Let's get cooking

Garlic Punch Parmesan Oven Fries

Crisp oven fries tossed hot with Garlic Punch, parmesan and parsley.

Bowl of seasoned fries with parmesan

Hot from the oven, straight into the bowl, shake, shake, shake. Garlic, black pepper and parm cling best while the fries are still sizzling.

Serves: 4 · Prep: 10 min (plus 30 min soak) · Cook: 35 min · Total: 1 hr 15 min

Ingredients

  • 2 lb russet potatoes, scrubbed and cut into ⅓-inch sticks
  • 3 Tbsp neutral oil
  • 2½ tsp Garlic Punch Pepper, divided (1½ tsp + 1 tsp)
  • ¼ cup finely grated parmesan
  • 1 Tbsp chopped fresh parsley
  • Kosher salt, only if needed

Steps

  1. Soak the cut potatoes in cold water for 30 minutes to rinse off surface starch. Drain and dry them very well on towels.
  2. Heat the oven to 450°F with racks in the upper and lower thirds. Toss the potatoes with the oil and 1½ tsp Garlic Punch, then spread on two sheet pans in a single layer.
  3. Bake 30 to 35 minutes, flipping halfway and swapping the pans, until golden and crisp.
  4. Tip the hot fries into a big bowl with the remaining 1 tsp Garlic Punch, the parmesan and the parsley. Toss and serve right away.

A word on salt

Garlic Punch and parmesan both bring salt. Taste a fry first, then add a pinch of kosher salt only if they need it.

Swap it

Skip the parm and toss the hot fries with Sichuan Buzz Pepper for a buzzing basket.

Photo: Jason Leung on Unsplash

Hungry for more?

More Recipes

All recipes