Gilroy Garlic Fries Recipe

Name: The Brass Tap - Highland Villages Gilroy Garlic Fries Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: American
Ingredients: 1.25 lbs russet potatoes (medium); 3 cups canola oil or vegetable oil (for frying); 1 tsp kosher salt; 3 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 4 cloves fresh garlic (minced); 1 cup fine-grated Parmesan cheese; 3 tbsp fresh flat-leaf parsley (finely chopped); 1 tsp freshly ground black pepper; 1 tsp lemon juice; 0.25 tsp red pepper flakes

Inspired by The Brass Tap - Highland Village

Time50m

Serves3

Garlic, Parmesan, olive oil, parsley

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Ingredients

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Fries

1 1/4 lbs russet potatoes (medium)

3 cups canola oil or vegetable oil (for frying)

1 tsp kosher salt

Garlic-Parmesan Sauce

3 tbsp extra-virgin olive oil

1 tbsp Unsalted butter

4 cloves fresh garlic (minced)

1 cup fine-grated Parmesan cheese

3 tbsp fresh flat-leaf parsley (finely chopped)

1 tsp freshly ground black pepper

1 tsp ReaLemon lemon juice

1/4 tsp Red pepper flakes

Method

Fries

Prep potatoes

Wash and scrub potatoes. Cut into 1/4–3/8 inch (about 6–9 mm) sticks for thin-to-medium fries. Rinse the cut fries under cold water until water runs clear to remove excess starch, then drain and pat completely dry with kitchen towels or paper towels.

Par-cook (optional but recommended)

For crisper interior with a tender center, blanch fries in lightly salted boiling water for 3 minutes, then drain and spread on a tray to cool and dry for 10–15 minutes. Alternatively, proceed directly to frying if short on time.

Heat oil

In a heavy-bottomed pot or deep fryer, heat the oil to 325°F (163°C) for the first fry. Use a thermometer to maintain temperature.

First fry

Fry the potatoes in batches so they don’t crowd the pot for 3–4 minutes until pale gold and soft (not fully crisp). Remove with a slotted spoon to a wire rack or paper towel-lined tray and let cool for 5 minutes.

Increase oil temperature

Raise the oil temperature to 375°F (190°C).

Second fry

Fry the par-cooked fries in batches for 2–3 minutes until golden-brown and crisp. Drain on a wire rack or paper towels. Immediately sprinkle with 1 tsp kosher salt while hot and toss gently to distribute.

Garlic-Parmesan Sauce & Finish

Prepare garlic oil

While the fries are finishing the second fry (or in a small skillet over low heat), combine the olive oil and butter. Warm gently until butter melts. Add the minced garlic and cook over low heat for 1–1.5 minutes, stirring constantly, until fragrant and just beginning to turn very light golden (do not brown or burn). Remove from heat immediately to prevent bitterness.

Combine with cheese and herbs

In a large mixing bowl or serving bowl, combine the grated Parmesan, chopped parsley, black pepper, red pepper flakes, and lemon juice. Pour the warm garlic-oil mixture over the dry ingredients and stir to create a loose, evenly coated mixture. The residual heat will slightly melt the Parmesan and bring flavors together.

Toss fries with garlic-Parmesan

Add the hot, drained fries to the bowl with the garlic-Parmesan mixture. Toss gently but thoroughly so each fry is lightly coated with garlic oil, Parmesan, and parsley. Taste and adjust seasoning — add more salt to taste if needed.

Serve

Transfer to a serving plate, garnish with an additional tablespoon of finely chopped parsley and a light dusting (1–2 tbsp) of extra Parmesan if desired. Serve immediately while hot and crisp.