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Garlic Parmesan Fries

Crispy, golden, double-fried russet potatoes tossed in savory garlic butter, fresh parsley, and generous amounts of parmesan cheese.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Bistro
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Fries
  • 4 large Russet potatoes scrubbed and cut into batons
  • 1 quart vegetable oil for frying (amount varies by pot size)
Garlic Parmesan Coating
  • 3 tbsp unsalted butter melted
  • 3 cloves garlic finely minced
  • 0.5 cup parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper optional

Equipment

  • Deep Fryer or Heavy Pot
  • Wire rack
  • Large mixing bowl
  • Slotted Spoon
  • Chef Knife

Method
 

  1. Wash potatoes and cut into 1/4 to 1/2 inch sticks. Soak in cold water for at least 30 minutes to remove excess starch.
  2. Drain potatoes and pat completely dry with paper towels. Moisture will prevent crisping.
  3. Heat oil in a heavy pot or deep fryer to 325°F (163°C). Fry potatoes in batches for 4-5 minutes until soft but not browned (blanching). Remove and drain on a wire rack. Let cool completely.
  4. Increase oil heat to 375°F (190°C). Fry the cooled potatoes again in batches for 2-4 minutes until golden brown and crispy. Drain on paper towels.
  5. While fries are hot, mix melted butter and minced garlic in a large bowl.
  6. Add the hot fries to the bowl and toss to coat in the garlic butter.
  7. Sprinkle with parmesan cheese, parsley, salt, and pepper. Toss again until evenly coated. Serve immediately.

Notes

For an air fryer version, toss dried potatoes with 2 tbsp oil and cook at 380°F for 12-15 minutes, shaking halfway.