Oven Baked Lemon Oregano Parmesan French Fries

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
4 servings
1 hr 15 min

French Fries are the perfect accompaniment to so many different dishes and are also perfect as a meal on their own. These Lemon Oregano Parmesan French Fries are baked instead of fried for a healthy-ish and easy side dish.

Have you ever known anyone who doesn’t like potatoes? No, because that’s crazy, right? Well, my old roommate is apparently a crazy person, because he doesn’t like them. The only form of potatoes that he’ll eat are potato chips and SUPER crispy French fries. No baked potatoes, no mashed potatoes, no roasted potatoes. Like I said – crazy person.

I absolutely adore potatoes in almost any form and always have. Given that, and my love of cooking, it’s a little strange that up until a few years ago I was totally guilty of using only pre-made mashed potatoes, and I had never even thought about making my own French fries.

Now though, I couldn’t even imagine using the pre-made mashers, and while I’ll still use frozen fries if I’m really in a time crunch, it’s so so much better to make your own, and it’s really not that much more complicated than ripping open a bag of frozen fries.

Oven Baked Lemon Oregano Parmesan French Fries
Recipe details
  • 4  servings
  • Prep time: 35 Minutes Cook time: 40 Minutes Total time: 1 hr 15 min
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Oven Baked Lemon Oregano Parmesan French Fries
  • 1 pound yukon gold potatoes
  • 2 tablespoons olive oil
  • salt and pepper
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon fresh oregano, minced (or 1 tsp dried)
  • Zest of one lemon
To Make Oven Baked Lemon Oregano Parmesan French Fries
Start by cutting your potatoes into fries - cut the potatoes in half, then in sticks based on your fry size preference.
Preheat the oven to 375.
Place the potatoes in a bowl and cover them with water and let them sit for 30 minutes. Drain the potatoes, and run them through a salad spinner a few times to dry. You could also lay them flat on a towel for 20 minutes to dry if you dont have a salad spinner.
Place the potatoes on a baking sheet (or two if you need the room) and drizzle with olive oil, and season liberally with salt and pepper.
Place the potatoes in the oven and bake for 20 minutes. After 20 minutes, raise the heat on the oven to 400, and continue to bake for another 15-20 minutes depending on the size of your fries and how crispy you want them.
While the fries are baking, mix up the topping: in a small bowl, grate your parmesan cheese with a microplane zester, and add the chopped oregano. Using the same zester, grate the lemon peel and mix it all together.
When the fries come out of the oven, taste and season with more salt if needed, and top the fries with the parmesan mixture. Serve.
Sara's Tiny Kitchen
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