Garlic Parmesan Steak Fries

Course: Side or Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 32

Total Time: 47

Servings: people

Calories: 209kcal

Author: Kris Longwell

These Garlic Parmesan Steak Fries are more than just a side dish. They are a show all in and of themselves! Remember not to stir the fresh garlic in until the last 8 to 10 minutes of baking. See the recipe in the notes for a delicious aioli dipping sauce.

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Equipment

Baking pan (18 x 24 works well).

Ingredients

4 large russet potatoes cut into ⅛" strips
2 tablespoon olive oil
1 tablespoon unsalted butter melted
⅓ cup Parmesan cheese
1 tablespoon fresh thyme chopped
1 teaspoon Kosher salt
½ teaspoon black ground pepper
4 cloves garlic minced
2 tablespoon parsley fresh, chopped

Instructions

Preheat oven to 375°F.
Toss potatoes with oil, butter, salt, pepper, thyme, Parmesan, salt, and pepper.
Place in a single layer on a baking pan. You may need to use 2 pans.
Place in the oven and bake for 12 minutes. Remove from the oven and use a spatula to carefully flip all of the wedges over. Roast for another 12 minutes. Remove from the oven and flip the wedges again. Stir in the fresh garlic. ½Roast for another 8 to 10 minutes: Keep an eye on them, you don't want to burn the garlic!
Serve at once with your favorite dipping sauces. (See aioli recipe in the Notes).

Video

Notes

Be sure to check out the "How To Prepare King Ranch Casserole" video in the recipe card. If you like the video, please subscribe to our YouTube Channel!

If cutting the potatoes in advance, keep the wedges in a container filled with water and a tight-fitting lid. Drain and pat them completely dry before proceeding with the recipe.

Figure one medium-sized potato for every person you are serving. So, 4 medium potatoes for 4 people.

These fries are definitely best served piping hot. They will lose their crispy exterior once they have cooled off.

Simple aioli recipe:

½ cup mayonnaise
3 cloves garlic, pressed or minced
½ teaspoon salt
1 tablespoon lemon juice
1 teaspoon Dijon

Use the back of a fork to mash the garlic into the salt, forming a paste. Add to the mayo and mix in the lemon juice and Dijon. Cover and chill for 15 minutes, or preferably, overnight.

Nutrition

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