Panko Parmesan Garlic Fries

Last night we had a few people over to watch Quiet Desperation, a show put together by a few friends of ours (and possibly including Matt – the show started out as a web series, and he’s in a few episodes of that, but when they converted it for TV, some things got cut and we don’t know if that includes his scenes yet), and also to help us empty some beer bottles. I’m not just trying to think of a new and exciting way of saying “drinking,” although let’s be fair, the bottles are emptied by drinking them – but the thing is that I got Matt a fancy beer-brewing kit for Christmas, and it makes a large batch, and you bottle it in regular bottles, which you sterilize from normal empties and then use a thingy to seal a lid onto them. So we need a huge quantity of empties – 53, to be exact! It’s a project! Anyone want to help out?

Anyway, so folks came over to watch tv and drink beer, and I made some food, including these oven fries. Let me tell you, they went over well – when people are even nibbling on them cold at the end of the night, that’s success. The recipe came from Babble, where these were cut as coin-shaped, more chip-shaped things, and I made mine into fry-shapes. I also didn’t sprinkle over more parmesan at the end, because I forgot and I had stuff on the go, and I didn’t have any parsley hanging around to sprinkle either. I did, however, sprinkle over the salt and garlic (I had about 5 molecules of garlic salt left, so mostly I used just garlic and salt rather than a combination seasoning) after the fries came out of the oven, like they do in restaurants and like I did the summer I worked at a concession stand on the beach. I recognize that those were deep-fried instead of baked, so they were coated in hot oil for the salt and seasonings to adhere to, but these do get a coating of olive oil that is still more or less around when they come out of the oven, so it still works.

Panko Parmesan Garlic Fries

Ingredients
3 russet potatoes, roughly peeled
3 tbsp olive oil
1/4 cup panko breadcrumbs (well, I mean, actually they’re bread flakes, but pedantry is unattractive)
1/4 cup parmesan
garlic powder
salt
pepper

Method
Preheat oven to 450.
Slice the potatoes into 1/4″ strips, more or less, and put them in a big bowl.
Drizzle the olive oil over them and toss to coat evenly.
Add in the panko and parmesan and stir through – most of them won’t be coated per se, but all of the fries should have at least some of everything on them.
Lightly grease a baking sheet.
Spread out the fries on the sheet in a single layer.
Bake for 20 – 22 minutes or until golden.
Remove fries from the baking sheet and put them in a bowl.
Toss with garlic powder, salt, and a bit of pepper.

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2 Responses to Panko Parmesan Garlic Fries

  1. Crystal says:

    Those fries sound WAY too delicious. I just ate dinner and my mouth is watering… if I didn’t have an ounce of self control I’d be on my way to make them now (actually, it’s the lack of ambition that is really stopping me!)

  2. camille says:

    I definitely recommend them the next time you’re stuck for a side dish – and other than baking time, the part that took the longest was slicing the potatoes, so it’s not exactly super involved. Then again, I’m slow with a knife.

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