Garlic Romano Fries Recipe
Crispy fries tossed in fragrant garlic oil, sharp Romano cheese, and fresh parsley, delivering savory, crunchy bites that keep you reaching for more.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Garlic-Romano Toss
Finishing & Serving
Method
Fries
- 1
Prep potatoes
Wash and scrub the russet potatoes. Using a sharp knife or a fry cutter, cut each potato into 1/4- to 3/8-inch (≈6–9 mm) sticks for classic fries. Place cut fries into a large bowl of cold water as you work to remove surface starch.
- 2
Soak
Once all potatoes are cut, drain and rinse them briefly, then cover with fresh ice water (about 4 cups) and refrigerate for at least 30 minutes, up to 2 hours. This step improves crispness by removing excess starch.
- 3
Blanch (first fry)
Heat 2 cups of neutral oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Drain and thoroughly pat the soaked fries dry with clean kitchen towels or paper towels; moisture will cause oil splatter. Working in batches (do not overcrowd), fry the potatoes for 3–4 minutes until they are soft and pale but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined baking sheet. Let fries rest 10 minutes (can be held at room temperature).
- 4
Crisp (second fry)
Heat the oil to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes, until golden brown and crisp. Remove and drain briefly on a wire rack or paper towels. While still warm, season lightly with 1 teaspoon kosher salt (from the Fries section) to taste.
Garlic-Romano Toss
- 5
Make garlic oil
While the fries are resting after the first fry or just after the second fry, warm 3 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter in a small skillet over low to medium-low heat. Add 4 peeled and thinly sliced garlic cloves. Gently cook the garlic until fragrant and lightly golden at the edges, about 2–3 minutes. Do not let the garlic burn — lower the heat if necessary. Remove the skillet from heat to stop cooking; the oil will continue to infuse.
- 6
Combine toss ingredients
In a large mixing bowl (big enough to hold all fries), add the warm garlic oil and butter mixture, 3 tablespoons finely grated Romano cheese, 2 tablespoons chopped fresh parsley, 1 teaspoon freshly ground black pepper, and optional 1 teaspoon lemon zest if using. Stir to combine.
- 7
Toss fries with garlic-Romano mixture
Add the hot, crispy fries to the mixing bowl in batches and gently toss with tongs or a spatula so each fry is lightly coated with the garlic oil and cheese. The heat of the fries will melt the cheese and pick up the garlic flavor. Taste and adjust seasoning — add more kosher salt if desired.
Finishing & Serving
- 8
Finish and garnish
Transfer the tossed fries to a serving platter. Immediately sprinkle the remaining 2 tablespoons Romano cheese and 1 teaspoon flaky sea salt evenly over the fries. Add a final sprinkle of parsley if desired.
- 9
Serve
Serve hot as an appetizer or side. Provide extra grated Romano and lemon wedges on the side for guests who want more tang or cheese.