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Ingredients
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Garlic Fries
Garlic Butter Topping
Method
Garlic Fries
Prep potatoes
Wash and scrub the russet potatoes thoroughly. Leave the skin on. Cut each potato into 1/3–1/2 inch thick sticks (classic fry shape). Rinse the cut fries under cold water until the water runs clear to remove excess starch.
Soak
Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) in the refrigerator. This firms the fries and removes more starch for crisper results.
Dry
Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — any surface moisture will cause oil to splatter and reduce crispiness.
Heat oil
In a heavy pot or deep skillet, pour about 3–4 cups of oil (enough to give 2–3 inches depth). Attach a thermometer and heat oil to 325°F (163°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently on contact.
Blanch (first fry)
Working in batches (do not overcrowd), fry the dried potatoes at 325°F for 4–6 minutes, until they are softened and beginning to take a pale golden color but not browned. Use a slotted spoon to transfer them to a wire rack or paper towels to drain. Let rest for 5–10 minutes.
Increase heat
Raise the oil temperature to 375°F (190°C) for the final crisping fry.
Final fry
Fry the blanched fries in batches at 375°F for 2–3 minutes, until crispy and golden brown. Remove with a slotted spoon and transfer to a wire rack or paper towels. Immediately season with 1 teaspoon of salt and the 1/2 teaspoon of freshly ground black pepper while hot so the seasoning adheres.
Garlic Butter Topping
Make garlic butter
While the fries are finishing the final fry, melt 4 tablespoons unsalted butter in a small skillet over low heat. Add the finely minced garlic and cook gently for 45–60 seconds, stirring constantly, until fragrant and just golden — do not let it brown. Remove from heat.
Finish sauce
Stir the chopped fresh parsley, optional grated Parmesan cheese, and optional red pepper flakes into the garlic‑butter mixture. Taste and add up to 1/4 teaspoon more salt if desired (account for the salt already on the fries).
Toss fries in garlic butter
Place the hot fries in a large bowl. Pour the warm garlic butter evenly over the fries and toss gently but thoroughly so each fry is coated. If you prefer lighter coating, drizzle half first, toss, then add more to taste.
Serve
Transfer fries to a serving platter. Sprinkle a little extra Parmesan and parsley on top if desired and serve immediately. Provide ketchup, aioli, or your preferred dip on the side.