Garlic Parmesan Cheese Fries Recipe

Prep potatoes

Wash and peel the potatoes if desired. Cut into 1/4- to 1/3-inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove surface starch. Drain and rinse, then pat completely dry with kitchen towels.

Par-cook (if frying)

If frying: heat 2 to 3 cups neutral oil in a heavy pot to 325°F (use a thermometer). Fry potatoes in batches for 3–4 minutes until pale and slightly tender but not browned. Remove to a paper towel-lined tray and let cool. Increase oil temperature to 375°F for final fry. If roasting: preheat oven to 425°F (220°C). Toss dried fries with 3 tbs oil and 1 tsp kosher salt. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast 20–30 minutes, flipping halfway, until golden and crisp.

Final fry (if frying)

Return par-cooked fries to 375°F oil in batches and fry 2–3 minutes until golden and crisp. Drain on paper towels and immediately season lightly with a pinch of kosher salt while hot.

Make garlic-parmesan oil

In a small skillet over low heat, combine 3 tbs extra-virgin olive oil and 1 tbs melted butter. Add the minced garlic and cook gently for 45–60 seconds until fragrant but not browned (reduce heat if garlic begins to brown). Remove from heat and let the oil cool 1 minute to prevent cooking the garlic further; this mellows the raw bite.

Combine toss ingredients

In a large bowl, combine the warm garlic oil mixture, 3 tbs grated Parmesan, 1 tbsp chopped parsley, 1/4 tsp black pepper, and red pepper flakes if using. Taste and add fine sea salt to preference (start with 1/4 tsp).

Toss fries

Add the hot fries (from frying or roasting) to the bowl with the garlic-Parmesan mixture. Toss gently but thoroughly so the oil and cheese coat the fries evenly. The heat from the fries will melt the Parmesan and infuse them with garlic flavor. If the fries seem dry, add up to 1 additional teaspoon of olive oil and toss again.

Plate and garnish

Transfer tossed fries to a serving plate. Sprinkle with the extra 2 tbs grated Parmesan and the remaining teaspoon of chopped parsley. Finish with an extra crack of black pepper and more red pepper flakes if desired. Serve immediately for best texture.