What are Pub Fries?
Fortunately there is no exact definition – so pub fries are more or less what you make of them or a blank canvas if you’re artistic!! When I think of pub fries, I think of something that would go really well with pub-style food, like fish ‘n chips, fried chicken and just about anything in between. For our family, pub fries are generously seasoned with a perfectly salted and seasoned mixture.
How to make them ultra-crispy:
This recipe is oven and air fryer friendly. As probably expected, they are the most crispy when coming from the air fryer and they typically take 1/2 of the cooking time. The good news is, they taste amazing coming straight from the oven! The key to these fries ultimately is to ensured that all of the potato wedges are covered in olive oil and seasoning.
What do we love about these fries?
How to make these fries:
1. Make the seasoning. I usually make extra because it’s soooo good. Since it has parmesan cheese in it, if I have extra when I’m done I just place it in a sealed container in the fridge – it should keep for months (it won’t last that long!)
2. Season the wedges. Make sure that these slices are spread apart well and don’t be shy about coating them in seasoning. If you’re like us, we make multiple dishes at once. If you do that with these, do not leave the seasoned potatoes to sit out – the salt will draw all of the water out of them and make them unappealing.
3. Layer the wedges. This is one of the most important steps. If your potato wedges overlap at all, the spot where they made contact will not be crispy; it will be steamed. I try to give these wedges as much clearance as space allows.
4. Bake/Air Fry. Bake on parchment paper at at 425° for 20-25 minutes or on the air fryer sheet at 380° for 12 minutes.
5. Enjoy. Serve nice and hot! Bethany loves to dip these in ranch while Zeke is a fan of just ketchup!
See full recipe instructions below.
1. Parmesan Garlic Asparagus
- 4 large red potatoes
- 1/4 cup parmesan cheese grated
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp black pepper
- Preheat the oven to 425°.
- Slice the potatoes in half, lengthwise. Then, facing down, slice them diagonally to create thin wedges.
- Place all of the potatoes in a mixing bowl and add all of the seasonings - mix thoroughly. Be sure to separate the potato slices or they will stick together and not get seasoned properly.
- On a baking sheet, lined with parchment paper, place each potato wedge face down on the sheet and do not overlap.
- Bake for 20-25 minutes. They will be ready when a fork easily pierces through them.