Description
These Garlic Parmesan French Fries are crispy on the outside and tender on the inside, double-fried to perfection and tossed with freshly grated Parmesan cheese, minced garlic, and parsley for a savory, flavorful treat that’s perfect as a snack or side dish.
Ingredients
Scale
Potatoes
- 2 1/2 pounds Idaho or Russet potatoes
Frying
- Vegetable oil (for deep frying)
- Salt, to taste
Toppings
- 1/2 cup Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1 tablespoon parsley, chopped (or 1/2 tablespoon dried parsley)
Instructions
- Prep the Potatoes: Rinse and wash the potatoes thoroughly. Peel the skins off. Slice potatoes into 4 to 5 vertical pieces, then cut those into 1/4 inch sticks. Place the sticks in a large bowl and cover with cold water. Refrigerate and soak for at least 2 hours, up to 12 hours, to remove excess starch for crispier fries.
- Dry the Potatoes: Drain the soaked potatoes and spread them on a paper towel-lined baking sheet. Blot with paper towels thoroughly to remove all moisture. Dry potatoes are essential before frying to prevent splattering and help achieve crispiness.
- Heat the Oil: Carefully heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Handle oil with caution to avoid burns.
- First Fry: Fry the potatoes in 2 to 3 batches without overcrowding for 4 to 5 minutes until they become soft and just slightly golden. Avoid browning at this stage to ensure they cook through evenly.
- Drain Excess Oil: Using a slotted spoon, transfer fries to a paper towel-lined baking sheet to absorb excess grease. Repeat frying for all batches.
- Second Fry: Return fries to the hot oil in batches and fry for an additional 3-4 minutes until golden brown and crispy.
- Drain and Season: Drain fries again on paper towels. While still hot, sprinkle generously with salt to taste.
- Add Garlic Parmesan Topping: Immediately sprinkle the fries with freshly grated Parmesan cheese, minced garlic, and chopped parsley. Toss gently to evenly coat and serve immediately for best flavor and texture.
Notes
- Soaking potatoes removes excess starch, resulting in crispier fries.
- Double frying ensures fries are cooked through and crispy outside.
- Use fresh Parmesan and fresh garlic for the best flavor impact.
- Be cautious when frying to avoid oil splatters and burns.
- Serve immediately to enjoy fries at their crispiest.
- Russet potatoes are preferred for their starch content, making them ideal for frying.
