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Recipe courtesy of Ree Drummond

Parmesan Garlic Fries

  • Level: Easy
  • Yield: 1 to 2 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 2 servings
    Calories
    844
    Total Fat
    82
    Saturated Fat
    27
    Carbohydrates
    20
    Dietary Fiber
    1
    Sugar
    13
    Protein
    11
    Cholesterol
    103
    Sodium
    1445
  • Total: 40 min
  • Active: 10 min
Parmesan Garlic Fries are on the snacks and starters menu at Ree’s Mercantile restaurant where they are a huge hit with customers. Piled high with grated cheese and garlicky butter, Ree has adapted the recipe for the home cook using frozen, seasoned fries.
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Ingredients

Garlic Butter:

1 tablespoon olive oil

3 garlic cloves

4 tablespoons softened salted butter

2 tablespoons grated Parmesan

1 tablespoon fresh oregano, minced

Fries:

1 1/2 pounds seasoned frozen fries

Toppings:

1/4 cup grated Parmesan

1 teaspoon chopped parsley

1/2 cup garlic aioli (store bought)

1/2 cup ketchup

Directions

  1. To make the garlic butter, heat the olive oil in a small skillet over medium-low heat. Add the garlic and cook for 4 to 5 minutes to sweat and release the flavor of the garlic. Remove from the heat and let cool for 5 minutes.
  2. Once cooled, add the butter, Parmesan and oregano to a small bowl. Mix in the olive oil and garlic. Stir to combine and set aside.
  3. Cook the fries according to the package instructions, then remove from the oven.
  4. Add the soft garlic butter to the fries and toss to coat. Garnish with the grated Parmesan and fresh parsley. Serve with the garlic aioli and ketchup on the side.
Show: The Pioneer Woman
Episode: Merc Homemade

Categories:

Fries Potato Parmesan Cheese Recipes Appetizer Side Dish Gluten Free

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8 Reviews
Add Your Review

Patricia A.

These have good flavor, but the process didn't benefit them. I put the garlic butter mixture on the fries on the same pan immediately after pulling them out of the oven, and the mixture never melted and blended into the fries as hoped. Following the recipe resulted in spots of garlic buttery parm sat on cool fries because they cool quickly. Before making this I thought it would have made more sense to cook the garlic in the butter and pour it over the fries. I wish I had gone with my instincts, then sprinkle with the parm and herbs. It would have been a more cohesive dish as well as less steps. Always a bonus. Although, the flavor profile is great, I'd dumb down the process, plus add more garlic. We love garlic!

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