Easy Garlic and Parmesan Pomme Frites

One of our feel-good side dishes this summer has been garlic and parmesan pomme frites.  We’ve had them with steak a couple of times and once with scallops beurre blanc.  And they were AMAZING every time.

Pomme frites (French for French-fried potatoes), finished in different ways, is a popular recipe concept among bloggers.  Many of the recipes make it completely from scratch, which I have done in the past.  The pomme frites come out delicious made from scratch, but it can take quite some time to get them just right.  It might also mean using a lot of oil to deep fry the potatoes yourself, or risk baking the parmesan and garlic too much or not enough in the oven.  Of course, you can use an air fryer, but using raw potatoes in an air fryer takes a bit of technique to get them right.

I’m usually a “non-processed food” kind of cook, but sometimes it is just easier to take a short cut.  Especially when it really simplifies the process and produces super yummy results.  And trust me, these fries are super yummy.

The trick is to add the magic all at the end.  You won’t believe how easy this recipe is!

let’s make garlic and parmesan pomme frites

Pomme frites are usually thin and very crispy.  In the US, we love French fries so much we tend to make them in all different shapes and sizes.  But to me, pomme frites need to be dainty and crispy.  That’s why I use frozen shoestring fries.

Follow the package instructions for baking the fries in the oven for a very crispy result.  Most packages will provide different cooking times depending on desired crispness.  And you want these to be very crispy.

While the fries are baking, take the very finely chopped garlic and add it to the olive oil in a small saucepan.  Stir and cook over medium-high heat until the oil starts to bubble, usually within one minute.

Then turn the flame off and let the mixture sit in the hot pan for another minute, stirring once in that time.  The goal is to soften the garlic, but not fry it.  Heating the garlic and lightly cooking it in the oil will reduce the sharpness of the raw garlic and allow the garlic essence to permeate the olive oil.

Set aside.

When the potatoes are finished, immediately remove from the oven, and tip the baking sheet to drop the fries into a large mixing bowl.  The bowl should be large enough for you to toss the fries without stuff flying out.

Pour the garlic oil mixture in a circular pattern to distribute it over the fries as much as possible.  Use a silicone spatula to scrape out all the excess oil from the pan onto the fries.

Then pour in the grated parmesan and the chopped parsley.

Using a pair of tongs, thoroughly toss the contents of the bowl so that the pomme frites are evenly coated with the oil and all the other seasoning components.

And that’s it!  You are ready to serve!

You should get something that looks like this.  Super yummy for a snack with an aperitif.

But even yummier as a side with a bold protein.  Classic steak frites is a just one of those dishes that are impossible to resist.  So today, that is what we did with our garlic and parmesan pomme frites.

What will you serve with yours?

Easy Garlic and Parmesan Pomme Frites

Lori

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Prep Time 2 mins

Cook Time 26 mins

Total Time 28 mins

Servings 4 side servings

Ingredients

  

• 4 cups frozen shoestring French fries
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large garlic clove finely diced (about 1 teaspoon)
• 2 tablespoons extra virgin olive oil

Instructions

 

• Follow the package instructions for baking the fries in the oven for a very crispy result. Most packages will provide different cooking times depending on desired crispness. Bake using the instructions for the crispiest result.
• While the fries are baking, take the very finely diced garlic and add it to the olive oil in a small saucepan. Stir and cook over medium-high heat until the oil starts to bubble, usually within one minute.
• Then turn the flame off and let the mixture sit in the hot pan for another minute, stirring once in that time. The goal is to soften the garlic, but not fry it. Heating the garlic and lightly cooking it in the oil will reduce the sharpness of the raw garlic and allow the garlic essence to permeate the olive oil. Set aside.
• When the potatoes are finished, immediately remove from the oven, and tip the baking sheet to drop the fries into a large mixing bowl. The bowl should be large enough to toss the fries without them spilling out.
• Pour the garlic oil mixture in a circular pattern to distribute it over the fries as much as possible. Use a silicone spatula to scrape out all the excess oil from the pan.
• Then pour in in the grated parmesan and the chopped parsley.
• Using a pair of tongs, thoroughly toss the contents of the bowl so that the pomme frites are evenly coated with the oil and all the other seasoning components.
• Serve warm.