Roasted Fries with Garlic (Printable version)

Golden oven-crisped fries flavored with garlic and fresh herbs, perfect for a tasty side or snack.

# What you'll need:

01 - 2 pounds russet potatoes, scrubbed and cut into fries

02 - 2 tablespoons olive oil

03 - 1 teaspoon sea salt

04 - ½ teaspoon freshly ground black pepper

05 - ½ teaspoon paprika (optional)

06 - 3 large garlic cloves, minced

07 - 2 tablespoons fresh parsley, finely chopped

08 - 1 tablespoon grated Parmesan cheese (optional)

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.

02 - In a large bowl, toss the cut potatoes with olive oil, sea salt, black pepper, and paprika until evenly coated.

03 - Spread the coated potatoes in a single layer on the prepared baking sheet without overcrowding.

04 - Bake for 30 minutes, turning halfway through to ensure even crisping and browning.

05 - Five minutes before the end of roasting, sprinkle the minced garlic evenly over the fries and return to the oven.

06 - Remove from oven, toss immediately with fresh parsley and Parmesan cheese if desired, then serve hot.

01 -

They're genuinely crispy without a deep fryer, which means less oil and less cleanup.
The garlic goes in at the end so it stays fragrant and golden instead of turning bitter.
Ready in under an hour and vegetarian—they work for almost any meal or moment.

02 -

Moisture is the enemy of crispy fries; if you have time, soak cut potatoes in cold water for 30 minutes, then dry them thoroughly before tossing with oil.
Don't skip the parchment paper or you'll spend ten minutes scrubbing the pan instead of enjoying your fries.
The garlic really does need to go in during the last five minutes—add it earlier and it turns acrid and bitter.

03 -

Use a cast iron skillet instead of a baking sheet if you have one; it conducts heat more evenly and makes the undersides extra crispy.
If your potatoes are large, cut the fries thinner than you think you need to—they'll shrink slightly as they cook and release water.