Herb & Parmesan French Fries

herb de provence & parmesan french fries

Our third trial for the Alexia Food’s“Reinvent a Classic” challenge takes us to the south of France where the flavors are simple, refined and bold all at the same time.  The key ingredient for these fries is the herb de Provence,   which is a mixture usually comprised of rosemary, lavender, basil, fennel, marjoram, savory and thyme.  Herb de Provence is a staple in our kitchen.  I use it on oven roasted potatoes, in pasta sauces, and to season steaks and chicken.   The wonderful mixture of herbs is complex and flavorful.  It often can take your dish from good to great.  Once you start using it – it’s hard to be without it.

These fries are aromatic and savory with a touch of saltiness from the sea salt & parmesan cheese.  These French fries would be great with a juicy burger or a sophisticated steak or chicken dish.  It’s a classy European take on an American classic.

Prepare your potatoes (about 1 to 1½ extra large Russet potatoes) according to the directions and tips found on the Roasted Black Sesame Seed, Sea Salt & Yuzu post.

Season fries with:

  • ~½ to 1 Tbs herb de Provence, crush the dried herbs in your hands to help release the spices
  • couple pinches of coarse sea salt
  • couple of grinds of fresh ground black pepper
  • ~½ to 1 Tbs grated parmesan cheese
  • season to taste.



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  1. Jen says:

    This recipe sounds great (I love a fragrant and earthy flavor). I think eggplant fries would work too w/the herb and parmesan!

  2. Sarah says:

    These look delightful! Nothing is better than cheese and french fries!! They would be so delicious dipped in Bearnaise sauce…I know, I am gilding the lily, but I can’t help it 🙂

  3. kitchenrunway says:

    Jen: Thank you! Oh… eggplant fries… that’s interesting!

    Sarah: Thank you! Yes – cheese on fries… swoon! Dipped in Bearnaise sauce… double swoon!

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