Baked Parmesan Fingerling Potato Fries

Crispy, cheesy, and perfectly golden—these Baked Parmesan Fingerling Potato Fries are a rustic twist on classic fries, straight from the heart of farmhouse kitchens. Whether you’re hosting a weekend dinner, needing a cozy side for steak night, or want a salty snack that feels fancy and homemade, these potato fries are it.

🥔 The Story Behind the Potato Fries

This recipe was born from an overabundance of fingerling potatoes from our summer CSA box. Unlike standard russets, fingerlings have a buttery texture and rich flavor that make them ideal for roasting or turning into elevated potato fries. After one too many basic bakes, I added garlic, herbs, and a big handful of Parmesan. The result? These golden, crunchy wedges rival any diner fry—but with way more flavor.

They’ve since become a go-to side dish on our homestead: reliable, crowd-pleasing, and endlessly adaptable. Whether you make them in the oven or crisp them up in the air fryer, these fingerling potato fries are always a hit.

🧂 Flavor Boosters

• Garlic Powder + Smoked Paprika: Adds depth and a little smoky richness to your potato fries.
• Chopped Rosemary or Thyme: Toss with the oil for an herby punch.
• Truffle Oil or White Pepper: For fancy fry night.
• Fresh Lemon Zest: Sprinkle before serving for a bright contrast.

🔄 Recipe Variations

• Swap Parmesan for Pecorino Romano or use nutritional yeast for a dairy-free option.
• Spicy Kick: Add crushed red pepper or cayenne to the seasoning mix.
• Crisper Edges: Toss in 1 tablespoon of cornstarch before baking.
• Sweet Potato Version: Use sliced sweet potatoes and follow the same method for a different kind of potato fries.

🍽️ What to Serve With

• Grilled steak, roast chicken, or burgers
• Loaded veggie bowls
• Garlic aioli or sriracha mayo for dipping
• Topped with fried eggs for breakfast-for-dinner

🍰 Dessert Pairings

Balance the salty and savory of your potato fries with:

• Chocolate chip cookie bars
• Lemon pudding cake
• Fresh strawberries & whipped cream
• Sourdough brownies (our favorite)

❄️ Freezing & Storing

• To Store: Store in a cool, dry place and refrigerate in an airtight container for up to 3 days.
• To Reheat: Toast in a 425°F oven or air fryer for 5–7 minutes.
• To Freeze: Flash-freeze cooked potato fries in a single layer, then store in a zip-top bag. Bake from frozen at 425°F for 10–12 minutes.

🍳 Ways to Use Leftovers

• Chop and toss into a breakfast hash
• Re-crisp and top with chili and cheese
• Use as a base for loaded fry nachos
• Mix into a frittata or scramble

❓ Extra FAQs

Can I use other potatoes?
Yes! Baby gold or red potatoes work well—slice them into wedges.

Can I make them ahead of time?
Yes, par-bake for 20 minutes, refrigerate, and crisp up right before serving.

Is this recipe gluten-free?
Yes—as long as your cheese is certified gluten-free.