Parmesan Rosemary Oven Fries
Published Aug 05, 2013•Updated Oct 07, 2022
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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’s 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 breakfasty potato option, try my tried and true home fries method for some golden, crispy deliciousness.
More Potato Recipes
- Parmesan Roasted Potatoes
- Make-Ahead Mashed Potatoes
- Instant Pot Potato Leek Soup
- Instant Pot Mashed Potatoes
- Oven-Roasted Ranch Potato Wedges
- Ham and Cheese Hasselback Potatoes
- Instant Pot Baked Potato Soup
- Crispy Potatoes with Sriracha Sauce
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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 tsp Salt
- 1 tsp 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 information is automatically calculated, so should only be used as an approximation.
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My husband and I are the same way Jess. When we eat too much of something, fries, dips, nachos… we end up not eating dinner. 😀 haha! These fries sound like one of those things we can eat a lot of and not have a meal. 🙂 Love parmesan and rosemary. They’re the perfect combo. Pinning! 🙂
These look DIVINE!!! French fries for dinner – I’m fine with that 🙂
So simple yet delicious. I wouldn’t have needed dinner either.
They look great! I should try to make them before it gets too cold to use the leaves from my rosemary plant outside. 🙂
Oh, I’m so jealous of your rosemary plant! I wish I could grow herbs…but I am sadly lacking in any bit of outside space.
I love roasted fries! They are versatile and go with so many dinners…or just eat them by themselves. 🙂 These look amazing.
Looks delicious! I make oven-roasted potatoes regularly, but the parmesan would definitely add a little extra allure.
I’ll definitely be making them more often after trying this combination, Stephanie!
I love oven fries (I usually just use salt and pepper) but with parmesan and rosemary??? I really don’t think I’d be able to stop eating them! And now I kinda want fries … for breakfast (which clearly is not happening!) haha
Oh my! These Parmesan Rosemary Oven Fries sound totally delectable! I would eat these fries over dinner for sure! LOL…
I’m always looking for new toppings to put on homemade fries. I can’t believe I haven’t tried these yet.
These look SUPER delicious. Rosemary and potatoes are a match made in heaven… great SRC pick!