Crispy oven-baked russet fries tossed with garlic butter, Parmesan, and parsley.
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Calories: 360kcal
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- small saucepan
Ingredients
- 2 lb russet potatoes, scrubbed and cut into 1/2-inch sticks
- 3 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp paprika (optional)
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 0.75 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 pinch red pepper flakes (optional)
Instructions
- Cut potatoes into even sticks. Soak in cold water for 30 minutes, then drain and pat completely dry.
- Preheat oven to 425°F. Toss dried potatoes with olive oil, salt, pepper, and paprika.
- Arrange potatoes in a single layer on a lined baking sheet. Bake for 20 minutes.
- Flip fries and bake 10–15 minutes more until deeply golden and crisp.
- Melt butter with garlic over low heat until fragrant. Toss hot fries with garlic butter, Parmesan, and parsley.
Notes
Soak and dry the potatoes thoroughly and avoid overcrowding the pan for maximum crispiness.
Nutrition
Calories: 360kcal | Carbohydrates: 44g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 520mg | Potassium: 820mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 18mg | Calcium: 15mg | Iron: 10mg