Garlic Fries Recipe
Golden crisp fries, garlic butter, parmesan, and green onions
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Ingredients
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Fries
Garlic Butter & Finish
Method
Fries
- 1
Prep potatoes
Wash and peel the russet potatoes if desired. Cut each potato into 1/4"–3/8" sticks (matchstick/fries size). Try to keep pieces uniform for even cooking.
- 2
Soak
Place cut fries in a large bowl, cover with the cold water and 1 tsp fine sea salt. Soak for at least 30 minutes, up to 2 hours, to remove surface starch. This yields crisper fries.
- 3
Dry
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and reduce crispness. Allow 10 minutes for air-drying if needed.
- 4
Heat oil
In a heavy-bottomed pot or deep fryer, add about 2 cups of neutral oil (enough to shallow/deep fry 2 batches). Heat to 325°F (160°C) for the first fry. If you don't have a thermometer, oil should shimmer but not smoke.
- 5
First fry (blanch)
Working in batches so you don't overcrowd, fry the potatoes for 3–4 minutes until they are cooked through but pale and soft (not yet golden). Remove with a slotted spoon to a rack or paper towels and let drain. Repeat for remaining fries.
- 6
Increase heat
Raise the oil temperature to 375°F (190°C). Allow the oil to come back to temperature between batches.
- 7
Second fry (crisp)
Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Transfer to a paper towel-lined tray. Immediately sprinkle with 1 tsp kosher salt while hot so it adheres.
Garlic Butter & Finish
- 8
Make garlic butter
While the second fry is happening (or right after), melt 4 tbsp unsalted butter with 1 tbsp extra-virgin olive oil in a small skillet over low heat. Add the 3 minced garlic cloves and gently cook for 30–45 seconds until fragrant but not browned (browned garlic tastes bitter). Remove from heat.
- 9
Toss fries with garlic butter
Place the hot fries in a large mixing bowl or on a tray. Pour the warm garlic butter evenly over the fries and toss gently to coat. The residual heat will marry flavors without wilting the fries.
- 10
Add cheese and aromatics
Immediately sprinkle 1 oz freshly grated Parmesan and the thinly sliced green onions over the fries. Add 1 tsp freshly ground black pepper and the optional 2 tbsp chopped parsley if using. Toss gently to distribute.
- 11
Serve
Transfer fries to a serving platter. Serve hot with optional dips like ketchup, aioli, or ranch. Leftovers will lose crispness quickly; reheat in a 425°F (220°C) oven or air fryer for best results.
