Few dishes disappear faster at a gathering than these garlic‑Parmesan fries. The secret lies in a two‑stage flavor approach: first, a bold spice rub that penetrates every potato wedge; then a warm shower of fresh Parmesan, parsley, and minced garlic that clings to the fries the moment they leave the oven. The result is a snack (or side) so addictive you may want to double the batch.

Ingredients

For the Fries

• 4 large russet potatoes, scrubbed and cut into ¼‑inch fries
• 2 Tbsp extra‑virgin olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

For the Parmesan Finish

• 1 cup freshly grated Parmesan cheese
• ¼ cup finely chopped fresh parsley
• 3 garlic cloves, minced

Method

• Preheat the oven: Heat to 425 °F (220 °C). Line two rimmed baking sheets with parchment paper.
• Season the potatoes: Toss fries with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
• Arrange and bake: Spread fries on the baking sheets in a single layer. Bake 20 minutes, flip, then bake another 15–20 minutes until golden and crispy.
• Prepare the Parmesan finish: Mix Parmesan, parsley, and garlic in a small bowl.
• Season while hot: Toss hot fries with the Parmesan mixture immediately after baking.
• Serve: Enjoy with your favorite dipping sauce—aioli, yogurt dip, or ketchup.

Tips for Perfect Fries

• Uniform cuts: Ensures even cooking and crispiness.
• Don’t overcrowd: Use two pans to allow airflow and avoid sogginess.
• Use fresh Parmesan: For best flavor and melt.
• Optional soaking: Soak fries in water for 4 hours, then dry for extra crispiness.