Description
Crispy, golden bacon garlic parmesan fries deliver an irresistible flavor explosion that elevates classic potato strips to gourmet heights. Sizzling bacon, fragrant garlic, and nutty parmesan cheese create a mouthwatering side dish you cannot resist devouring.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes, cut into fries or wedges
- 6 slices bacon, cooked until crispy and crumbled
- ½ cup (50 g) freshly grated Parmesan cheese
Seasoning and Spices:
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 2 cloves garlic, minced
Finishing and Optional Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 425°F (220°C) and prepare a baking sheet with parchment paper, ensuring a non-stick surface for optimal fry roasting.
- Slice potatoes into uniform, crisp-edged fry shapes, creating consistent thickness for even cooking and perfect texture.
- Massage potato strips with olive oil, infusing them with smoky paprika, garlic powder, kosher salt, and cracked black pepper until each fry is thoroughly coated with seasoning.
- Arrange potato fries in a single, spacious layer on the parchment-lined sheet, avoiding overcrowding to guarantee maximum crispiness.
- Roast the fries in the hot oven, rotating the baking sheet midway through cooking to ensure uniform golden-brown coloration and crunchy exterior.
- While fries are transforming, render bacon in a skillet over medium heat until achieving a perfectly crisp, deep mahogany texture.
- Crumble the cooked bacon into rustic, bite-sized pieces, setting aside for later garnishing.
- In the same skillet, gently melt butter and sauté minced garlic, releasing its aromatic essence without browning.
- Once fries emerge from the oven with a stunning golden crisp, transfer them to a serving platter.
- Lavishly drizzle the fragrant garlic butter across the fries, creating a glistening coating.
- Generously sprinkle crumbled bacon, shower with freshly grated Parmesan, and garnish with chopped parsley for a vibrant finish.
- Serve immediately, presenting a symphony of smoky, garlicky, crispy deliciousness.
Notes
- Prep potatoes uniformly for even cooking, ensuring each fry is similar in size and thickness to guarantee consistent crispiness.
- Use starchy potatoes like Russet or Idaho for maximum crunchiness, as their low moisture content helps achieve that perfect golden exterior.
- Pat potato strips completely dry before seasoning to prevent steaming and promote better browning and crisp texture.
- Avoid overcrowding the baking sheet, which can cause soggy fries; leave space between potato strips for proper air circulation and crisp development.
- For gluten-free version, confirm Parmesan cheese is certified gluten-free and replace regular bacon with nitrate-free alternatives.
- Lower-fat adaptation can include turkey bacon or omit bacon entirely, using smoked paprika to maintain deep smoky flavor profile.
- Make ahead by par-baking fries, then quickly reheating in oven for 5-7 minutes before serving to maintain optimal crispness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 30 mg