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Simple Garlic Parmesan French Fries Dressed in Caesar Dressing. image
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Garlic Parmesan French Fries Dressed in Caesar Dressing.

These Garlic Parmesan French Fries are SO DELICIOUS! Crispy fries topped with zesty Caesar dressing, perfect for parties or a cozy night in.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Fries:

  • 6 large russet potatoes cut into 1/4-inch-thick matchsticks
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons all-purpose flour or gluten-free flour
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper adjust to taste
  • to taste Kosher salt
  • to taste black pepper
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons chopped parsley or oregano for garnish

For the Caesar Dressing:

  • 1/2 cup mayo
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1-2 cloves garlic grated
  • 1/4 cup grated parmesan cheese for the dressing

Instructions

Preparation Steps:

  • Preheat your oven to 425°F (220°C).
  • Wash and peel the russet potatoes, then cut them into 1/4-inch-thick matchsticks. Pat them dry with a paper towel.
  • In a large mixing bowl, combine olive oil, flour, garlic powder, paprika, cayenne pepper, kosher salt, and black pepper. Toss the cut potatoes until coated.
  • Spread the coated potatoes on a large baking sheet. Bake for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
  • While the fries bake, prepare the Caesar dressing by whisking together mayo, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, and grated parmesan cheese until smooth.
  • Remove fries from the oven and sprinkle with grated parmesan cheese and chopped parsley or oregano. Toss gently to combine.
  • Serve hot, drizzled with Caesar dressing or on the side.

Equipment

  • Large Baking Sheet
  • Mixing bowls
  • Grater
  • Spatula

Notes

  • Store leftover fries in an airtight container in the fridge for up to 3 days.
  • For a healthier option, use sweet potatoes instead of russet potatoes.
  • To make ahead, prep and season the potatoes, then store in the fridge for up to 24 hours.