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
