Buttery Garlic Parmesan Fries

Ingredients

• 3 pieces Large Russet Potatoes (about 1.5‑2 lb each, scrubbed clean)
• 4 cups Vegetable Oil (for deep‑frying, use a high smoke‑point oil)
• 1 cup Unsalted Butter (cut into cubes, room temperature)
• 1 head Garlic (about 10 cloves, minced; use half now, half later)
• 1 tablespoon Basil‑Infused Olive Oil (or regular olive oil or truffle oil)
• 0.5 cup Fresh Parmesan Cheese (finely grated with microplane; extra for topping)
• 2 tablespoons Fresh Parsley (finely chopped)
• 1 teaspoon Black Garlic Salt (or sea salt, adjust to taste)
• 0.25 cup Cooked Bacon Bits (optional, for garnish)
• Enough to cover Cold Water (for soaking fries)

Instructions

1. Wash and Trim Potatoes

   Scrub the potatoes under cold water, remove any dirt, and cut off any blemished ends or knobby spots.

   Time: PT5M

2. Cut Potatoes into Uniform Sticks

   Slice each potato into sticks about ¼‑½ inch thick, aiming for uniform size so they cook evenly.

   Time: PT10M

3. Soak Fries in Cold Water

   Place the cut fries in a large bowl of cold water, stir, then discard the cloudy water and refill with fresh cold water. Cover and refrigerate.

   Time: PT45M

4. Drain and Pat Dry

   Drain the soaked fries in a colander, then spread them on paper towels and pat thoroughly dry. Let air‑dry for a few minutes.

   Time: PT5M

5. Heat Oil to 300°F (150°C) for First Fry

   Fill the deep‑fry pot with vegetable oil to about 3 inches deep. Heat to 300°F using a thermometer.

   Time: PT5M

   Temperature: 300°F

6. First Fry – Blanch

   Working in small batches, lower the fries into the oil and fry for 5 minutes without browning. Stir gently to keep pieces separate.

   Time: PT5M

   Temperature: 300°F

7. Drain and Cool First Batch

   Using tongs, lift the fries onto a cooling rack set over paper towels. Let sit 2 minutes to steam off excess oil.

   Time: PT2M

8. Repeat First Fry for Remaining Fries

   Repeat steps 5‑7 for the second batch of potatoes.

   Time: PT12M

   Temperature: 300°F

9. Prepare Garlic‑Parmesan Butter Sauce

   In a saucepan over medium heat, melt 1 cup unsalted butter. Add 1 Tbsp basil‑infused olive oil, then stir in half of the minced garlic. Cook 2‑3 minutes just to meld flavors; do not brown the garlic.

   Time: PT5M

   Temperature: Medium heat

10. Heat Oil to 375°F (190°C) for Final Fry

    Raise the oil temperature to 375°F, monitoring with the thermometer.

    Time: PT5M

    Temperature: 375°F

11. Second Fry – Golden Crisps

    Fry the previously blanched fries in batches for about 8 minutes, or until golden brown and crisp. Remove with tongs and drain on the cooling rack.

    Time: PT8M

    Temperature: 375°F

12. Season and Toss

    While still hot, place fries in a large bowl. Sprinkle with black garlic salt (or sea salt) to taste, add chopped parsley, and grate fresh Parmesan over them. Drizzle the garlic‑butter sauce, toss gently to coat. Finish with extra grated Parmesan, the remaining minced garlic, and optional bacon bits.

    Time: PT5M

13. Serve Immediately

    Transfer the tossed fries to a serving platter and enjoy while hot and crisp.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Large Russet Potatoes: Yukon Gold potatoes, Sweet potatoes (will change flavor)
• Instead of Vegetable Oil: Peanut oil, Canola oil
• Instead of Unsalted Butter: Margarine (use unsalted), Ghee (will change flavor)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Basil‑Infused Olive Oil: Regular olive oil, Garlic‑infused oil
• Instead of Fresh Parmesan Cheese: Pecorino Romano, Pre‑grated Parmesan
• Instead of Fresh Parsley: Cilantro, Dried parsley (1 tsp)
• Instead of Black Garlic Salt: Sea salt, Kosher salt
• Instead of Cooked Bacon Bits: Smoked paprika, Crispy pancetta

Equipment Needed

• Sharp Chef Knife
• Cutting Board
• Large Bowl
• Colander or Sieve
• Paper Towels
• Cooling Rack
• Deep‑Fry Pot or Large Heavy Pot
• Candy or Meat Thermometer
• Tongs
• Saucepan (2‑qt)
• Microplane Grater
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Cutting potatoes uniformly
• Soaking to remove starch
• Thoroughly drying fries before oil
• Maintaining correct oil temperatures for double fry
• Using minimal butter sauce to avoid sogginess

Chef Tips from the Video

• For extra crispness, add a pinch of corn starch to the dried fries before the first fry.
• Use a microplane for the Parmesan to ensure it melts into the fries instantly.
• If you don’t have basil‑infused oil, lightly crush a few fresh basil leaves in the butter for the same flavor.

Troubleshooting

Storage

Refrigerator: Store leftover fries in an airtight container for up to 2 days; reheat in a hot oven (425°F) to regain crispness.

Freezer: Not recommended – texture degrades.

Room temperature: Best served immediately; fries will soften after 30 minutes at room temperature.

Make-Ahead Tips

• Soak cut potatoes in cold water up to 24 hours in the fridge; drain and dry before frying.
• Prepare the garlic‑parmesan butter sauce up to 2 hours ahead and keep warm on low heat.

Frequently Asked Questions