Garlic Parmesan Oven Fries

Tasty fries with less guilt than their deep fried counterparts.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.


  • 2 pounds Russet Potatoes, cut into wedges
  • 1/4 + 2 Tbsp cup Canola Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 Tablespoon Parsley, chopped
  • 1 Tablespoon Garlic, minced
  • 1/2 teaspoon Seasoning Salt


Servings 5

Preheat Oven to 400 degrees.

In a large bowl, soak wedged potatoes in hot tap water for 10 minutes. Drain potatoes and pat dry. Set aside. Dry out bowl. Whisk together remaining 2 Tablespoons canola oil, garlic, salt, pepper, and parsley. Toss potato wedges in mixture to coat evenly.

Coat a non-stick baking pan with 1/4 cup canola oil. Pour potatoes into pan in a single layer. Scrap bowl of any residual garlic and oil, pouring it over the top of the potatoes.

Place in oven for 7 minutes. Turn potatoes and roast another 7-8 until golden brown and crunchy around the edges. Allow to drain for a minute or two on paper towels and devour while warm.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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3 Responses to Garlic Parmesan Oven Fries

  1. PortofEntree says:

    That looks wonderful!  And just easy enough for me to make… maybe.

  2. Kathi says:

    Easy and awesome! Looks really tasty! 🙂

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