Garlic Parmesan Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut each potato into 1/4- to 1/3-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water as you cut to remove surface starch.

Soak the cut fries for at least 30 minutes (or up to 2 hours) in the refrigerator. This step removes excess starch and helps them crisp in the fryer.

After soaking, drain the fries and rinse briefly under cold water. Pat extremely dry with clean kitchen towels or paper towels. Moisture will cause oil to splatter and reduce crispness.

Coat with cornstarch and season

Toss the dried fries with 2 tablespoons cornstarch until evenly coated. Then season with 1 teaspoon salt and 1 teaspoon black pepper, tossing to combine. The cornstarch gives an extra-crisp exterior.

Heat oil

In a heavy-bottomed pot or deep fryer, heat about 3 to 4 cups vegetable oil to 325°F (163°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently and rises slowly.

First fry (blanch)

Working in small batches (do not overcrowd), fry the fries for 3–4 minutes until soft and just beginning to color. They should be cooked through but pale. Use a slotted spoon to transfer them to a wire rack or tray lined with paper towels to drain.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the final fry. Allow it to come to temperature between batches so the fries crisp properly.

Second fry (crisp)

Fry the blanched fries a second time in batches for 2–3 minutes, until golden-brown and crisp. Transfer to a wire rack or paper-towel-lined tray. While fries are hot, immediately sprinkle with the 1/2 teaspoon flaky salt to finish.

Prepare garlic butter

Mince or grate 4 garlic cloves finely. In a small skillet over low heat, melt 4 tablespoons unsalted butter. Add the minced garlic and cook gently for 30–60 seconds until fragrant but not browned. Remove from heat.

Stir the cooked garlic and melted butter together with 3 tablespoons grated Parmesan, 2 tablespoons finely chopped fresh parsley, 1 teaspoon lemon zest (if using), and 1 teaspoon red pepper flakes (if using). Taste and adjust seasoning.

If you prefer a smoother sauce, you can briefly warm the combined mixture over the lowest heat for 10–15 seconds and stir to fully incorporate the cheese into the butter. Do not overheat—Parmesan can seize and become grainy.

Toss fries with garlic-Parmesan mixture: Place the hot fries in a large bowl. Immediately pour the garlic-Parmesan butter over the fries and toss gently but thoroughly so the butter and garlic coat the fries evenly. The residual heat will help the butter cling and melt the cheese slightly.

Plate and garnish: Transfer the coated fries to a serving platter. Sprinkle with the additional 2 tablespoons grated Parmesan and the remaining chopped parsley if desired. Finish with an extra pinch of flaky sea salt to taste.

Serve immediately while hot and crisp. Provide dipping sauces on the side if desired (ketchup, ranch, or aioli).