Possibly the best homemade garlic fries recipe I’ve made in quite a while, so delicious.
Preparation:
Cook:
Level: Easy
Ingredients
- 3 whole Large russet potatoes, unpeeled
- 1 pint Peanut oil, or as needed to fill a deep fryer or large pot
- 3 tablespoons Kosher salt or as needed
- 6 cloves Garlic, minced, or as needed
- ½ cups Fresh Italian parsley, finely chopped or as needed
- ½ cups Parmesan cheese, finely grated or as needed
Preparation
Wash and partially peel each potato. Cut each potato lengthwise into ¼-inch slices (or slightly larger, if you like steak-style fries). Then stack these slices together and cut them again with the same measurement to make the fries.
After cutting the potatoes into fries, place them in a large bowl of cold water to help remove the starch from the surface of the potatoes, so they don’t stick while frying.
Pour in enough peanut oil to fill the deep fryer to the desired level or a deep, heavy-bottomed saucepan. If you are using a pan and not a deep fryer, attach the thermometer to the pan so that it touches the oil. Heat over medium heat until the oil reaches 250ºF. If using a deep fryer, set to the same temperature.
While waiting for the oil to heat, prepare 2 baking sheets with several layers of paper towels and set aside.
When the oil reaches 250ºF, carefully drop small batches (about 10-15) of potatoes into the hot oil. Fry until cooked through, about 4-6 minutes. Remove from oil using a pair of tongs or a metal slotted spoon and let cool on prepared paper towels. If you are using a fryer rack, just be sure to remove as much of the hot oil as possible before transferring to the baking sheet. Continue until all fries are cooked.
Once the fries have cooled to room temperature, heat the same oil to 350ºF. Add the already cooked fries again in small quantities. Stir gently until golden brown, about 3 minutes. Remove the fries from the oil and place them on the remaining lined baking sheet.
Immediately place 10-15 double cooked fries at a time in a large mixing bowl. Sprinkle ½ teaspoon kosher salt over hot fries and toss to coat. Then add 1 tsp garlic and parsley and toss again to coat well. Finally, sprinkle 2 teaspoons of Parmesan over the fries and toss one last time to coat well. Repeat with remaining potatoes and seasonings. Serve immediately.
