Need something to accompany your grilled animal during this outdoor cooking season? A brat, burger or rack of ribs would be lovely with these fries. They would pair well with a lot of meals, all 365 days of the year. Much healthier than fried potato, plus you don't have the mess or have to spend so much on frying oil. Yes, you can get really good fries that aren't handed to you in a bag through the drive through window. DIY is always better, you know that.
Like my hundos, I prefer my fries crispy. Placing them on a rack instead of laying them down on a pan increases hot airflow around the individual potato slices, so you get crisp fries without having to flip them around halfway through the cooking time. That's easy.
Parmesan Garlic Oven Fries
1 large baking potato
2 TB canola or veggie oil
1 ts garlic powder
2 TB finely grated Parmesan or Romano cheese
1/2 ts kosher salt
1/4 ts freshly cracked black pepper
Fire up the oven to 425F.
Using a mandoline, slice potato lengthwise into 1/4" fries. Or, using your sweet ass knife skills, slice potato into 1/4" fries. Dry potato slices well with paper towel, then place onto a sheet pan. Coat with oil of your choice, then sprinkle with the garlic, cheese, and pepper. Toss everything around to coat evenly, being careful not to break any precious fries. Place the potato slices onto a rack on the same sheet pan, spacing so they are not touching. Bake in the middle of your oven for about 18-22 minutes, keep a close eye on them during the last five minutes, remove when they have reached your desired level of crispiness. Season with salt while still hot and enjoy them very soon after that.
A mandoline will turn a spud into uncooked lengths of tuber in ten seconds, but if you have a sharp knife and a steady hand you can get there no problem. Freedom fries on Flag Day? You betcha.