Crispy Garlic Parmesan Fries Recipe (Double Fried)

Ingredients

• 4 large Russet Potatoes (peeled (optional) and cut into 1/4‑inch sticks)
• 2 tablespoons Salt (for soaking water and seasoning)
• Enough to cover potatoes Cold Water (for soaking)
• 4 cups Vegetable Oil (high smoke‑point oil for deep frying)
• 1 teaspoon Garlic Powder (adds garlic flavor)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 cup Grated Parmesan Cheese (freshly grated for best melt)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Soak Potatoes

   Place the cut potato sticks in a large bowl, cover with cold water, add 2 tbsp salt and let soak for 2 hours.

   Time: PT2H

2. Dry Potatoes

   Drain the potatoes in a colander and pat them completely dry with kitchen towels or paper towels.

   Time: PT10M

3. Prepare Spice Mix

   In a small bowl combine garlic powder, black pepper, and a pinch of salt; set aside.

   Time: PT5M

4. First Fry (130°C)

   Heat the oil in the deep pot to 130°C (265°F). Fry the potatoes in batches for 5‑7 minutes until just tender but not colored. Remove with a slotted spoon and let drain on a cooling rack.

   Time: PT7M

   Temperature: 130°C

5. Cool First‑Fry Potatoes

   Spread the fried potatoes on a cooling rack placed over a baking sheet and let them cool completely (about 10 minutes) while you heat the oil for the second fry.

   Time: PT10M

6. Second Fry (180°C)

   Raise the oil temperature to 180°C (356°F). Fry the potatoes again in batches for 3‑4 minutes until golden and crispy. Remove and place on paper towels to drain excess oil.

   Time: PT4M

   Temperature: 180°C

7. Season and Add Parmesan

   Transfer the hot fries to a large mixing bowl, sprinkle the prepared spice mix, grated Parmesan cheese, and chopped parsley. Toss quickly until evenly coated and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g