Parmesan Rosemary Oven Fries
Published Aug 05, 2013•Updated Aug 30, 2024
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These Parmesan Rosemary Oven Fries are nearly impossible to resist because they are coated in grated parmesan and rosemary before baking. It gives the fries a flavorful crunch.
Last Sunday Frank and I ate so many of these in the middle of the afternoon that we didn’t want dinner. It’s not the most well-rounded meal all on its own, but it was most definitely satisfying.
These oven fries were my pick for this month’s Secret Recipe Club. The recipe is from Daily Dish Recipes, a blog by Nicole that I’ve been following for a long time. She has five – FIVE – teenagers! She somehow manages all that comes with being a mom to that crew while still making beautiful family friendly recipes, like this Texas Sheet Cake and this Moist Sweet Cornbread.
Finally though, I just couldn’t resist these which I adapted just a bit from Nicole’s Garlic Parmesan Oregano version. If you’ve never made oven fries like this, you must. That crisp coating makes all the difference. If you are looking for a more breakfast-y potato option, try my tried and true home fries method for some golden, crispy deliciousness.
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Parmesan Rosemary Oven Fries
Equipment
- Oven-Safe Wire Rack
- Half Sheet Pan
- Mixing Bowls
Ingredients
- 4 Medium Potatoes
- ¼ cup Extra Virgin Olive Oil
- ½ cup grated Parmesan Cheese
- ½ teaspoon Salt
- 1 teaspoon minced Fresh Rosemary
Instructions
- Preheat the oven to 375 degrees. Place a wire rack over a baking sheet.
- Scrub the potatoes and slice each into 8-10 wedges. Transfer to a large bowl and drizzle with the olive oil. Using your hands, toss the potatoes in the olive oil until well coated.
- Combine the parmesan, salt, and rosemary in a flat-bottomed bowl. Dredge each potato wedge in the cheese mixture to coat on all sides and place them on the prepared wire rack.
- Bake for 25-30 minutes, until the potatoes are cooked through and golden on the outside.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Parmesan and rosemary were made for each other. I love this, Jess!
I love homemade fries and the addition of parmesan and rosemary is calling my name!
I could eat these all day long. Just looks so good.
These look SO yummy! I want some. 🙂 The parmesan really makes them special as compared to regular roasted potatoes.
Yay! So happy you chose this recipe this month! I love these fries!
We make ours so often we are always changing up the flavors and I love the idea of the Rosemary. Yum!
Thanks for choosing this one!
I’m definitely going to mix them up with other flavors, Nicole. I’m so thrilled to have this in the rotation – awesome, awesome recipe, but so many of yours are!
These look incredible!!! I know my husband will love this – pinning for later. Awesome SRC pick 🙂
I second the motion that we be able to order take-out from you, Jess. Can you overnight these? 🙂
Cooking from your blog was so much fun. You are a very talented cook, photographer, and writer. Thanks for being so spectacular at what you do!
Ginny
P.S. – I also made your Soft Vanilla Cookies with Nutella Filling…I will be posting those later this week. My children and their friends literally ate all 2 dozen of them within 15 minutes!
Ginny – you’re so sweet – and thank you for making those coconut chocolate layer bars look SO beautiful!
Wow. These look soooo good!
Why oh why can’t I order takeout from you? I am so crazy about fries and prefer baked since they’re healthier. Ate some parmesan fries just last week that I know did not come anywhere close to yours.
Most of the time I prefer baked too! They do taste so much more like actual potatoes – lol.
Yum Jess! I actually just cooked myself some fries for lunch (does that make me odd?). I know what’s for lunch tomorrow!
Not odd at all – I TOTALLY get it! I’d probably make something fun like that for myself all the time if I worked from home – it would be so nice just to whip up whatever you want on a whim!