Parmesan Garlic Fries Recipe

Prepare potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4–1/2 inch thick sticks for classic fries. Rinse the cut fries under cold water until the water runs clear to remove surface starch.

Soak and dry

Place the rinsed fries in a bowl of cold water and soak for at least 30 minutes (up to 2 hours) to further remove starch and improve crispness. Drain and pat completely dry with clean kitchen towels or paper towels; moisture will cause oil splatter and soggy fries.

Heat oil

Pour 2 to 3 cups of oil into a heavy-bottomed pot or deep fryer, leaving at least 2 inches of headspace. Heat oil to 325°F (160°C) for the first blanching step. If you don't have a thermometer, medium heat should bring oil to the correct temperature but using a thermometer is recommended.

First fry (blanch)

Working in batches to avoid overcrowding, fry the dried potato sticks for 4–5 minutes until they are softened but not browned. Use a slotted spoon to transfer fries to a paper towel–lined tray to drain. Return oil to temperature if it has dropped.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels. Immediately season with 1 tsp kosher salt and 1 tsp freshly ground black pepper while still hot to help seasoning adhere.

Melt butter and cook garlic

While the second fry is finishing, melt 3 tablespoons unsalted butter in a small skillet over medium-low heat. Add minced garlic (3 tsp) and cook for 30–45 seconds until fragrant — do not brown the garlic. If using red pepper flakes, add 1/4 tsp now and briefly toast for 10 seconds.

Combine with cheese and herbs

Remove the skillet from heat. Add the freshly grated Parmesan (1 cup), chopped parsley (2 tbsp), and lemon zest (1 tsp, if using) to the melted butter and garlic. Stir until the mixture is evenly combined and the butter helps the cheese cling to the fries.

Toss fries with topping

Place the hot, drained fries in a large bowl or back onto the serving tray. Pour the warm garlic-Parmesan mixture over the fries and gently toss with tongs or two spoons until fries are evenly coated. The residual heat will melt the cheese slightly and help it adhere.

Transfer the coated fries to a serving platter. Sprinkle an additional 1/4 cup grated Parmesan and the remaining 1 tablespoon chopped parsley over the top for extra flavor and visual appeal. Taste and add additional kosher salt or black pepper if desired.

Serve immediately while hot and crispy alongside ketchup, aioli, or your favorite dip.