Oven Baked Parmesan French Fries

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By the time I boiled the potatoes to fork tender, they were breaking apart as I tried to toss with oil, salt and pepper. Then they never really browned, then put on grated cheese and they then just got leathery not crisp on outside tender inside. I think I might try it like others suggested with frozen french fries.

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Great flavor. Perfect compliment to backyard cuisine. Next time will cut thinner because I liked the crunchy flavor with the cheese when cooked on the edges of the fries.

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I used another reviewers suggestion of starting out w/ frozen fries. I used frozen shoestrings & thawed them. I only baked them the first time for about 5 minutes, then I added the parmesan & baked until the cheese was melted & just starting to turn golden. I did leave plenty of room for the fries to cook & didn't have any problems w/ them either being soggy or sticking together. This recipe is a keeper!

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This recipe is awesome...my kids are always asking for french fries done this way now.

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I agree with "these fries were too soggy". I had the same results, but I have to admit that I cooked the potatoes too long. The potatoes were tasty and I will not give up, I will try the recipe again...

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very good, i personally like to add a clove of minced garlic to the fries about halfway through the roasting

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I par boiled, drizzled with olive oil and salt and pepper, put in fridge on sheet pan for over 8 hours. When ready to bake I preheated the oven, stirred a bit to make sure they were all coated, then baked as directed. Sprinkled with the cheese, back into the oven and they were wonderful. Mine did not stick together, although I did not clump them, gave them some room. They browned nicely and I will never fry a french fry again. I highly recommend this recipe. Thanks Michael.