These are the best fries I have ever tasted
- Carbohydrate 29.898910625 g
- Cholesterol 8.8 mg
- Fat 5.598425 g
- Fiber 2.33666242802143 g
- Protein 7.444753125 g
- Saturated Fat 2.124648 g
- Serving Size 1 1 Serving (175g)
- Sodium 201.001875 mg
- Sugar 27.5622481969786 g
- Trans Fat 0.293479125000001 g
- Calories 195 calories
Step-by-step
- Preheat the oven to 475 degrees with a baking sheet inside the oven.
- Combine Parmesan, garlic powder, paprika, cayenne and salt in a small bowl.
- Coat potato wedges with 1 Tbsp oil in a large bowl, then add the Parmesan mixture, tossing to coat. Remove baking sheet from the oven and coat with the remaining oil.
- Place wedges on the pan and roast until golden , 15 minutes per side. Return fries to bowl and toss with parsley.
Preheating and Pan Physics
Replacing russet potatoes with a waxy variety like Yukon Gold alters the starch ratio, yielding a creamier interior rather than the fluffy texture required here. Preheating the baking sheet at 475 degrees creates a searing surface that instantly sets the potato exterior upon contact, preventing sticking. Heavy-gauge aluminum pans distribute heat more evenly than thin sheets, reducing hot spots that burn the cheese coating before the interior cooks through.Judging Doneness Visually
Visual cues dictate doneness since thermometers cannot pierce a wedge accurately. Look for a deep golden-brown crust and a uniform internal temperature signaled by steam escaping when a wedge is pierced with a fork. Turn the wedges precisely at the 15-minute mark to ensure even browning across both cut sides without breaking the crisp exterior crust.Fresh Versus Dried Elements
Fresh grated Parmesan melts into a cohesive lace against the potato surface, whereas pre-grated shelf-stable varieties contain anti-caking cellulose that prevents proper adhesion. Finely minced fresh parsley adds moisture during the post-roast toss, while dried herbs require earlier incorporation during oil coating to rehydrate properly in the oven heat.
