Parmesano Fries Recipe

Prepare potatoes

Wash and peel the potatoes if desired (leaving skin on is optional). Cut each potato into 1/3‑inch to 1/2‑inch thick fries for a crisp exterior and fluffy interior. Rinse the cut fries well under cold water until the water runs clear to remove excess starch.

Soak and dry

Place rinsed fries in a bowl of cold water and soak 30 minutes (or up to 2 hours) in the refrigerator. Drain and pat completely dry with clean kitchen towels or paper towels. Transfer to a bowl and toss with cornstarch until evenly coated; this helps create extra crispness.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Fry the fries in small batches for 3–5 minutes until pale and slightly softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels or a wire rack. Immediately sprinkle with kosher salt and black pepper while hot.

Make garlic butter

While fries finish, melt the unsalted butter in a small skillet over medium-low heat. Mince or grate the garlic cloves and add to the butter. Cook gently for 1–1½ minutes until fragrant but not browned, stirring constantly to avoid burning the garlic. Remove from heat.

Toss fries with garlic butter

Place the hot fries in a large bowl. Pour the warm garlic butter over the fries and toss gently but quickly to coat evenly so the fries absorb the flavor without getting soggy.

Add Parmesan and herbs

Immediately sprinkle the grated Parmesan and chopped parsley over the buttered fries. Toss lightly to distribute. Taste and adjust seasoning; add a light squeeze of lemon over the fries if using, and finish with a pinch of fine sea salt.

Serve immediately on a platter or individual plates while hot, with extra grated Parmesan on the side and your choice of dipping sauces (optional).