Garlic Parmesan Fries
Garlic Parmesan Fries are crisp russet potato fries tossed with sautéed garlic, Parmigiano-Reggiano, parsley, and sea salt. They make a dependable side for burgers, sandwiches, grilled meats, or casual snack boards.
Equipment
- Large Pot
- Dutch oven or deep fryer
- Kitchen thermometer
- Spider strainer
- Baking sheet
- Large mixing bowl
- Small skillet
Ingredients
- 2 lbs russet potatoes peeled and cut into 1/2-inch sticks
- 2 liters neutral frying oil canola or grapeseed
- 1 tsp white vinegar added to par-boiling water
- 6 cloves garlic minced finely
- 1 tbsp unsalted butter for sautéing garlic
- 1/2 cup Parmigiano-Reggiano finely grated and powdery
- 2 tbsp fresh parsley finely chopped
- sea salt to taste
Instructions
- Peel the russet potatoes and cut them into even 1/2-inch sticks.
- Rinse the potato sticks under cold water until the water looks less cloudy.
- Bring a large pot of water to a simmer, add vinegar, and par-boil the potatoes for 5 to 6 minutes.
- Drain the potatoes, spread them on a towel-lined baking sheet, and dry them thoroughly.
- Heat oil to 325°F and fry the potatoes in batches for 4 to 5 minutes until pale and lightly firm.
- Raise the oil to 375°F and fry the potatoes again in batches until golden and crisp.
- Melt butter in a small skillet, add minced garlic, and cook briefly until fragrant.
- Toss the hot fries with garlic butter, Parmigiano-Reggiano, parsley, and sea salt, then serve right away.
Notes
Storage: Store cooled leftover fries in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in an oven or air fryer at 375°F until hot and crisp again.
Best Tips: Dry the potatoes very well after par-boiling and fry in batches to keep the oil temperature steady.
Variations: Add red pepper flakes, lemon zest, chopped chives, or a little pecorino for a different finish.
Texture Tips: Toss the parmesan and parsley with the fries while they are hot so the topping clings better.