Go Back
blank

Crispy Garlic Parmesan Fries

Crispy, golden fries tossed in a savory garlic‑herb butter and Parmesan for a restaurant‑style side that’s irresistible.
Print Recipe Pin Recipe
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Servings:4 servings
Calories:320
Ingredients Method Notes

Ingredients
  

  • 3 large Russet potatoes peeled and cut into fries
  • 2 to 3 tablespoons cornstarch for coating
  • vegetable oil for frying
  • ¼ cup unsalted butter melted
  • 1 tablespoon garlic finely minced
  • 1 tablespoon parsley finely chopped
  • 2 to 3 tablespoons Parmesan grated
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano

Method
 

  1. In a small bowl, combine melted butter, minced garlic, chopped parsley, Parmesan, salt, black pepper, and oregano. Mix and set aside.
  2. Rinse and peel the potatoes, then cut into 1/4‑inch thick rectangular sticks.
  3. Soak the cut potatoes in ice water for 30 minutes to remove excess starch, then drain and rinse them 2–3 times.
  4. Bring salted water to a boil and add the potatoes. Par‑boil for 5–6 minutes; they should not be soft.
  5. Pat the fries completely dry, then sprinkle with cornstarch and toss to coat evenly.
  6. Heat oil in a pan over medium‑low until it reaches about 250°F (120°C). Fry the potatoes in batches for 3–5 minutes; they should hold their shape but not brown. Drain on a wire rack.
  7. Heat the oil to about 350°F (175°C). Fry the potatoes again until golden and crispy. Drain on a wire rack and sprinkle with a little salt.
  8. Transfer the hot fries to a large bowl, drizzle with the garlic‑herb butter mixture, and toss to coat evenly.
  9. Serve immediately with ketchup or your favorite dipping sauce.

Notes

Soaking the cut potatoes in ice water helps remove excess starch and makes the fries extra crispy. You can add truffle oil for a gourmet twist. Recipe source: Moribyan. :contentReference[oaicite:1]{index=1}