Garlic Parmesan Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes if desired. Cut into 1/3–1/2 inch (8–12 mm) thick fries. Rinse cut fries under cold water until water runs clear to remove excess starch. Spread fries on a clean towel and pat mostly dry.

Soak (optional for extra crispness)

Place the cut fries in a bowl of cold water and chill for 30 minutes to 1 hour. Drain and dry thoroughly before the next step. (If you soaked, proceed after drying.)

Coat with cornstarch and season

In a large bowl, toss the dried fries with 2 tablespoons cornstarch until lightly dusted. This helps create a crisp crust. Add 1 teaspoon sea salt and 1/4 teaspoon black pepper and toss to distribute.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C) for the first blanch fry. Use a thermometer to maintain temperature.

First fry (blanch)

Working in batches (do not overcrowd), fry the potatoes for 4–5 minutes until soft but not browned. Remove with a spider or slotted spoon and drain on a rack or paper towels. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove and drain on a rack or paper towels. Immediately sprinkle with remaining 1/2 teaspoon sea salt while hot.

Melt garlic butter

While the fries are finishing the second fry, melt 3 tablespoons unsalted butter in a small skillet over medium-low heat. Add the minced garlic and cook gently for 45–60 seconds until fragrant but not browned to avoid bitterness.

Combine toss ingredients

Remove the skillet from heat and stir in 3 tablespoons grated Parmesan, 2 tablespoons chopped parsley, 1/2 teaspoon lemon zest, and 1/4 teaspoon red pepper flakes. Taste and adjust seasoning if needed.

Toss fries

Place hot fries in a large warm bowl. Pour the garlic-Parmesan butter mixture over the fries and toss gently but thoroughly so each fry is lightly coated. If desired, sprinkle the optional extra 1 tablespoon grated Parmesan and 1 tablespoon chopped parsley on top.

Prepare cactus

If using jarred/canned nopales, drain well and pat dry. Finely chop to small pieces roughly 3–4 mm. If using fresh, cook, drain, and chop following package/recipe instructions before using.

Mix dip

In a small bowl, combine 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1 tablespoon chopped cilantro, 1/4 teaspoon ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Fold in the chopped cactus until evenly distributed. Taste and adjust lime or salt.

Chill briefly

Let the dip sit in the refrigerator for 10–15 minutes to let flavors marry (optional). Serve chilled or at room temperature alongside the hot fries.

Transfer the garlic-Parmesan fries to a serving platter or bowl. Garnish with additional grated Parmesan and chopped parsley if desired. Serve immediately with the cactus dip on the side for dipping.