Extra firm Parmesan garlic fries are heated in the stove, rather than seared, for a more beneficial french fry formula! Top this Parmesan fries formula with a touch of garlic and parsley covering for a definitive sans gluten side dish formula.

Parmesan and garlic are a match made in paradise. Transform that epic combo into these excessively fresh prepared Parmesan garlic fries and you have yourself an overly fast and simple to-make side dish.

Commonly when we go out to eat at eateries I am reluctant to request fries. Despite the fact that potatoes are actually without gluten, the oil wherein eateries fry them in is commonly cross-defiled with other flour-covered things.

Needing to healthify the great french fry formula, I set out to make these Parmesan garlic fries by preparing them in the broiler rather than profound singing them. The objective was to accomplish a similar proportion of firm : delicate and not forfeit a lot on flavor.

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Ingredients :

• 2– 2 ½ lbs russet potatoes
• 2 Tbsp olive oil
• 1 tsp salt divided
• ½ tsp pepper divided
• 2 Tbsp butter*
• 2 cloves garlic crushed
• ¾ c Parmesan finely grated
• ¼ c parsley fresh

Instructions :

1. Preheat oven to 400 degrees.
2. Peel and cut potatoes into matchstick slices, ½ – inch wide and ¼ – inch thick.
3. Place potato slices in a gallon zip-top bag and toss with olive oil, ½ teaspoon salt and ¼ teaspoon pepper.
4. Line two baking sheets with parchment paper.
5. Layer potato slices in a single layer on each baking sheet.
6. Bake fries in preheated oven for 30-35 minutes, flipping halfway through.
7. During the last five minutes of baking, heat butter and garlic over medium heat in a small saucepan for 1-2 minutes, stirring constantly. When garlic starts to brown, remove from heat.
8. In a large bowl combine fries, garlic butter, ½ teaspoon salt, ¼ teaspoon pepper, Parmesan, and parsley. Toss until fries are evenly coated.
9. Serve immediately and enjoy!