Toasted Garlic-parsley Fries Recipe

Prep potatoes

Wash and peel the potatoes if desired. Cut into 1/3- to 1/2-inch thick fries for even cooking. Rinse the cut fries under cold water until water runs clear to remove surface starch.

Soak the rinsed fries in a large bowl of cold water for at least 30 minutes, up to 2 hours. This further removes starch and helps achieve a crisp exterior.

After soaking, drain and pat the fries completely dry with clean kitchen towels or paper towels. Toss the dried fries with 2 tablespoons cornstarch until evenly coated; this creates a thin crisping layer.

Heat oil in a deep pot or heavy skillet to 325°F (160°C) for the first blanch/fry. Use a thermometer for accuracy. Fry the fries in batches (do not overcrowd) for 4–5 minutes until soft but not browned. Use a slotted spoon to transfer to a wire rack or paper towels to drain.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towels. Immediately season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper while hot so seasoning adheres.

While the second fry is finishing (or in a separate large skillet), melt 3 tablespoons unsalted butter over medium heat. Add the thinly sliced garlic and cook, stirring frequently, until the garlic becomes fragrant and lightly golden — about 1 to 1 1/2 minutes. Watch carefully to prevent burning; remove from heat immediately if it browns too quickly.

Stir the toasted sesame seeds into the garlic-butter mixture and let them warm for 20–30 seconds. Add 1 teaspoon lemon juice and 1/4 teaspoon red pepper flakes (optional) and remove pan from the heat.

Place the hot fries in a large bowl. Pour the garlic-butter-sesame mixture over the fries and toss gently to coat so the butter flavors and toasted sesame adhere to the fries.

Add the finely chopped parsley to the fries and toss again to distribute. Taste and adjust seasoning with a pinch more salt if needed. Serve immediately so fries remain crisp.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 2 tablespoons buttermilk until smooth.

Add 1 1/2 tablespoons Calabrian chili paste, 1 tablespoon chopped chives, 1 teaspoon chopped dill, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lemon juice. Whisk to combine.

Taste and adjust consistency with an extra teaspoon of buttermilk if you prefer a thinner dip. Adjust heat by adding more Calabrian paste to taste. Chill for 15–20 minutes to let flavors meld, or serve immediately.

Serve the Calabrian chili ranch alongside the toasted garlic-parsley fries for dipping, or drizzle lightly over fries for a spicier presentation.