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• My Garlic Parmesan Fries Are The Ultimate Savory Side
• Ingredients & Substitutions
• How To Make Garlic Parmesan Fries
• My Recipe Tips
• Serving Ideas
• Garlic Parmesan Fries (Extra Crispy) Recipe card
• Seasoning Variations
• Recipe Reviews

My Garlic Parmesan Fries Are The Ultimate Savory Side

I love rutabaga fries and zucchini fries when I’m in the mood for something lighter, but let’s be honest, sometimes you just need the real thing. These savory homemade garlic parmesan fries are my go-to when that craving hits. Fresh cut potatoes get the star treatment with crispy parmesan, plenty of garlic, and the right spices. The result is restaurant-worthy but still easy to make at home. Here’s why you’ll love them too:

• Big flavor with just 5 ingredients – All it takes is Parmesan, garlic, and a few pantry staples to make these fries shine. No deep frying or questionable oils needed.
• Based on my go-to oven fry technique – I’ve tested lots of oven fries, and this method gives you the best texture: golden and crunchy on the outside, light and fluffy on the inside.
• Kid-friendly and easy to customize – These fries are always a hit with my kids, and you can switch up the seasonings or cheese to match whatever you’re making for dinner or game day .

I love serving these as a side with my favorite mains (see ideas below), but they’re just as good as part of an appetizer spread — think warm queso for dipping, jalapeno poppers , or buffalo chicken meatballs . However you serve them, make them with me for a healthier fry fix!

Ingredients & Substitutions

Here I explain the best ingredients for my garlic parmesan fries recipe recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Yukon Gold Potatoes – I used Yukon Golds because they have that rich, buttery flavor and get perfectly crispy on the outside while staying light and fluffy inside. Russets or pretty much any kind you like will work too.
• Olive Oil – This helps the seasonings stick and gets the fries nice and crispy. Sometimes I use avocado oil instead, or even cooking spray if I’m trying to cut back, but just know you’ll need a lot of sprays to match the oil.
• Parmesan Cheese – I went with pre-grated parm to keep things easy. I usually sprinkle a little extra on at the end too.
• Garlic Powder – I prefer this over fresh minced garlic because it won’t burn.
• Spices – I used garlic powder instead of fresh so it wouldn’t burn, plus sea salt, black pepper, and a pinch of cayenne pepper for a little kick. If you want to change it up, I’ve got more seasoning ideas below !

How To Make Garlic Parmesan Fries

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Soak . Place the cut fries in a big bowl of cold water so they’re fully submerged. Let them soak for at least 20 minutes, then drain and pat them dry with a kitchen towel.
2. Season . Add the fries to a dry bowl, drizzle with olive oil, and sprinkle on the parmesan, garlic powder, salt, pepper, and a pinch of cayenne. Toss until they’re well coated.

1. Bake . Spread the fries out on your baking sheet , leaving a little space between each one so they get crispy. Bake until golden and crisp.
2. Cool . I let the garlic parmesan fries rest a bit so they crisp up even more. Then I give them a quick taste and add a little extra salt, pepper, or parmesan if they need it.

My Recipe Tips

• Cut the fries evenly. I slice them about 1/3 inch thick for the best crispy outside and soft inside. Thicker ones (like steak fries ) take longer, so this size bakes just right. I use this chef’s knife — it’s sharp and easy to handle.
• Soaking the fries makes a big difference! It pulls out some of the starch, so they bake up way crispier and don’t stick together. I never skip this step.
• Pat the fries completely dry after soaking. If they’re still wet, they won’t crisp up properly. I usually use a clean kitchen towel and give them a good blot.
• Use a large baking sheet. Giving the fries plenty of space helps them crisp up instead of steam. I use this extra large baking sheet for just the right amount of space, but you could use two regular sized baking sheets instead.
• Flipping halfway through helps them brown evenly on both sides. It’s a small step, but makes a big difference for that crispy finish.
• Letting the fries sit for a few minutes after baking helps them crisp up even more. I always do this before digging in (or piling on extra parmesan).
• Want to make garlic parmesan fries in the air fryer? Just toss them in a single layer in the basket (you might need to cook in batches) and air fry at 400 degrees F for about 15 minutes, shaking halfway. Or check out my air fryer French Fries recipe if you want the full breakdown.

Serving Ideas

Not sure what to serve with your garlic parmesan fries? Here are a few of my favorite ways to turn them into a full meal.

• Dipping Sauce – I’m all about dipping fries! Ketchup is classic, but I also love ranch or a quick lemon garlic aioli . You can switch it up with BBQ sauce or spicy mayo if you’re feeling fancy.
• Kid-friendly mains – Skip the drive-thru and pair these with crispy chicken tenders , bacon wrapped hot dogs , or even homemade nuggets for a meal the whole family’s into.
• Burgers, steak, or anything grilled – Garlic parmesan fries are a no-brainer with a juicy burger , a perfectly cooked steak , or really anything off the grill . I’ve even done a steak frites night at home and it totally works.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 3/4 lbs Yukon gold potatoes (~5 medium) ▢
• 3 tbsp Olive oil ▢
• 3/4 cup Grated parmesan cheese (plus more to taste at the end) ▢
• 2 tbsp Garlic powder ▢
• 1/2 tsp Sea salt (plus more to taste at the end) ▢
• 1/2 tsp Black pepper (plus more to taste at the end) ▢
• 1/4 tsp Cayenne pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Slice potatoes into fries with a chef’s knife , about 1/3 inch thick. (I left the skin on, but you can peel if you prefer.)
2. Place the fries in a large bowl and submerge in cold water. Soak for at least 20 minutes . Drain and pat dry.
3. Preheat the oven to 400 degrees F (204 degrees C). Grease 2 small-medium baking sheets , or one extra large baking sheet .
4. Place the fries into a dry, large bowl. Drizzle with olive oil. Sprinkle with parmesan cheese, garlic powder, sea salt, black pepper, and cayenne pepper.
5. Transfer fries to the baking sheet(s), leaving space between the pieces.
6. Bake garlic parmesan fries in the oven for 15 minutes . Flip and bake for 15-20 minutes , until golden and crispy.
7. Allow the fries to rest for 2 minutes .
8. If desired, season with additional salt and pepper to taste, and serve with more parmesan.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help your fries bake evenly, turn out perfectly golden, and get that ultra crispy finish every time.
• Variations: See my seasoning variations for fun ways to switch things up — from herby to spicy and everything in between.
• Serving ideas: Don’t miss my serving ideas for for easy mains and sauces that pair perfectly with these fries.
• Store: Pop leftovers in an airtight container in the fridge for up to a week.
• Reheat: Spread them on a baking sheet and bake at 400 degrees F for 8 to 10 minutes, until hot.
• Freeze: Freeze after baking or blanch first, then season. Let them cool, freeze on a baking sheet, and transfer to a freezer bag. They’ll keep for up to 6 months and bake straight from frozen.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Garlic Parmesan Fries

Seasoning Variations

I love the garlic and parmesan combo, but there are so many fun ways to change these up. Here are a few easy variations to try:

• Herby Fries – Add a couple teaspoons of chopped fresh herbs. I like parsley, thyme, or rosemary for a fresh, earthy finish.
• Buttery drizzle – After baking garlic parmesan fries, drizzle with melted garlic butter or a splash of truffle oil for a buttery flavor.
• Zesty lime and cilantro – Skip the parmesan and top the fries with chopped cilantro and a squeeze of fresh lime juice. So simple, but so good.
• Seasoning blends – Toss the raw fries with 3 tablespoons of your favorite mix before baking. I’ve used ranch seasoning , Cajun seasoning , Italian seasoning , and taco seasoning (taco chili cheese fries are a favorite)!

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Garlic Parmesan Fries (Extra Crispy)

Crispy garlic parmesan fries made with simple ingredients and baked to perfection. Easy, cheesy, and seriously hard to stop eating!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/garlic-parmesan-fries/

Ingredients

• 1 3/4 lbs Yukon gold potatoes (~5 medium)
• 3 tbsp Olive oil
• 3/4 cup Grated parmesan cheese (plus more to taste at the end)
• 2 tbsp Garlic powder
• 1/2 tsp Sea salt (plus more to taste at the end)
• 1/2 tsp Black pepper (plus more to taste at the end)
• 1/4 tsp Cayenne pepper

Instructions

1. Slice potatoes into fries with a chef’s knife , about 1/3 inch thick. (I left the skin on, but you can peel if you prefer.)
2. Place the fries in a large bowl and submerge in cold water. Soak for at least 20 minutes . Drain and pat dry.
3. Preheat the oven to 400 degrees F (204 degrees C). Grease 2 small-medium baking sheets , or one extra large baking sheet .
4. Place the fries into a dry, large bowl. Drizzle with olive oil. Sprinkle with parmesan cheese, garlic powder, sea salt, black pepper, and cayenne pepper.
5. Transfer fries to the baking sheet(s), leaving space between the pieces.
6. Bake garlic parmesan fries in the oven for 15 minutes . Flip and bake for 15-20 minutes , until golden and crispy.
7. Allow the fries to rest for 2 minutes .
8. If desired, season with additional salt and pepper to taste, and serve with more parmesan.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help your fries bake evenly, turn out perfectly golden, and get that ultra crispy finish every time.
• Variations: See my seasoning variations for fun ways to switch things up — from herby to spicy and everything in between.
• Serving ideas: Don’t miss my serving ideas for for easy mains and sauces that pair perfectly with these fries.
• Store: Pop leftovers in an airtight container in the fridge for up to a week.
• Reheat: Spread them on a baking sheet and bake at 400 degrees F for 8 to 10 minutes, until hot.
• Freeze: Freeze after baking or blanch first, then season. Let them cool, freeze on a baking sheet, and transfer to a freezer bag. They’ll keep for up to 6 months and bake straight from frozen.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)