Chicken tends to become dry when grilled, but brining it in buttermilk first makes for juicy, succulent chicken. In order to give this recipe a fiery Southwest flair, I seasoned the buttermilk with chipotle, coriander, cumin, and lime.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 4 large unpeeled russet potatoes, cut into 1/4-inch strips
- ¼ cup olive oil
- 3 cloves garlic, minced
- ½ teaspoon ground dried thyme
- ½ teaspoon seasoned salt, divided (Optional)
- ¾ cup grated Parmesan cheese, divided
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place potatoes in a large bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt; toss until are evenly coated. Lift fries out of the bowl and spread evenly onto a nonstick baking sheet. Save remaining oil in the bowl.
- Bake in the preheated oven for 30 minutes, flipping fries halfway. Return fries to the bowl with olive oil. Sprinkle with 1/2 cup Parmesan cheese and parsley; toss to coat. Spread again onto the baking sheet.
- Continue baking until cheese melts, about 10 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 365 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
These were the best oven fries I have ever made – before the addition of the parmesan and the extra baking at the end. They were still really good, and the extra flavor was fun. So try them both ways! Perfect directions for plain oven baked fries if you stop after 30 minutes. A nice flavor twist if you want to add the parmesan. I did bake mine for slightly less time both before and after adding the parm, but I had sliced them fairly thin.
This recipe is incredible. There’s nothing wrong with experimenting with your own seasonings, but why? As written, this is perfect. I used foil to make clean up easier, but some of the fries stuck to the foil. Either it was the store brand foil I used or maybe parchment paper would work better. Doubling this recipe yields about a cookie sheet of fries. And if you don’t double it, you will regret it, because they fries are so delicious. Be sure to spread the fries out. If they are crowded, it will be less likely that they will get brown and crispy.
These are amazing. I ate so many you can just call me Miss Piggy
definitely a keeper
I didn’t make any changes to the recipe. Loved them!
Secret to this recipe is use Duck Fat instead if oil! You will be blown away
They were good. Next I will add different spices
Very yummy
Absolutely delicious and my family loved them! I am making them again tonight.
This turned out so well! I used twice the potatoes and half the oil and the same amount of cheese and it turned out great. I’ll definitely make it again.
Loved these fries with and without the Parmesan cheese! Really enjoyed these fries!
I didnt make any changes. But next time I wilil cut the temp to 400° instead. Over all they turned out pretty good!!
Just made these! Super delicious but mine didn’t turn out very crispy. Still, it’s very tasty! I don’t think I added enough cheese 😛
Easy, delicious, kids loved them with our grilled spicy andouille sausage.
Not your ordinary fries! My family destroyed these. I will be making them again.
I had a craving for garlic-parm fries, but due to all the kids being sick with a cold, haven’t been to the store in 2 weeks so my pantry was slim and I didn’t have all the ingredients on hand. I had to sub garlic powder and dried parsley for the fresh and I only had grated Romano cheese, no parm. Otherwise, I followed this as written. Even though I had to improvise a few of the ingredients, these came out tasting superb. I can’t wait to make them again once I do have everything called for.
These were delicious, however, not good to make for large group. Will make again for 4 no more.
Usually I need more garlic, but this recipe doesn’t need 3 cloves. Next time I will try powdered garlic. The last ten minutes were unneeded. It does need the powdered parm during the bake time, but you could use shredded to melt at the end.
Omg bet you can’t eat just one!
You really don’t need so much salt, the cheese had enough.. but great otherwise
Super easy. Incredibly delicious. The whole cul de sac was drooling over the amazing aromas coming from my oven. A keeper