Savory Oven Fries

This blog post was requested by my dear friend who serves as a missionary in SE Asia. I was happy to oblige her request and searched for a good oven fry recipe. Thank you, Dara @ Cookin' Canuck for this recipe inspiration!

These oven fries proved to be a tastier and more effective method (instead of deep frying) for serving a large crowd at IPC. The results was fantastic, and who can possibly resist crispy, savory fries. And on top of that, they're healthy too!

So here is the recipe you requested, my BFF!

Evenly cut potatoes is the first step to perfect fries. Cut about 1/4" off of long sides of the potato to creating four flat sides for it to firmly sit on the cutting board. Then cut potato into 1/4" or slightly thicker planks. Taking 3 to 4 planks at a time, evenly slice the potatoes into fries, about 18 pieces.

Rinse in cold water. Can be prepared about two hours ahead but soak them in cold water to keep the potatoes from turning gray.


When ready to cook, put cut potatoes in a colander with a large bowl underneath, soak in hot tap water for 10 minutes to remove starch.


Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels.

Toss with oil, kosher salt and freshly ground pepper. I used peanut oil for flavor but you can use canola, vegetable, or olive oil. Spread evenly on a heavy duty rimmed baking sheet, lined with parchment paper. Dark coated, non-stick pans without parchment can also be used. Bake in oven at 475 degrees.


In the mean time, toss together chopped parsley, freshly grated Parmesan cheese, and finely minced fresh garlic.


After about 20 minutes of baking, using a spatula, carefully turn fries over for even baking. Watch out for escaping steam when opening the oven door!


After about 35-40 minutes, beautifully browned fries emerges. In a large bowl, toss hot fries and parsley-Parmesan cheese mixture. Serve immediately. Sprinkle more kosher salt and pepper as needed.

Print This Recipe

Savory Oven Fries
Recipe Inspired by Dara @ Cookin' Canuck

3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 16 or so evenly sized wedges
4 tablespoons vegetable or peanut oil (other oils can be used as well)
3/4 teaspoon kosher salt
1/4 teaspoon of freshly ground pepper
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Extra salt & pepper to taste
1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, place a sheet of parchment paper to fit 18 by 12-inch heavy-duty rimmed baking sheet

2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with 4 tablespoon oil and 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.

3. Arrange potatoes in single layer on prepared baking sheet and bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, flip fries, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 10 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

3. Transfer fries to a large mixing bowl. Sprinkle parsley, garlic, and Parmesan cheese mixture until coated. Season with additional salt and pepper to taste and serve.

Serves 3-4

Make-Ahead Tips:
Hours ahead:
Parsley can be cleaned and leaves picked ready for chopping
Grate cheese and set aside

2 hours ahead:
Wash and cut potatoes, soak in cold water up to 2 hours if necessary

1 hour ahead:
Soak cut fries in hot tap water for 10 minutes
Chop parsley and toss with grated Parmesan cheese and grated garlic
Pre-heat oven to 475 degrees F

To yield 35 generous portions to be used as a side for sandwiches, I used 13 pounds of potatoes.