How to Make Garlic Parmesan Fries

Ingredients

• 4 large Russet Potatoes (washed, peeled if desired, cut into 1/4‑inch strips)
• 4 tablespoons Unsalted Butter (melted)
• 2 cloves Garlic (minced)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (finely chopped)
• 2 tablespoons Cornstarch (for coating potatoes)
• 1 teaspoon Salt (plus extra for seasoning after frying)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Italian Seasoning (optional, for extra herb flavor)
• 4 cups Vegetable Oil (for deep‑frying, high smoke point)

Instructions

1. Cut Potatoes

   Wash the russet potatoes, peel if desired, and cut them into uniform 1/4‑inch thick strips (like classic fries).

   Time: PT5M

2. Parboil Fries

   Bring a large pot of salted water to a boil. Add the potato strips and cook for 4 minutes until just tender but still firm. Drain in a colander and pat completely dry with kitchen towels.

   Time: PT6M

3. Coat with Cornstarch

   Place the dried potatoes in a large mixing bowl, sprinkle 2 Tbsp cornstarch over them, and toss until every piece is lightly coated.

   Time: PT2M

4. First Fry (Blanch)

   Heat vegetable oil in a deep fryer or heavy pot to 325°F. Fry the coated potatoes in batches for 4‑5 minutes, just until they begin to soften but have no color. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 325°F

5. Raise Oil Temperature

   Increase the oil temperature to 350°F for the final crisping stage.

   Time: PT1M

   Temperature: 350°F

6. Second Fry (Crisp)

   Return the partially cooked fries to the hot oil and fry for 2‑3 minutes, or until golden brown and crisp. Remove, drain, and place back on paper towels.

   Time: PT3M

   Temperature: 350°F

7. Prepare Garlic‑Parmesan Butter

   In a small saucepan melt 4 Tbsp butter over low heat. Add the minced garlic, a pinch of salt, ½ tsp black pepper, and ½ tsp Italian seasoning; cook 30 seconds. Stir in the grated Parmesan and chopped parsley until combined.

   Time: PT4M

8. Toss Fries in Garlic‑Parmesan Butter

   Place the hot fries in a large bowl, pour the garlic‑Parmesan butter over them, and toss until every fry is evenly coated. Taste and add extra salt if needed.

   Time: PT2M

9. Serve

   Transfer the garlic Parmesan fries to a serving bowl or platter and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

630

Protein

10 g

Carbohydrates

60 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Russet Potatoes: Yukon Gold potatoes, Sweet potatoes (will change flavor)
• Instead of Unsalted Butter: Olive oil (for dairy‑free version), Margarine
• Instead of Garlic: Garlic powder (1/2 tsp), Garlic paste
• Instead of Parmesan Cheese: Pecorino Romano, Grated Asiago
• Instead of Fresh Parsley: Dried parsley (1 tsp), Fresh cilantro (for a twist)
• Instead of Cornstarch: All‑purpose flour, Rice flour
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper, Ground cayenne (pinch for heat)
• Instead of Italian Seasoning: Dried oregano and basil (¼ tsp each), Herbes de Provence
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Cutting Board
• Chef Knife
• Large Pot
• Colander
• Kitchen Towels or Paper Towels
• Large Mixing Bowl
• Measuring Spoons
• Deep Fryer or Heavy‑Bottomed Pot
• Thermometer (optional)
• Tongs
• Serving Bowl

Critical Steps — Do Not Skip

• Parboiling the potatoes for exactly 4 minutes
• Coating the fries evenly with cornstarch
• Double‑frying: first at 325°F, then at 350°F
• Making the garlic‑Parmesan butter without burning the garlic

Chef Tips from the Video

• Soak cut potatoes in cold water for 5 minutes, then pat dry – this removes excess starch and yields extra crispiness.
• Use a metal mesh strainer to shake off excess cornstarch after coating.
• For extra flavor, add a pinch of smoked paprika to the garlic butter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven (375°F) to regain crispness.

Freezer: Not recommended – freezing will make the fries soggy.

Room temperature: Best served immediately; can sit out for up to 1 hour but will lose crunch.

Make-Ahead Tips

• Parboil and coat the potatoes, then keep them in the refrigerator for up to 2 hours before the first fry.
• The garlic‑Parmesan butter can be made ahead and reheated gently before tossing.

Frequently Asked Questions