Crispy Parmesan Thyme Fries (Print Version)
# Ingredients:
→ Main ingredients
01 -
1.3 lbs (600g) potatoes, preferably russet or Yukon Gold
02 -
2 tablespoons extra virgin olive oil
03 -
1/2 cup (50g) freshly grated Parmesan cheese
04 -
3-4 sprigs fresh thyme leaves, removed from stems
05 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Wash and scrub the potatoes (peeling is optional). Cut them into even sticks about 1/4 inch thick. Place the cut potatoes in a bowl of cold water for 30 minutes to remove excess starch. Drain thoroughly and pat completely dry with paper towels or a clean kitchen towel.
02 -
In a large bowl, combine the grated Parmesan cheese, olive oil, and chopped fresh thyme leaves. Add a pinch of salt and black pepper (go easy on the salt as Parmesan is already salty). Add the dried potato sticks to this mixture and toss gently until all pieces are evenly coated.
03 -
Preheat your oven to 360°F (180°C) fan or 400°F (200°C) conventional. Line a baking sheet with parchment paper for easy cleanup. Arrange the coated potato sticks in a single layer, making sure they don't touch each other. Bake for about 40 minutes, turning them over halfway through, until golden brown and crispy on the outside and tender on the inside.
04 -
Preheat your air fryer to 360°F (180°C). Place a single layer of the coated potato sticks in the air fryer basket, being careful not to overcrowd. Cook for 15-25 minutes, shaking the basket every 5 minutes to ensure even cooking. They're done when golden brown and crispy on the outside.
# Notes:
01 -
Cooking time will vary depending on how thick you cut your fries - thinner fries cook faster but can burn more easily, while thicker fries take longer but hold their shape better. For extra flavor, try adding a pinch of garlic powder or smoked paprika to the Parmesan mixture.