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Crispy Garlic Parmesan Fries Recipe

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4.4 from 61 reviews

  • Author: Diane
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings

Description

These Crispy Garlic Parmesan Fries are perfectly golden and crunchy on the outside, while fluffy and tender inside. After double frying for optimal crispness, the fries are tossed in a rich garlic and herb butter with Parmesan cheese, creating an irresistible savory snack or side dish perfect for any occasion.

Ingredients

POTATOES

  • 3 large Russet potatoes
  • 2 to 3 tablespoons cornstarch
  • vegetable oil (for frying)

GARLIC BUTTER

  • 1/4 cup unsalted butter
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon garlic, finely minced
  • 2 to 3 tablespoons Parmesan, grated
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt

Instructions

  1. Make the Garlic Butter: In a small bowl, combine melted butter, finely chopped parsley, minced garlic, grated Parmesan, salt, black pepper, and dried oregano. Mix thoroughly and set aside to allow flavors to meld.
  2. Prepare the Potatoes: Rinse and peel the Russet potatoes fully. Slice each potato vertically into rectangular planks about 1/4 inch thick. Stack these slices and cut across into 1/4 inch strips to form uniform fries. Adjust thickness as preferred.
  3. Soak the Fries: Place cut fries into a bowl of ice water and soak for 30 minutes to remove excess starch and promote crispiness.
  4. Rinse and Drain: Drain the ice water, then rinse the fries 2 to 3 times, shaking well each time to remove residual starch. Pat dry thoroughly after draining.
  5. Par-boil the Fries: Bring a pot of water to boil, add the fries and boil for 5 to 6 minutes until partially cooked but still firm. This step aids in achieving a crispy exterior once fried.
  6. Coat with Cornstarch: Drain and completely dry the fries. Transfer to a tray or large bowl and sprinkle with 2 to 3 tablespoons of cornstarch. Toss and shake gently so all fries are evenly coated.
  7. First Fry: Heat vegetable oil in a frying pan over medium-low heat until it reaches approximately 250°F (120°C). Add fries in batches, frying for 3 to 5 minutes until they hold shape but are not golden. Do not overcrowd the pan.
  8. Second Fry: Increase oil temperature to about 350°F (175°C). Return fries to the hot oil and fry until they turn golden brown and achieve desired crispiness, stirring occasionally for even cooking.
  9. Drain Excess Oil: Transfer the fries to a wire rack to drain surplus oil and sprinkle lightly with salt.
  10. Toss with Garlic Butter: Place the fries in a bowl, add the prepared garlic butter, and toss thoroughly to coat each fry evenly. Taste and add more salt if necessary.
  11. Serve and Enjoy: Serve immediately with ketchup or your favorite dipping sauce for a delicious snack or side dish.

Notes

  • For a time-saving option, you can skip the par-boiling step. The fries will still turn out delicious but slightly less fluffy inside.
  • If simplicity is preferred, omit the garlic butter and season fries with just salt and pepper.
  • Ensure fries are dried thoroughly before frying to prevent oil splatter and achieve optimal crispiness.
  • Double frying the fries ensures a crunchy exterior and soft interior texture.
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: American

Find it online: https://eatwithdiane.com/crispy-garlic-parmesan-fries-recipe/