49’s Knuckleball Garlic Parmesan Fries
A crispy tribute to #49—bold, garlicky, and straight from the heart. These 49’s Knuckleball Garlic Parmesan Fries are built for the plate and for the win.
Ingredients
- 4 large russet potatoes, cut into fries
- 2 tablespoons olive oil
- 2 tablespoons Meat Church Gourmet Series Garlic & Herb Seasoning
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss fries with olive oil and Meat Church Garlic & Herb Seasoning until evenly coated.
- Spread fries in a single layer on the baking sheet, leaving space so they crisp up properly.
- Bake for 30–35 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and immediately toss with Parmesan cheese, parsley, salt, and pepper.
- Serve hot with your favorite dipping sauces like Gulden’s Spicy Brown Mustard or ranch.
Chef Paddy’s Tips
- Use Russet Potatoes: Starch-heavy russets deliver that perfect fry texture—crispy outside, fluffy inside.
- Season Immediately: Toss fries with seasoning and cheese while still hot to lock in maximum flavor.
- Fresh Garlic Punch: Mince fresh garlic finely and gently sauté it if you want even bolder flavor—just don’t let it burn.
- Add Extra Parmesan: Be generous—Parmesan on top and then another sprinkle right before serving levels it up.
- Customize the Dip: Garlic aioli, ranch seasoned with Meat Church, or spicy mustard takes these fries even higher.
- Make It Your Own: Add crushed red pepper flakes for heat or Italian seasoning for a savory twist.
Let’s cook with heart and hustle.
