Garlic Parmesan Fries Recipe
Make Garlic Parmesan Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Garlic-Parmesan Toss
Method
Fries
- 1
Prep potatoes
Wash and peel (optional) the potatoes. Cut each potato into 1/4- to 1/3-inch thick fries (matchstick). Rinse the cut fries in cold water until the water runs clear to remove surface starch.
- 2
Soak
Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours in the refrigerator. This further removes starch and helps achieve crispiness.
- 3
Dry and coat
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. In a large bowl, toss the dried fries with cornstarch until evenly coated (this creates an extra-crispy crust).
- 4
Heat oil
Pour about 1.5–2 cups vegetable oil into a heavy-bottomed pot or deep fryer. Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small piece of potato — it should sizzle gently without browning immediately.
- 5
First fry (blanch)
Working in batches, fry the coated fries at 325°F (160°C) for 4–5 minutes until they are soft and beginning to turn opaque but not brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 5 minutes.
- 6
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crispy. Do not overcrowd. Remove and drain on a rack or paper towels immediately. While hot, sprinkle with 1.5 tsp salt (distributed across batches) and 1/2 tsp freshly ground black pepper.
Garlic-Parmesan Toss
- 7
Melt garlic butter
In a small saucepan over low heat, melt the unsalted butter with the olive oil. Add the minced garlic and cook gently for 45–60 seconds until fragrant but not browned (browned garlic will be bitter). Remove from heat.
- 8
Combine seasoning
Stir the grated Parmesan, chopped parsley, lemon zest (if using), red pepper flakes (if using), and 1/4 tsp finishing salt into the warm butter-garlic mixture. Mix until the Parmesan is slightly melted and the mixture is cohesive.
- 9
Toss fries
Place the hot, drained fries in a large bowl. Pour the garlic-Parmesan mixture over the fries and toss gently but thoroughly so each fry is evenly coated. Work quickly while fries are hot so they absorb the flavors and the Parmesan adheres.
- 10
Serve
Transfer fries to a serving platter. If desired, sprinkle an additional tablespoon of grated Parmesan and a little extra chopped parsley. Serve immediately with ketchup, aioli, or your preferred dipping sauce.