Happy Fry-Day! Celebrating the weekend with these Crispy Baked Parmesan Fries. These fries are the perfect addition to my Copycat Chick Fil A Nuggets, any of my salads or just as a snack on their own! The key to getting them crispy is spacing them out so they don’t overlap. The fresh parm on top too…. chefs kiss!!!!
Crispy Baked Parmesan Fries
- 1 large russet potato
- 1 tbsp avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Cut the russet potato in half short ways then cut each half into “fries” long ways. Place in a bowl of cold water and let them soak for 20-30 minutes.
Drain water, pat your fries fry and toss in avocado oil and seasonings.
Place on your baking sheet and bake for 20 minutes, flip, then continue baking for an additional 15 minutes or until golden and crispy.
Immediately after you remove the fries from the oven, generously sprinkle with Parmesan cheese. Serve with ketchup or your favorite aioli.