
At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!
Remove from the oven and serve immediately while warm
Enjoy!
