Garlic Fries Recipe
Make Garlic Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Garlic Butter & Seasoning
Method
Fries
- 1
Prep potatoes
Wash and peel (optional) the russet potatoes. Cut into 1/4- to 1/3-inch sticks for classic fries. Place cut fries in a large bowl of cold water as you work to remove excess surface starch.
- 2
Soak the cut fries in cold water for at least 30 minutes (up to 2 hours) to remove extra starch; this helps them crisp. Drain and rinse, then spread on clean kitchen towels or paper towels and pat completely dry.
- 3
Heat the vegetable oil in a heavy-bottomed deep pot or a deep fryer to 325°F (163°C) for the first blanch/fry. Use a thermometer to monitor temperature. Work in batches so you don't crowd the oil.
- 4
Blanch fry: Fry the dried potato sticks in batches for 4–5 minutes until they are soft but not browned. Remove with a slotted spoon and drain briefly on a wire rack or paper towel. Let them cool 10 minutes.
- 5
Increase the oil temperature to 375°F (190°C). Return the cooled fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately season with 1 1/2 to 2 tsp salt while still hot.
Garlic Butter & Seasoning
- 6
While the fries are cooling after the first fry (or during the second fry if you prefer), make the garlic butter. In a small saucepan over low heat, melt the unsalted butter with the extra-virgin olive oil. The oil raises the smoke point and helps the garlic brown gently.
- 7
Add the finely minced garlic to the melted butter and oil. Keep the heat low so the garlic softens and becomes fragrant but does not burn. Cook for 1–2 minutes until aromatic and just beginning to color. If using red pepper flakes, add them now and stir briefly.
- 8
- 9
Transfer the hot fries to a large mixing bowl. Pour the warm garlic butter and aromatics over the fries and toss gently but thoroughly to coat every fry in garlic and butter. Taste and add additional salt if needed (up to the remaining 1/2 tsp).
- 10
Serve immediately, sprinkled with extra parsley and Parmesan if desired. For best texture, serve while fries are hot and crisp.
