I love fries. Way too much I think. Usually I like my fries to be thin, but the real way I love my fries is extra crispy! That browned crispy exterior just gets me every time. Typically you can only get that crispiness from frying the potatoes, but now you can lose that hassle and extra fat and bake these wedge fries instead!
These wedge fries are family friendly, my kids loved them! Because really, what kid doesn’t love a good french fry?
In the past, I’ve had issues with baking fries… the never seemed to get crispy enough, were too oily, or just not seasoned well enough. And in all honesty, a few of these fries didn’t get as well done as I’d like, but that’s because I cut them a little too thick. Oh well 🙂
Those couple of fries aside, I found a method that lends to perfectly crispy exteriors, every time! Instead of putting the potatoes on a cold baking sheet and then into the hot oven, preheat your baking sheet in the oven first. Then when you put your potatoes on it, you’ll hear a sizzle as they hit the pan. Ahhhh, that sizzle… it’s a wonderful sound isn’t it? This ensures a great crispy outside of the fry, and they don’t stick to the pan!
I chose a garlic, parmesan and herb coating for my fries, but feel free to switch that out for any seasonings you prefer 🙂 You can also make any dipping sauce you’d like. I went simple on this one and just cracked some black pepper over some ketchup and called it a day. I wanted the seasonings on the outside to really shine through and not get drowned out in the dipping sauce.
Making these fries is ridiculously simple… just cut a russet or Idaho potato in half lengthwise, then cut each half into 4 long strips. So you end up with 8 total wedges out of the 1 potato. Repeat that for the remaining 2 potatoes and place them in a large bowl. Top with salt, pepper, grated parmesan, minced parsley, dried thyme, minced garlic and olive oil. Toss them all together.
Pull your preheated baking sheet out of the oven, add a little oil or cooking spray, then place potatoes on the baking sheet and bake at 375 for 30 minutes. I flipped my potato wedges over halfway through cooking.
And that’s it. Simple right? Once you take the fries out of the oven, garnish with some fresh parsley, thyme and more parmesan cheese… because everything is better with more cheese 😉
These fries would go great with just about anything. I served them alongside my Beef Stroganoff, but they would also go really well with my Turkey Chili, Stuffed Flank Steak, or Heroin Chicken Tenders 🙂
Perfectly soft and fluffy on the inside!
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Recipe adapted from Damn Delicious
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- 3 russet or Idaho potatoes cut into 8 long wedges each (total of 24)
- 2 Tbsp olive oil
- 8 cloves garlic minced
- 1 1/2 tsp dried thyme leaves
- 1/2 cup grated Parmesan
- 2 Tbsp fresh parsley minced
- salt and black pepper to taste
- Minced fresh parsley for garnish
- Minced fresh thyme for garnish
- Extra grated Parmesan cheese for garnish
- Preheat oven to 375 degrees. Place a baking sheet in the oven to preheat as well. Once preheated, remove from oven and lightly oil or spray with cooking spray.
- Place potatoes in a large bowl and add grated Parmesan cheese, minced garlic, dried thyme leaves, salt and pepper, minced parsley, and olive oil. Toss to combine well.
- Place potatoes in a single layer onto the preheated baking sheet.
- Place into oven and bake for 30 minutes, turning over halfway through, or until golden brown and crisp.
- Use the broiler if you'd like to get them extra crispy.
- Serve garnished with additional minced parsley, minced thyme and grated Parmesan cheese.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.