2 lbs (about 4–5 medium) russet potatoes, scrubbed and cut into ½-inch sticks
3 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp paprika (optional, for color and depth)
For the Garlic Parmesan Topping:
3 tbsp unsalted butter
4–5 cloves garlic, minced
¾ cup (75g) freshly grated Parmesan cheese (not pre-shredded!)
2 tbsp fresh parsley, finely chopped
Optional: Pinch of red pepper flakes for heat
💡 Pro Tips:

Soak the cut potatoes in cold water for 30 minutes to remove excess starch—this is the secret to crispiness!
Dry thoroughly with a clean kitchen towel—any moisture = soggy fries.
Use a rimmed baking sheet and space fries in a single layer—no crowding!
Step-by-Step Instructions (Crispy Every Time!)
1. Prep the Potatoes
Cut potatoes into even ½-inch sticks.
Soak in cold water for 30 minutes, then drain and pat completely dry.
2. First Bake (Softens Inside)
Preheat oven to 425°F (220°C).
Toss dry potato sticks with olive oil, salt, pepper, and paprika.
Spread in a single layer on a parchment-lined baking sheet.
Bake 20 minutes.
3. Flip & Crisp
Flip fries with tongs. Bake 10–15 more minutes until deeply golden and crisp.
4. Make the Garlic Butter
While fries bake, melt butter in a small saucepan over low heat.
Add garlic; cook 1–2 minutes until fragrant (don’t let it brown!).
Remove from heat.
5. Finish & Serve
Transfer hot fries to a large bowl.
Drizzle with garlic butter, then sprinkle with Parmesan and parsley.
Toss gently to coat. Serve immediately.
Serving Suggestions
🍔 Classic: With a juicy burger and dill pickle spear
🥚 Brunch style: Topped with a fried egg and hot sauce
🥗 Lighter meal: Alongside a crisp Caesar or kale salad
🧴 Dipping sauces: Garlic aioli, ranch, or truffle mayo
Frequently Asked Questions
Q: Can I use sweet potatoes?
A: Yes! But reduce bake time slightly—they caramelize faster.

Q: Why are my fries soggy?
A: Likely causes: