Garlic Parm Fries Recipe
Garlic & Parmigiano, Truffle Aioli
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Ingredients
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Fries
Garlic & Parmesan Toss
Truffle Aioli
Method
Fries
Prepare potatoes
Wash and peel the potatoes (peel optional). Cut each potato into 1/3–1/2-inch (8–12 mm) sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes (removes excess starch for crisper fries).
Parboil / dry (optional step for extra crispiness)
After soaking, drain the fries and refill the bowl with cold water. Bring to a simmer in a pot, add fries and simmer 3–4 minutes until just tender but not falling apart. Immediately drain and spread on a clean kitchen towel to dry completely. If skipping parboil, pat thoroughly dry after the soak.
Heat oil
In a heavy pot or deep fryer, heat the oil to 325°F (160°C) for the first fry. Use a thermometer for accuracy. Add fries in a single layer (work in batches) and fry for 4–5 minutes until a pale, soft exterior forms but not browned. Remove with a slotted spoon and drain on a wire rack or paper towel-lined sheet. Let cool 10 minutes.
Finish fry
Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches 2–3 minutes until golden brown and crisp. Remove and drain well. While still hot, season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper (adjust across batches so total seasoning equals ingredient amounts).
Garlic & Parmesan Toss
Melt garlic butter
In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Add the minced garlic and gently cook 30–45 seconds until fragrant but not browned (browned garlic will become bitter). Remove from heat.
Toss fries
Place the hot fries in a large mixing bowl or into a shallow sheet pan. Immediately pour the warm garlic butter over the fries and toss gently to coat evenly. Add the grated Parmigiano-Reggiano (3/4 cup), chopped parsley (2 tbs), and lemon zest (1 tsp). Toss again so the cheese melts slightly onto the fries and the herbs distribute. Taste and finish with up to 1/2 tsp salt if needed.
Serve
Transfer to a serving platter and sprinkle a touch more grated Parmesan if desired. Serve hot alongside the truffle aioli.
Truffle Aioli
Make aioli
In a small bowl, combine 1/2 cup mayonnaise, 1/2 grated garlic clove, 2 tsp fresh lemon juice, 1/2 tsp truffle oil, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk until smooth and taste; adjust lemon, salt, or truffle oil to preference. Chill for 10–15 minutes to let flavors meld.