Insanely Crispy Baked Parmesan Fries with Cheater Herbed Aioli
Prep time: 
Cook time: 
Total time: 
Serves: 1½ pounds of fries (approximately four people)
The crispiest baked fries I've ever made, trust me!
  • 3 large russet potatoes cut into fry shape, they should be cut about ⅛ - ¼ inch wide
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ cup grated parmesan cheese
  • 2 tablespoons chopped parsley
Cheater Herbed Aioli
  • ¼ cup low-fat mayo
  • 2 teaspoons chopped basil
  • 2 teaspoons chopped parsley
  • 1 small garlic clove
  • ¼ teaspoon lemon zest
  • 1½ teaspoons lemon juice
  • Salt
  1. Preheat oven to 375 degrees.
  2. Place cut french fries in a bowl, fill with room temperature water. Let sit for one hour. Remove potatoes from water, making sure to leave the starch at the bottom of the bowl. Rinse under room temperature water.
  3. Pat potatoes completely dry with paper towels.
  4. Add potatoes to a dry bowl along with salt and olive oil. Toss to coat.
  5. Spray two baking sheets with non-stick cooking spray (preferably olive oil spray)
  6. Line potatoes up on the baking sheets so that no fry is touching another. Sprinkle with more salt.
  7. Pop into the oven and bake for 20 minutes. Increase the temperature to 450 degrees and bake other 15 minutes.
  8. After the 15 minutes is up, check to see if any fries are ready to flip, if they are not golden brown on the edges, do not flip them, if they are, flip. You may have to do this gradually as some fries will brown up faster than others.
  9. Once the fries are flipped they will take another 10-15 minutes to crisp up on the other side. Again, some fries may crisp up faster than others, so remove fries as they finish.
  10. Once all the fries are crispy, place all of them back on the baking sheet and sprinkle with parmesan cheese. Pop back into the oven until the cheese has adhered to the fries, about five minutes.
  11. Serve fries with dipping sauce.
Dipping sauce:
  1. Combine all ingredients. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at