Garlic Parmesan Oven Fries

What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on […] The post Garlic Parmesan Oven Fries appeared first on Budget Bytes.

Garlic Parmesan Oven Fries

What doesn’t taste better when covered in garlic and Parmesan?? This classic flavor combo gives these oven-baked fries a one-two punch of savory umami flavor that makes you just want more and more… And don’t get me wrong, I’d be more than happy to just eat a huge plate full of these Garlic Parmesan Fries on their own, but you might as well serve them next to an equally epic sandwich for a totally brag-worthy meal. Suggestions for delicious sammies and dipping sauces to pair with your fries are included below! ????

Originally posted 2-18-2016, updated 9-22-21.

Are Oven Baked Fries Crispy?

Thick-cut oven-baked fries like these are not crispy like their deep-fried counterpart. That’s just the nature of baking versus deep frying. They’ll get a little crispy along the edges and coating them in grated Parmesan does go a long way toward giving the potato a lot of texture so you won’t really miss the ultra-crispy deep-fried texture. 

Seasoning Ideas for Oven Fries

What I love about these baked fries is that you can change the seasoning to be almost any flavor you like. Keep in mind the extra texture that the Parmesan gives to the fry when deciding whether to include Parmesan in your seasoning mix. Some other french fry flavor ideas are:

  • Cajun seasoning
  • Garlic Herb
  • Basic seasoning salt (like Lawry’s)
  • Chili powder
  • Ranch seasoning
  • Steak seasoning

What to Serve with Garlic Parmesan Fries

These Garlic Parmesan Fries are pretty spectacular and they deserve to be on a plate next to something equally as delish. Try pairing them with Bacon Ranch Turkey Burgers, Mediterranean Turkey Burgers, Baked Spicy Chicken Sandwiches, Sloppy Joes Plus, or Vegetarian French Dip Sandwiches. 

Want an awesome sauce to dip your fries in? Try some Comeback Sauce, Homemade Ranch Dressing, or 5 Minute Nacho Cheese Sauce! 

Side view of a pile of Garlic Parmesan fries with a small cup of ketchup

a hand dipping a fry into a cup of ketchup next to a pile of fries

Oven Baked Garlic Parmesan Fries

These oven-baked Garlic Parmesan Fries are the perfect side dish to any burger or sandwich, or just piled high with your favorite toppings!
Total Cost $1.55 recipe / $0.78 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 387kcal
Author Beth - Budget Bytes

Equipment

  • Chef's Knife
  • Enamelware Sheet Pan
  • Parchment Paper

Ingredients

  • 2 russet potatoes (about ⅔ lb. each) $1.08
  • 2 Tbsp olive oil $0.16
  • 2 tsp dried oregano $0.20
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Instructions

  • Preheat the oven to 425ºF. Wash the potatoes well then cut into ½-inch wide fries.
  • Place the cut fries in a large bowl and add the olive oil, oregano, garlic powder, salt, pepper, and Parmesan. Toss until the fries are coated in oil and seasoning.
  • Spread the seasoned fries out onto a large baking sheet covered in parchment paper.
  • Bake the fries for about 30 minutes, or until well browned, stirring once half-way through.
  • Serve hot! Optional garnish: chopped parsley and a pinch of Parmesan.

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 56g | Protein: 9g | Fat: 16g | Sodium: 674mg | Fiber: 5g

baked garlic parmesan fries on a baking sheet garnished with parsley

How to Make Oven Baked Garlic Parmesan Fries – Step by Step Photos

Two russet potatoes on a cutting board, one cut into fries

Preheat the oven to 425ºF. Wash two russet potatoes and cut them into ½-inch wide “fries.”

Cut potatoes in a bowl with seasoning

Place the cut fries in a large bowl and add 2 tablespoons olive oil, 2 teaspoons dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon freshly cracked pepper, and 2 tablespoons grated Parmesan. Toss the fries until they’re evenly coated in oil and seasoning.

uncooked fries spread out on a parchment lined baking sheet

Line a large baking sheet with parchment paper. Spread the seasoned fries out over the baking sheet.

baked garlic parmesan fries on the baking sheet

Bake the fries in the fully preheated 425ºF oven for 30 minutes, or until nicely golden brown, stirring once halfway through.

close up view of garlic parmesan fries and a cup of ketcheup

Garnish the fries with a little chopped parsley and another pinch of grated Parmesan, if desired. Serve and enjoy!

The post Garlic Parmesan Oven Fries appeared first on Budget Bytes.

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Amazing Eggplant Parmesan

Eggplant parmesan is a tangy, crispy, cheesy masterpiece! Delicious eggplant covered in a delightful mix of herbs and spices, this recipe will knock your socks off! Baked to perfection, eggplant parmesan is the perfect entree for your family meal. And if you want to complete your delicious Italian feast, cook up some Roasted Asparagus, a…

Amazing Eggplant Parmesan

Eggplant parmesan is a tangy, crispy, cheesy masterpiece! Delicious eggplant covered in a delightful mix of herbs and spices, this recipe will knock your socks off!

Baked to perfection, eggplant parmesan is the perfect entree for your family meal. And if you want to complete your delicious Italian feast, cook up some Roasted Asparagus, a Chicken Caesar Pasta Salad, and some homemade rolls. Your tastebuds will thank you later!

Eggplant parmesan in a baking dish.

Baked Eggplant Parmesan

Eggplant parmesan hails from Italy! It is a classic Italian dish that you may have seen on some Italian restaurant’s menu and wondered what it is or what it tastes like! Or maybe, you wondered how it could be an Italian dish without ANY pasta! Well, I will tell you all about it. Eggplant parmesan has a delicious mix of herbs and spices, ooey-gooey melted cheese, and marinara sauce that give it a distinct Italian flavor. It is coated and baked which makes it have a deliciously crispy texture! It’s a dish that your whole family will love!

Though authentic Italian eggplant parmesan doesn’t bread the eggplant, this recipe is amazing and I actually like it baked even better this way! In fact, this recipe is so delicious that it’s an easy choice and my kids even love it! And whenever my kids love something that is based on a vegetable, well… That’s a winner in my book! Cook it up as a whole meal with a green salad, some veggies, and some chocolate dessert. This is so amazing and filling that you will want to try this again and again! Trust me, it’s worth the time that it takes to put this together! You won’t regret it!

A slice of eggplant parmesan on a plate.

Sweat it Out

Before you begin cooking this eggplant parmesan, you will need to sweat the eggplant. What this does it that it basically drains all of the moisture and bitterness out of the eggplant. Trust me, don’t skip this step! Your eggplant parmesan will taste MUCH better after you do this!

  1. Slice: Cut up your eggplant into ½ thick slices.
  2. Set them out: Get out some paper towels and place them on a baking sheet. Go ahead and fill up the baking sheet with your eggplant.
  3. Salt: Sprinkle them liberally with sea salt. Flip each slice over and do the same to the other side.
  4. Wait: Let them sit like this on your counter for 30 minutes. You will see liquid start to come out of the eggplant! This is the bitter moisture that you WANT to come out. That means the sweating process is working!
  5. Rinse: Once you have let the eggplant sweat for 30 minutes, rinse each slice! Make sure that you rinse off all of the excess salt and liquid.
  6. Pat dry: Once your slices have been thoroughly rinsed, you will want to pat them all dry with a paper towel. Now, they are ready to season and cook! You will be amazed at how much this changes the flavor of your eggplant for the better!
Eggplant on a baking sheet, sweating it out.

Ingredients in Eggplant Parmesan

Now that you have taken the time to let the eggplant sweat it out, it’s time to look over the rest of the ingredients! See the recipe card below for a list of exact measurements.

  • Eggplant: You will want to get 2 medium sized eggplant.
  • Salt: This is for seasoning and letting the eggplant sweat.
  • Flour: All purpose flour is fine to use in this recipe!
  • Eggs: Try and make sure that our eggs are at room temperature before using.
  • Panko bread crumbs: Coating them with these will give it that delicious, crisp texture!
  • Parmesan cheese: Parmesan cheese is classic to Italian recipes!
  • Italian seasoning: This homemade Italian seasoning takes less than 5 minutes to make and is amazing! If you can’t make it then you can use store-bought.
  • Homemade marinara sauce: I personally think that this marinara sauce tastes the very best! You can make it beforehand! Or, you can totally use store-bought marinara sauce if that’s all that you have!
  • Mozzarella cheese: This delicious cheese will be melted on top! Yum!
  • Basil: Used to garnish and add in a delicous and fresh flavor!
4 pictures showing how to properly coat eggplant.

How to Make Easy Eggplant Parmesan

You have got all of your ingredients and let the eggplant sweat it out which means… It’s time to bake this up! This dish is worth every second that you spend on it! Trust me, you are going to love it!!

  1. Slice and sweat: Slice eggplant ½ inch thick creating 15 slices. Then, lay the eggplant on a baking sheet, sprinkle with salt and let them sweat all of the bitter liquid for 30-45 minutes. Pat with a paper towel to dry.
  2. Mix cheese and eggs: Preheat oven to 375 degrees. In a small bowl add the flour, another small bowl add the Panko, ¾ cup parmesan cheese, and Italian seasoning . After that, in the last small bowl whisk together the eggs.
  3. Coat: Line a baking sheet with parchment paper. Dip the eggplant first in the flour, second in the egg, and last in the Panko. After you dip it, then lay in an even layer on the baking sheet.
  4. Bake until crispy: Bake for 25-30 minutes flipping halfway through and bake until crispy and brown.
  5. Add sauce: In a 9×13 inch baking dish spread ½ cup of the marinara in the bottom. Then, lay half of the eggplant on top of the sauce. Top with 2 cups of the marinara sacue and 1 cup of the mozzarella cheese. Once you’ve done that, then repeat the layer and end with mozzarella cheese and sprinkle ¼ cup grated parmesan on the very top.
  6. Bake until cheese melts: Bake for 20-25 minutes or until cooked throughout and the cheese is bubbly. Once it’s done baking, then you can serve with chopped basil for garnish if desired.
6 pictures showing how to layer eggplant with sauce and cheese.

Cooking Tips

If you’ve never cooked eggplant parmesan before, don’t let it intimidate you! While it takes a bit of time to make, it isn’t complicated and anyone can do it! Here are a few tips to help you out!

  • Do I need to peel the eggplant? Nope! Make this easy on yourself and leave the peel on! It is completely edible and adds a great texture after it’s been cooked!
  • How do I pick an eggplant? A good rule to follow when picking out your eggplant is to look for one that is glossy. Also, when you pick it up, give it a little squeeze. It should have a tiny bit of give to it. If it’s rock hard, it’s not ready and one that is too soft is too ripe!
  • Let it rest: After you have baked your eggplant, let it sit for 15+ minutes at room temperature after baking. If you try to cut into it right as it comes out of the oven, it will fall apart. Give it a minute to set back up!
Eggplant parmesan being dished up.

How to Store Leftovers

If you end up with leftovers of this eggplant parmesan, you can totally store it and eat it later! In fact, it makes a great lunch the next day!

  • Refrigerate: Once your eggplant parmesan has cooled, place it in an airtight container. Then, put it in your fridge and it can last there for 2-3 days!
  • Reheat: Preheat your oven to 350 degrees. Cover in foil and cook eggplant parmesan for 15 minutes. Take off the foil and cook for another 10 minutes or until the cheese is bubbly.
Eggplant parmesan being cut into with a fork.

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Print

Amazing Eggplant Parmesan

Eggplant parmesan is a tangy, crispy, cheesy masterpiece! Delicious eggplant covered in a delightful mix of herbs and spices, this recipe will knock your socks off!
Course Dinner, Main Course
Cuisine American
Keyword eggplant parmesan
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 6 eggplant slices
Calories 472kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds eggplant (about 2 medium sized eggplant)
  • salt
  • 1/2 cup flour
  • 3 large eggs
  • 2 cups panko bread crumbs
  • 1 cup grated parmesan cheese (divided)
  • 1 Tablespoon Italian seasoning
  • 4 cups homemade marinara sauce (or store-bought)
  • 3 cups mozzarella cheese (shredded)
  • Fresh chopped basil for garnish

Instructions

  • Slice eggplant ½ inch thick creating 15 slices. Lay the eggplant on a baking sheet, sprinkle with salt, and let them sweat all of the bitter liquid for 30-45 minutes. Pat with a paper towel to dry.
  • Preheat oven to 375 degrees. In a small bowl add the flour, another small bowl add the Panko, ¾ cup parmesan cheese, and Italian seasoning. In the last small bowl whisk together the eggs.
  • Line a baking sheet with parchment paper. Dip the eggplant first in the flour, second in the egg, and last in the Panko. Lay in an even layer on the baking sheet.
  • Bake for 25-30 minutes flipping halfway through and bake until crispy and brown.
  • In a 9×13 inch baking dish spread ½ cup of the marinara in the bottom. Lay half of the eggplant on top of the sauce. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese. Repeat the layer and end with mozzarella cheese and sprinkle ¼ cup grated parmesan on the very top.
  • Bake for 20-25 minutes or until cooked throughout and the cheese is bubbly. Serve with chopped basil for garnish if desired.

Nutrition

Calories: 472kcal | Carbohydrates: 43g | Protein: 29g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1647mg | Potassium: 1046mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1414IU | Vitamin C: 15mg | Calcium: 568mg | Iron: 5mg
Source : The Recipe Critic More   

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