Additional fresh Parmesan garlic fries are heated in the stove, rather than singed, for a more beneficial french broil formula! Top this Parmesan fries formula with a touch of garlic and parsley covering for a definitive sans gluten side dish formula.

Parmesan and garlic are a match made in paradise. Transform that epic combo into these very fresh prepared Parmesan garlic fries and you have yourself a too snappy and simple to-make side dish.

Ordinarily when we go out to eat at cafés I am reluctant to arrange fries. In spite of the fact that potatoes are in fact sans gluten, the oil wherein cafés broil them in is commonly cross-debased with other flour-covered things.

Needing to healthify the great french sear formula, I set out to make these Parmesan garlic fries by preparing them in the stove rather than profound singing them. The objective was to accomplish a similar proportion of firm : delicate and not forfeit a lot on flavor.


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Ingredients :
  • 2– 2 ½ lbs russet potatoes
  • 2 Tbsp olive oil
  • 1 tsp salt divided
  • ½ tsp pepper divided
  • 2 Tbsp butter*
  • 2 cloves garlic crushed
  • ¾ c Parmesan finely grated
  • ¼ c parsley fresh

Instructions :

  1. Preheat oven to 400 degrees.
  2. Peel and cut potatoes into matchstick slices, ½ - inch wide and ¼ - inch thick.
  3. Place potato slices in a gallon zip-top bag and toss with olive oil, ½ teaspoon salt and ¼ teaspoon pepper.
  4. Line two baking sheets with parchment paper.
  5. Layer potato slices in a single layer on each baking sheet.
  6. Bake fries in preheated oven for 30-35 minutes, flipping halfway through.
  7. During the last five minutes of baking, heat butter and garlic over medium heat in a small saucepan for 1-2 minutes, stirring constantly. When garlic starts to brown, remove from heat.
  8. In a large bowl combine fries, garlic butter, ½ teaspoon salt, ¼ teaspoon pepper, Parmesan, and parsley. Toss until fries are evenly coated.
  9. Serve immediately and enjoy!

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