French Fries.

They are my fried food kryptonite. The perfect storm of H.A.S.C., if you will. (Hot, addicting, salty and crispy.)

I never rarely order them as my accompanying side in restaurants because I will eat the entire serving, no matter how big it is. I simply can’t control myself!

Any style goes, too. Sweet, regular, seasoned or thick cut – I’ll eat it all.

What about the times when you’re feeling needy and crave sweet, regular, seasoned AND thick cut fries, but don’t want to pay the price of downing a big ol’ pile of grease?

You make Baked Parmesan Garlic Fries!

These oven baked fries contain all the qualities of the ultimate deep fried french fry – crispy outside, creamy inside, salty, savory and crazy crunchy – but don’t come with eater’s remorse!

First, thick-cut sweet and russet potatoes are soaked in water to remove some of the starch, then patted dry. This step ensures crispy oven baked fries.

Next they’re seasoned to the max with parmesan cheese, salt, pepper and garlic powder, then given a crunchy boost by tossing in panko bread crumbs. Then the whole mixture is tossed in a bit of extra virgin olive oil.

30 minutes at 450 degrees, flipping half way though reveals…

The Ultimate Baked French Fry!!!!

Hot? Check. Crispy? Check. Salty? Check. Garlicky, cheesy and satisfying to boot? CHECK!

Baked Parmesan Garlic Fries

Print this recipe!

Serves 2

Slightly adapted from Babble.com

Ingredients:

1 sweet potato

1 russet potato

salt & pepper

garlic powder

parmesan cheese

panko bread crumbs

extra virgin olive oil

Directions:

1. Slice potatoes into 1/4″ slices (the thinner you slice, the crispier they’ll be!) and soak in water for at least 1 hour, and up to 8 hours.

2. Preheat oven to 450 degrees. Drain potatoes and pat dry with a kitchen towel. Add the slices to a large bowl and season to taste with salt, pepper, garlic powder, parmesan cheese and panko bread crumbs. Drizzle in extra virgin olive oil, toss to coat the potato slices in all the seasonings and bread crumbs, then lay the potato slices in a single layer on a non-stick sprayed baking sheet.

3. Bake for 20-30 minutes, flipping halfway through, until potatoes are golden brown and cooked through.

These fries were so good that Ben and I found ourselves standing over a piping hot pan shoveling sizzling garlic fries into our burning mouths while wailing, Why? Why can’t we just wait ’til these cool off? and doing the hot food exhale.

You know, when you can’t wait another second to taste something straight out of the oven, so you shove it into your mouth and do the “ha ha haaaawt!” exhale, as if it will make the food in your mouth cooler? Then you immediately go back in for another bite??

You’ve been there!

Ben said these were the best oven-baked fries he’s ever had, and I couldn’t agree more. Although it was literally all I could do to not smother them in melted cheddar cheese and salty bacon.

That’s another blog post.

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The best french fry I ever ate was from ______.

The best french fry I ever ate was from Neighborhood in San Diego. Can you say sweet potato fries smothered in steak, cheese and gravy, served in a meatloaf pan?!?!?!?! Runner up is from Arby’s. Right.