If I must tell the truth, and I must, we are obsessed with these Parmesan Fries.
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This picture does not do these babies justice. We’ve had this version three times and every single time I plan on taking a photo and instead end up chowing down. This time they didn’t turn out perfect because the hubby cut them a little weird, but they were still delicious.
There is something about a good, hot, delicious french fry. I hate crappy fries. Especially when they are cold. Here in Utah I like JCW’s fries or Iceburg and I love JCW’s “special sauce”. LOVE IT. But our ultimate favorite fries come from Communal. It’s like Heaven on Earth. Literally. These fries are a little like those.
Continue reading for the recipe…
Our parmesan fries are baked, not fried (I feel like a commercial) and we add some fresh, chopped parsley to freshen it all up. You have two ways that you can make these fries and either way will turn out great. If you are looking for the lighter version, follow the recipe, but if you are looking for a buttery pile of hot cheese-y fries go for the parenthesis. At least once go for the more fattening version. Just once.
Which Potato Makes The Best French Fries?
It is important that the potato you use for french fries be neither to moist or too dry.
Russet potatoes are by far the most preferred potato for french fries.
Can French Fries Be Reheated?
French Fries can be reheated.
The best way to reheat french fries maintaining the fresh, crisp texture and flavor, is to reheat on the stove top.
Spread them out in your best heavy skillet to ensure maximum crispiness.
Heat a heavy-bottomed pan on medium-high with oil.
Stir fries around the pan frequently to evenly crisp up.
What Can You Substitute For Parmesan Cheese?
You could substitute Romano cheese, or Grana Padano for parmesan cheese.
Both of these cheeses have a nutty and strong flavor like Parmesan cheese.
Recipe by Me
- 4 Russet Potatoes washed, and sliced into thin fries
- 1 Large Bowl Ice water
- Olive Oil, Plus Unsalted butter for the baking sheet
- 2-4 Tablespoons Unsalted Butter, melted
- Kosher Salt
- Parmesan Cheese (obviously fresh is best especially if you use a microplane to grate it, but if you must the kraft will work)
- Fresh Parsley
- Place the sliced fries into the bowl with the ice water and refrigerate for 30 min. This will help the outside of the fries to cook slower, allowing the inside more time to cook before the outside browns.
- Preheat the oven to 425.
- Drain the fries well.
- Melt about 1/2 Tablespoon butter and mix it with about 1/2 Tablespoon olive oil.
- Coat a baking sheet with the mixture and place the fries on the pan.
- Toss in the oil mixture.
- Place the baking sheet in the oven and cook for 10 min, flip the fries and cook another 10-12 min or until beginning to turn golden and tender.
- Remove from the oven and brush with the additional melted butter.
- Sprinkle with Parmesan cheese and place back in the oven for 5 min.
- Remove the fries to a paper towel lined plate, and sprinkle lightly with salt (parmesan is a saltier cheese, so you don’t need as much as you’d imagine) and a little fresh, chopped parsley.
Yield: 1 batch, Serving Size: 1
- Amount Per Serving:
- Calories: 1079 Calories
- Total Fat: 35.3g
- Cholesterol: 91.6mg
- Carbohydrates: 177.1g
- Fiber: 12.7g
- Sugar: 6.1g
- Protein: 21.3g