Parmesan Oven Fries with Classic Balsamic Glaze

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 4
  • 1/4 cup Filippo Berio Extra Light Olive Oil
  • 2 tbsp Filippo Berio Classic Balsamic Glaze
  • 4 lb Russet potatoes, scrubbed well
  • 6 cloves garlic, minced
  • 1 tsp salt
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 tsp cracked pepper
      • Preheat oven to 450°F. Cut potatoes into 1/2-inch thick fries. Rinse under cold running water. Arrange in single layer on tea towel; top with another tea towel and dry well.
      • Transfer potatoes to large bowl. Whisk together olive oil, garlic and salt; drizzle over potatoes, tossing until evenly coated. Arrange in single layer on parchment paper–lined baking sheet.
      • Bake, turning halfway through, for about 30 minutes or until lightly browned and tender. Transfer to large stainless steel bowl; add Parmesan, tossing to coat. Sprinkle with parsley and pepper. Transfer to large serving platter; drizzle with balsamic glaze. Serve immediately.


      Tip: To achieve the best browning and crispness, be sure to arrange fries in single layer on baking sheet without touching, so that all edges are exposed and can brown in the hot oven.



    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: American

    Product: Classic Balsamic Glaze

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