Crispy Baked Rosemary Garlic Parmesan Fries
User Reviews
5
Crispy Baked Rosemary Garlic Parmesan Fries
Description
Crispy Baked Rosemary Garlic Parmesan Fries start by soaking ¼-inch cut Yukon Gold potatoes in hot water to remove excess starch, then drying thoroughly. A mixture of corn starch and water coats the fries, which helps create a crisp surface when baked on a well-oiled dark baking sheet. After baking until golden and crisp, a fresh blend of finely chopped rosemary, minced garlic, and salt is pressed onto the fries before finishing with Parmesan cheese.
The roasting at 425°F crisps the fries while keeping them tender inside. The rosemary and garlic mixture adds aromatic herbal and pungent notes that complement the salty, nutty Parmesan perfectly. Spacing the fries ensures even cooking and maximum crispiness.
These fries are best served hot to maintain their crisp texture. They make an excellent accompaniment to sandwiches, burgers, or as a flavorful snack. Using a dark or non-stick baking sheet prevents sticking and promotes browning.
Ingredients
- 2 Tablespoon canola oil or grapeseed oil
- 4 potato cut into about ¼ inch “fries”, medium Yukon Gold
- 5 Tablespoon corn starch Argo® brand
- 4 Tablespoon water
- 3 Tablespoon rosemary finely chopped, fresh
- 3-4 garlic minced, cloves
- ⅓ cup Parmesan Cheese freshly shredded
- salt to taste
Instructions
- Preheat oven to 425°F. Spread oil on a large dark baking sheet with edges, making sure it is completely covered. Soak the potato slices in hot water for 10 minutes. Drain and dry (really well!) with a towel. Place in a large bowl.
- Meanwhile, stir together Argo® Corn Starch and water. Pour over the soaked and dried potatoes and toss to coat completely with the corn starch slurry (using your clean hands works best!).
- Spread out fries on the prepared pan, letting any excess corn starch slurry drip off before they go to the pan. Ensure there is room between each piece so all sides get crispy!
- Bake for 15 minutes, then use a flat stiff spatula to carefully flip the fries over. Bake for an additional 10-12 minutes until fries are brown and crispy. While fries are baking; mix together the rosemary, garlic, and a pinch of salt, pressing together with the back of a spoon. Once they’re done baking, remove the fries from the pan and let cool slightly on a paper towel to remove some excess oil. Sprinkle with salt.
- Transfer the fries to a large bowl and toss with the rosemary garlic mix, and parmesan, until combined. Serve with mayo or your favorite aioli.
Notes
- Use a dark or non-stick baking sheet to prevent the fries from sticking during baking.
- Ensure the fries are well dried after soaking to achieve maximum crispiness.
- The fries are best enjoyed while hot to maintain their crisp texture.
- Choose Parmesan cheese labeled vegetarian if this dietary need applies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 149mg | 6% |
| Potassium | 928mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 44mg | 49% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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