This homemade Parmesan Fries recipe is quick and easy to make —no frying involved! Pair it with a sweet paprika dipping sauce for a delicious side dish or filling snack.
We love homemade fries from baked sweet potato fries, air-fryer french fries with parmesan, and air-fryer sweet potato fries.
Ingredients Used in Making Parmesan Fries
- Potatoes - I recommend using types with high-starch content like Russet or Yukon Gold for maximum crispiness.
- Parmesan cheese - adds a rich, cheesy taste.
- Olive oil
- Parsley- for freshness and a pop of color.
- Salt and pepper- to taste.
- Greek yogurt- makes the dipping sauce creamy with a touch of tanginess.
- Garlic powder- for a savory flavor.
- Sweet paprika- provides a nice kick of spice, sweetness, and color.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How to Make Parmesan Fries + Step-by-Step Photos
- Preheat oven to 450F.
- Cut the potatoes evenly into ¼-½ inch stripes. You can leave the skin on if you like, but it's optional.
- Season the potatoes. In a large bowl, toss the fries, olive oil, salt, and pepper until evenly coated.
- Line a baking sheet with parchment paper and grease it with oil. Then, spread the potatoes evenly on the pan, leaving enough space between them. This will help for better airflow and result in crisp, not soggy fries.
- Bake for 30-35 minutes until golden and crisp.
- While the fries are baking, make the dipping sauce. Mix all the sauce ingredients in a small bowl until combined, then set aside.
- When the fries are ready, transfer them to a bowl with parmesan and toss until fully coated. Serve with freshly chopped parsley. Optional flavors: Add truffle oil (or truffle zest powder) and toss until the fries are coated.
- Serve the fries hot with the dipping sauce.
Tips when Making Parmesan Fries
- For crispier fries, soak potatoes in cold water and drain thoroughly before baking for about 15-30 minutes.
- Use freshly grated parmesan cheese. If you want parmesan to melt better on the fries, buy a whole piece and grate it yourself. I found that the pre-grated cheese doesn't melt as well on cooked food.
- Spread the pieces on the baking sheet so they do not touch each other. Leave enough space between them. This will allow better airflow and make the potatoes crispy instead of soggy.
Freezing And Storing Parmesan Fries
- To Store: Place any leftovers in an airtight container in the refrigerator. Consume within 2 to 3 days for the best quality.
- To Freeze. Use a freezer-friendly bag and store for up to 2 to 3 months.
- To Make Ahead. You can slice and season the fries in advance and keep them in the fridge.
To peel or not to peel?
I recommend not removing the skin, but it's totally up to you!
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Recipe Card
Parmesan Fries
Want to Save This Recipe?
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INGREDIENTS
- 2 large potatoes
- ½ cup grated parmesan cheese
- 1 tablespoon olive oil
- 2 tablespoon fresh parsley, minced
- salt and pepper, to taste
For Dipping Sauce
- 2 tablespoon greek yogurt
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 ½ teaspoon sweet paprika
INSTRUCTIONS
- Preheat oven to 450F.
- Cut potatoes into ¼-½ inch thick stripes. I recommend not removing the skin but it’s totally optional.2 large potatoes
- In a large mixing bowl combine fries, olive oil, salt, and pepper. Toss until evenly coated.1 tablespoon olive oil, salt and pepper
- Transfer to a baking sheet lined with parchment paper greased with olive oil prior. Spread the potatoes evenly leaving enough space between them, they should be apart and not touching each other. This will help for better airflow between them and result in crispy and not soggy fries.
- Bake for 30-35 minutes until golden and crispy.
- While the potatoes are in the oven, prepare the dipping sauce. In a small bowl, mix greek yogurt, garlic powder, salt, and sweet paprika spice. Mix to combine all the ingredients and set aside.2 tablespoon greek yogurt, ½ teaspoon garlic powder, ½ teaspoon salt, 1 ½ teaspoon sweet paprika
- When potatoes ready, gently transfer them to a bowl with parmesan, and toss until all the fries are covered. Serve with fresh parsley.½ cup grated parmesan cheese, 2 tablespoon fresh parsley
VIDEO
NOTES
- To Store. Place any leftovers in an airtight container in the refrigerator. They should be consumed within 2 to 3 days for the best quality.
- To Freeze. Use a freezer-friendly bag and store for up to 2 to 3 months.
- To Make Ahead. You can cut and season the fries in advance and keep them in the fridge.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Parmesan Fries: FAQs
Sure, cook the fries by batch in your air fryer at 400°F for 15-20 minutes. Shake the basket halfway through until the fries are golden and crisp.
While it will save you time, I prefer using fresh potatoes for better quality. It will work either way. If using frozen, the potatoes need to be thawed and thoroughly dried.
More Yummy Snacks
Jane
Made these for our burger night and my son almost ate all the fries! Definetly keeping this recipe for future ))
Julia
Thank you Jane, I'm glad you loved this recipe!
Amanda Kerr
These look beyond amazing!! I'm a huge fry lover! I will save this and give these a try. 😀
Julia
I'm sure you'll love these! Thank you Amanda
Beth Elkassih
Wow, I need to just go to the store and find some 'truffle oil' and then I'm going to make a batch for my family tonight! Thanks for sharing!
Julia
Absolutely, it's so easy! Enjoy!
Sally
Looks fantastic! I'm saving this recipe to make next time we have a Greek chicken night.
Julia
glad you want to make it, enjoy Sally!