Garlic Fries with Herbs (Printable version)

Crispy golden fries coated in garlic, fresh parsley, and seasoning for a flavorful, savory snack or side.

# List of ingredients:

→ Potatoes

01 - 4 large russet potatoes, peeled and cut into fries

→ For Frying

02 - 1 quart vegetable oil for deep frying

→ Garlic & Seasoning

03 - 4 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 teaspoon sea salt
06 - ½ teaspoon freshly ground black pepper
07 - 2 tablespoons grated Parmesan cheese (optional)
08 - 1 tablespoon unsalted butter (optional)

# Directions:

01 - Immerse the cut potatoes in cold water for at least 30 minutes to remove excess starch, then drain and dry thoroughly.
02 - Heat vegetable oil to 350°F in a deep fryer or large heavy pot. Fry potatoes in batches for 3 to 4 minutes until tender but not golden. Remove and drain on paper towels.
03 - Increase oil temperature to 375°F. Fry potatoes again in batches for 2 to 3 minutes until golden and crispy. Drain well.
04 - In a large skillet, melt butter over low heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
05 - Add hot fries to the skillet, tossing with garlic, parsley, salt, pepper, and Parmesan cheese (if using) until evenly coated.
06 - Serve immediately while fries are hot and crispy.

# Expert Advice:

01 -
  • They're addictively crispy on the outside and tender inside, with garlic flavor that tastes way more impressive than the actual effort involved.
  • You can make them in your own kitchen and they'll rival any restaurant version, especially when you serve them still warm with people hovering around the plate.
  • Vegetarian, customizable, and foolproof once you understand the double-fry trick that changes everything.
02 -
  • The double-fry method is non-negotiable if you want fries that are truly crispy outside and fluffy inside; skipping the first fry gives you greasy results every time.
  • Don't skip drying the soaked fries thoroughly, because any water left on them will cause the oil to splatter and the fries to absorb oil instead of crisping up.
  • Keep your garlic on low heat or it will burn and turn bitter, ruining the whole delicate flavor you're building.
03 -
  • Use a deep fryer if you have one because it keeps the oil at a steady temperature, but a heavy-bottomed pot works beautifully and gives you more control.
  • Parmesan cheese toasts and browns slightly on the hot fries, which deepens the flavor in the best way possible.

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