Restaurants›Parlour Wine Bar and Eatery›Parmesan Fries Recipe

Parmesan Fries Recipe

Inspired by Parlour Wine Bar and Eatery
Time1h 15m
Serves4

Make Parmesan Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fries

Parmesan coating & finishing

Method

Fries

1

Prepare the potatoes

Wash and scrub the potatoes well. Peel if you prefer (optional). Cut each potato into 1/3-inch to 1/2-inch thick sticks for classic fries. As you cut, place the sticks in a large bowl of cold water to remove surface starch.

2

Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours in the refrigerator) to remove excess starch; this helps them crisp. If short on time, soak 15–20 minutes.

3

After soaking, drain the fries and spread them on a clean kitchen towel or paper towels. Pat completely dry. Any surface water will cause oil splatter and reduce crispness.

4

Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Use a candy/deep-fry thermometer to monitor temperature. The oil amount should be about 2–3 inches deep (approx. 3 cups in a medium pot).

5

Blanch fry (first fry): Working in batches so you don't crowd the pot, fry the potatoes at 325°F for 3–4 minutes until soft but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Let cool 5 minutes.

6

Increase the oil temperature to 375°F (190°C). When ready, fry the blanched fries in batches again for 2–3 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

7

Immediately while still hot, season the fries with 3/4 tsp of the sea salt and 1/2 tsp of the black pepper, tossing gently to distribute.

Parmesan coating & finishing

8

In a small bowl, combine the grated Parmesan, garlic powder, minced parsley, and lemon zest (if using). Stir to blend evenly. Reserve the red pepper flakes separately if using.

9

Toss the hot fries in a large bowl with the Parmesan mixture. Work in batches if necessary so each fry gets a light, even coating. The residual heat will slightly melt the cheese and help it adhere.

10

Taste and adjust seasoning: sprinkle remaining 1/4 tsp sea salt and remaining 1/2 tsp black pepper if needed. If you want heat, sprinkle the red pepper flakes to taste.

11

Serve immediately while hot and crispy. Offer extra grated Parmesan and lemon wedges on the side for squeezing over the fries just before eating.