Warm homemade fries smothered in ketchup, what’s not to love? These fries are baked, not fried – so you can feel good about eating them! They’re doused in a garlicy herb blend with a little bit of parmesan, because well, parmesan makes everything better. They’re crispy on the outside and soft and tender on the inside. Why are baked fries better than fried? Because you can eat more of course!
I’m all for a thick cut wedge fry, but it’s the matchstick shape and high temperature that helps them cook faster and get that golden brown crisp. For that ultimate crispy texture, matchstick is where it’s at. They make perfect party appetizers and are sure to impress your growing throng of friends. Or just eat them off the tray like I did. It’s kinda hard not to. It’s an all-star easy to follow recipe that you’ll be making time and time again.
3 russet potatoes, cut into french fry shape
2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 teaspoons dried thyme
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1. Pre heat oven to 400 degrees. Lightly oil a baking sheet.
2. Place potatoes onto the prepared baking sheet. Add olive oil, garlic, thyme and Parmesan. Season with salt and pepper, to taste. Gently toss to combine.
3. Place in oven 20-30 minutes, or until golden and crisp.