Garlic Cilantro Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Cut into 1/4–1/2 inch thick sticks for classic fries. Place cut potatoes in a large bowl of cold water and soak for 30 minutes to remove excess starch (this helps them crisp).

Dry and pre-cook

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause splatter and reduce crispness. If you prefer a twice-fry method for extra crispiness: par-fry at 325°F (160°C) for about 4–5 minutes until pale and slightly softened; drain and cool on a rack or tray.

Fry to crisp

Heat vegetable oil in a heavy pot or deep fryer to 375°F (190°C). Fry potatoes in batches (do not overcrowd) until golden brown and crisp, about 3–4 minutes per batch if using twice-fry (or 6–8 minutes if frying from raw). Use a slotted spoon to transfer fries to a paper-towel-lined tray. Immediately season with 1 tsp salt while hot.

Make garlic-cilantro butter

In a small skillet over medium-low heat, melt the unsalted butter with the olive oil. Add the minced garlic and cook gently for 30–45 seconds until fragrant — do not brown (browned garlic becomes bitter). Remove from heat.

Finish topping

Stir the chopped cilantro, lemon juice, ground black pepper, red pepper flakes, and 1/2 tsp sea salt into the warm garlic-butter mixture. Taste and adjust salt, pepper, or lemon as desired. The warmth will wilt the cilantro slightly and infuse the flavors.

Toss fries

Place the hot fries in a large bowl or on a serving tray. Pour the garlic-cilantro mixture evenly over the fries and toss gently to coat. The heat from the fries will further bloom the aromatics. If using, sprinkle grated Parmesan over the fries and toss lightly so it melts slightly.

Serve immediately with lime wedges on the side for squeezing. These fries are best enjoyed hot and crisp; offer extra sea salt, red pepper flakes, or a dipping sauce (garlic aioli or ketchup) if desired.