Parmesan Fingerling Fries
These Parmesan Fingerling Fries are a dependable, late-afternoon rescue and a crowd-pleasing side for weeknight dinners. Fingerling potatoes roast quickly, hold their shape, and the thin skins get pleasantly crisp. Tossed with butter, olive oil and freshly grated Parmesan, they finish with a bright hit of parsley and a golden broiled edge.
I like this method because it’s very hands-on without being fussy: a soak to remove excess starch, a moderate roast to cook through, a Parmesan toss, then a brief broil for color and crunch. The steps are predictable and forgiving, which makes this a repeatable recipe you can rely on.
Below you’ll find the exact ingredient checklist and step-by-step build, followed by practical notes: what not to do, gear you’ll need, simple flexes that keep the spirit of the recipe, and how to store and reheat leftovers. Read it once, then keep the instructions handy while you roast.
Ingredient Checklist
- 2 pounds fingerling potatoes, washed — small, firm potatoes that roast evenly and keep their skins for texture.
- 2 tablespoons olive oil — helps with browning and carries flavor to the potato skins.
- 2 tablespoons melted butter — adds richness and helps the Parmesan adhere.
- 1 teaspoon salt, divided — split saltings help season inside and outside without oversalting.
- 3/4 teaspoon garlic powder — provides background garlic flavor without fresh garlic burning under the broiler.
- 1/4 teaspoon pepper — simple heat to balance the cheese.
- 10 turns McCormick® Italian Blend Herb Grinder — concentrated herb notes; the grinder releases fragrant dried herbs that complement Parmesan.
- 3/4 cup freshly finely grated Parmesan cheese, divided — freshly grated melts and browns better than pre-shredded; divided so some is used mid-roast and some tossed on at the end.
- 1/4 cup finely chopped fresh parsley — bright finish and color contrast to the golden potatoes.
Build Parmesan Fingerling Fries Step by Step
- Place the washed fingerling potatoes in a large bowl or pot and cover with cold water. Add 1/4 teaspoon of the salt. Soak 30 minutes up to overnight (refrigerate if soaking longer than 1 hour). Drain and pat the potatoes dry.
- Preheat the oven to 400°F. Line a large baking sheet with foil and lightly grease the foil (you may use a little of the olive oil).
- Cut each potato in half lengthwise and put the halves in a large bowl. Add 2 tablespoons olive oil, 2 tablespoons melted butter, the remaining 3/4 teaspoon salt, 3/4 teaspoon garlic powder, 1/4 teaspoon pepper and 10 turns of the McCormick® Italian Blend Herb Grinder. Toss until the potatoes are evenly coated.
- Arrange the potatoes on the prepared baking sheet in a single layer, skin side up. Reserve any oil left in the bowl.
- Bake at 400°F for 20 minutes.
- Remove the baking sheet from the oven and transfer the potatoes back to the large bowl along with any reserved oil. Increase oven temperature to 425°F.
- Add 1/2 cup of the Parmesan cheese to the bowl and toss the potatoes gently to coat. Return the potatoes to the baking sheet in a single layer, skin side down.
- Bake at 425°F for 10 minutes, or until the potatoes are tender when pierced with a fork.
- Switch the oven to broil. Broil the potatoes, watching closely and stirring or turning once or twice, until the edges crisp to your liking (watch carefully to avoid burning).
- Transfer the fries to a bowl and toss immediately with the remaining 1/4 cup Parmesan cheese and 1/4 cup chopped fresh parsley. Serve hot.
Why Parmesan Fingerling Fries is Worth Your Time
They take under an hour from start to finish if you don’t soak overnight, and the payoff is immediate: crisp edges, tender interiors and a savory, nutty Parmesan coating. The method accentuates the potatoes’ thin skins and natural flavor rather than masking them.
These fries pair with a wide range of mains—roasted chicken, grilled fish, or a simple steak—and they elevate weeknight meals without adding complexity. The final toss with fresh parsley brightens each bite, so you get richness and freshness together.
Lastly, the recipe scales cleanly. The techniques are portable: soak, par-bake, coat, finish under higher heat, and broil. That sequence is efficient and adaptable for different amounts.
Ingredient Flex Options
Keep the core ingredients but shift emphasis depending on what you have or want:
- Use the full 2 tablespoons olive oil and omit the melted butter if you want a lighter, dairy-reduced finish; the potatoes will still brown and crisp nicely.
- If you prefer a stronger cheese presence, add more of the Parmesan at the final toss (no need to measure; adjust to taste).
- If you like stronger herb flavor, increase the number of turns with the McCormick® Italian Blend Herb Grinder to boost dried herb notes.
- If you’re keeping things very simple, skip the parsley at the end—fries will still be perfectly savory with just the Parmesan.
What You’ll Need (Gear)
- Large bowl or pot — for soaking and tossing the potatoes.
- Large baking sheet — a rimmed sheet works best so the potatoes don’t slide off when stirring.
- Aluminum foil — makes cleanup easier and helps reflect heat.
- Measuring spoons and cups — to measure oil, butter, salt and cheeses accurately.
- Sharp knife and cutting board — for halving the potatoes lengthwise.
- Spatula or tongs — to turn the potatoes during broiling without piercing them.
- Oven with broil setting — finish under high heat for crisp edges.
What Not to Do
- Don’t skip drying the potatoes after the soak. Excess surface water prevents good browning and causes steaming instead of roasting.
- Don’t overcrowd the baking sheet. If halves touch one another, they steam and won’t get crisp edges.
- Don’t walk away during the broil step. Broiling moves quickly; a minute too long and the Parmesan edges can burn.
- Don’t add all the Parmesan up front. Tossing some mid-roast and finishing with fresh grated cheese preserves texture and prevents excessive burning under the broiler.
Seasonal Adaptations
Parsley shines in spring and summer when it’s bright and tender; use the full 1/4 cup chopped parsley then. In colder months, you can use a slightly smaller parsley garnish since winter parsley tends to be less vibrant.
Because the method relies on oven heat, it’s consistent year-round—no seasonal change needed for technique. If you’re hosting an outdoor meal in warm weather, roast the potatoes earlier and re-crisp under the broiler just before serving.
Pro Tips & Notes
Soak and dry
Soaking with 1/4 teaspoon salt pulls surface starch and helps the exterior get a better crust. If you soak longer than an hour, refrigerate the potatoes while they soak. Always drain and pat them very dry before oiling.
Order of roast and cheese
The two-stage bake—first at 400°F, then at 425°F after adding some Parmesan—lets the interiors cook through before you add cheese that could burn. Return the potatoes skin side down after tossing in Parmesan so the cheese forms a golden crust on the exposed flesh.
Broil carefully
Switching to broil is what gives you quick, blushed edges. Keep the oven door slightly ajar if your broiler runs hot and stir or turn the potatoes once or twice to promote even browning.
Parmesan handling
Use freshly finely grated Parmesan as specified. It melts and browns more naturally than pre-grated cheese and gives a cleaner texture when tossed at the end.
Storing, Freezing & Reheating
Cool the fries completely before storing in an airtight container. Refrigerate for up to 3 days. To reheat, place them on a baking sheet in a 400°F oven for 8–12 minutes until warmed and crisped; avoid the microwave if you want to preserve crispiness.
Freezing roasted fingerling fries is possible but not ideal for texture. If you must freeze, flash-freeze in a single layer, transfer to a sealable bag, and reheat from frozen on a baking sheet at 425°F until warmed and crisped. Expect a softer interior after freezing and reheating.
Parmesan Fingerling Fries Q&A
Q: Do I have to soak the potatoes? A: Soaking helps remove excess starch and improves browning. It’s optional if you’re short on time, but the texture will be better when you do it.
Q: Can I skip the butter? A: Yes. The butter adds richness and helps the Parmesan stick, but the olive oil does most of the browning work.
Q: What if the potatoes aren’t tender after the listed baking times? A: Oven temps vary. If they need more time, continue roasting at 425°F in 5-minute increments until fork-tender before broiling.
Q: Is the final toss with Parmesan strictly necessary? A: It’s important for fresh cheese flavor and texture—the remaining 1/4 cup Parmesan and parsley finish the dish with brightness and contrast.
Q: Can I make this ahead? A: You can par-bake the potatoes through step 5, cool, and refrigerate. Before serving, toss with the half cup of Parmesan, bake at 425°F, then broil to finish—watching closely so the cheese doesn’t burn.
The Takeaway
This Parmesan Fingerling Fries recipe is straightforward, reliable and delicious. The sequence of soaking, roasting, adding Parmesan mid-way, then broiling yields tender centers with crispy, cheesed edges. The flavors are simple but satisfying: olive oil and butter for richness, garlic powder and pepper for seasoning, herbs for aroma, and fresh Parmesan and parsley for a bright, savory finish.
Follow the steps as written, keep an eye during the broil, and you’ll have a consistent side dish that stands up to casual dinners and gatherings alike. Enjoy them hot straight from the oven.
Parmesan Fingerling Fries
Ingredients
Equipment
Method
- Place the washed fingerling potatoes in a large bowl or pot and cover with cold water. Add 1/4 teaspoon of the salt. Soak 30 minutes up to overnight (refrigerate if soaking longer than 1 hour). Drain and pat the potatoes dry.
- Preheat the oven to 400°F. Line a large baking sheet with foil and lightly grease the foil (you may use a little of the olive oil).
- Cut each potato in half lengthwise and put the halves in a large bowl. Add 2 tablespoons olive oil, 2 tablespoons melted butter, the remaining 3/4 teaspoon salt, 3/4 teaspoon garlic powder, 1/4 teaspoon pepper and 10 turns of the McCormick® Italian Blend Herb Grinder. Toss until the potatoes are evenly coated.
- Arrange the potatoes on the prepared baking sheet in a single layer, skin side up. Reserve any oil left in the bowl.
- Bake at 400°F for 20 minutes.
- Remove the baking sheet from the oven and transfer the potatoes back to the large bowl along with any reserved oil. Increase oven temperature to 425°F.
- Add 1/2 cup of the Parmesan cheese to the bowl and toss the potatoes gently to coat. Return the potatoes to the baking sheet in a single layer, skin side down.
- Bake at 425°F for 10 minutes, or until the potatoes are tender when pierced with a fork.
- Switch the oven to broil. Broil the potatoes, watching closely and stirring or turning once or twice, until the edges crisp to your liking (watch carefully to avoid burning).
- Transfer the fries to a bowl and toss immediately with the remaining 1/4 cup Parmesan cheese and 1/4 cup chopped fresh parsley. Serve hot.
Notes
Don’t miss the “how to make” recipe video at the top of the post!
*I have made these Fries without soaking them first and they are still delicious just not very crispy – so if you have to have crispy potatoes, then definitely soak them first, otherwise, feel free to skip this step.
