Garlic Parmesan Fries

These garlic Parmesan fries are everything great fries should be: crispy on the outside, fluffy on the inside, and tossed in warm garlic butter, herbs, and salty Parmesan that clings to every fry. This method uses soaking, parboiling, and a double fry so you get true restaurant-quality fries at home, the kind that stay crisp and never go limp the second they hit the plate. I pulled inspiration from my Wingstop garlic parmesan wings and garlic parmesan cheeseburger bombs and adapted that same buttery, garlicky, Parmesan-heavy flavor to fries. They’re perfect as a side, a game-day snack, or the main event when fries are the craving. 

Why You'll Love These Garlic Parmesan Fries

The first time I tried turning that garlic Parmesan flavor from my garlic Parm wings and cheeseburgers into fries, I knew they'd be way above your typical garlic Parm fries. The flavor is bold, so the texture has to match, and that’s why this method matters. Soaking and parboiling set you up for fluffy centers, and the double fry is what gives you that shatter-crisp exterior that actually holds up under garlic butter.

What really makes these addictive is the balance. The fries come out insanely crisp, the garlic butter soaks into the ridges without making them soggy, and the Parmesan adds that salty, savory hit that keeps you reaching back into the bowl. Add the herbs, and it rounds everything out so it tastes rich but not heavy. These are the fries people hover over and keep “just grabbing one more” of.

Ingredients You’ll Need

For the Fries:

• 3 large russet potatoes
• 2–3 tablespoon cornstarch
• Vegetable oil, for frying

For the Garlic Parmesan Butter:

• ¼ cup unsalted butter
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon garlic, finely minced
• 2–3 tablespoon grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano

How To Make Garlic Parmesan Fries

Step 1: Make the Garlic Butter

In a small bowl, combine the melted butter, parsley, garlic, Parmesan, salt, black pepper, and oregano. Mix well and set aside.

Step 2: Cut the Potatoes

Peel the potatoes completely. Slice each potato lengthwise into ¼-inch slabs, stack them, then cut again into evenly sized fries. Uniform thickness is key for even cooking.

Step 3: Soak the Fries

Place the cut fries into a bowl of ice water and soak for 30 minutes. This removes excess surface starch and helps the fries crisp later.

Step 4: Rinse and Dry

Drain the fries and rinse them 2–3 times, shaking well each time. Pat them completely dry with paper towels—any moisture left will prevent crisping.

Step 5: Parboil

Bring a large pot of water to a boil. Add the fries and boil for 5–6 minutes, just until slightly tender but not falling apart. Drain immediately and pat dry again.

Step 6: Coat with Cornstarch

Transfer the dry fries to a tray or large bowl. Sprinkle evenly with cornstarch and toss until lightly coated on all sides.

Step 7: First Fry (Low Temp)

Heat oil to about 250°F. Fry the potatoes in batches for 3–5 minutes, just until they set and hold their shape. Do not let them brown. Remove and drain on a wire rack.

Step 8: Second Fry (High Temp)

Increase the oil temperature to 350°F. Fry the potatoes again until golden brown and crispy, stirring occasionally for even cooking. Drain on a wire rack and lightly salt.

Step 9: Toss and Serve

Place the hot fries in a large bowl, add the garlic parmesan butter, and toss until evenly coated. Taste and adjust salt if needed. Serve immediately.

My Expert Tips To Make The Best Garlic Parmesan Fries

• Use russet potatoes for the right texture. Russets are high in starch, which is exactly what you want for fries that are fluffy in the middle and crisp on the outside. Waxy potatoes can work, but they tend to stay denser and don’t crisp the same way, especially with a garlic butter finish.
• Cut every fry to the same thickness. Even cutting is the difference between a perfect batch and a mix of burnt skinny fries and undercooked thick ones. Aim for about ¼-inch thick fries so they crisp well but still have that fluffy center. Cut the potato into planks first, stack them, then slice them into sticks so the size stays consistent.
• Soak in ice water, then rinse until the water is mostly clear. Soaking pulls excess surface starch off the potatoes, which helps prevent sticking and keeps the fries from turning gummy. After soaking, rinse the fries 2 to 3 times, shaking them well each time. This step sets you up for cleaner, crispier fries.
• Dry the fries completely before you do anything else. Water is the enemy of crisp fries. After soaking and rinsing, pat them dry aggressively. After parboiling, dry them again, even more thoroughly. If you have time, spread them on a tray and let them air dry for 10 minutes. The drier they are, the crispier they fry.
• Parboil just until the outside is tender. This is what gives you that fluffy interior. You want the fries slightly tender but still sturdy enough to handle. If you overboil, they can fall apart in the oil. A good cue is that a fry bends slightly but doesn’t break when lifted.
• Use cornstarch as your crisp insurance policy. Cornstarch creates a thin, crackly crust that holds up even after tossing in garlic butter. Sprinkle it on and toss until every fry has a light, even dusting. If you see thick white patches, shake off the excess. Too much cornstarch can taste chalky.
• Use the two fry temperatures for restaurant results. The first fry at about 250°F sets the structure so the fries cook through without browning. The second fry at about 350°F is what turns them golden and crispy. If your first fry is browning, your oil is too hot. If the second fry is taking forever, your oil is too cool. A thermometer makes this step foolproof.
• Fry in batches and don’t crowd the pan. Crowding drops the oil temperature fast, which leads to greasy, limp fries. Give the fries room so they actually fry instead of steaming. Let the oil return to temperature between batches so every round comes out crisp.
• Drain on a wire rack, not paper towels. Paper towels trap steam underneath the fries and soften the crust. A wire rack keeps air moving so the fries stay crisp while you finish frying. If you’re making a big batch, keep the rack on a sheet pan in a 200°F oven to hold them hot and crisp.
• Toss with garlic butter while the fries are hot, but not dripping with oil. Hot fries grab seasoning best, but excess oil can make the butter slide off and soften the crust. Let the fries drain for about a minute, then toss immediately so the butter melts into the ridges without turning them soggy.
• Use finely grated Parmesan for better cling and flavor. Finely grated Parmesan sticks to the fries much better than thick shreds. For the most even coating, add Parmesan in two rounds, toss once, then add a little more and toss again. This gives you that salty, savory finish in every bite.
• Taste at the end before adding more salt. Parmesan and garlic butter already bring salt, and salt levels vary by brand. Lightly salt right after frying, then taste after tossing in the garlic butter and Parmesan. Adjust if needed so the flavor pops without going overboard.

Garlic Parmesan Fries FAQs

My Final Thoughts

These homemade garlic parmesan fries are crispy, buttery, savory perfection. The extra steps are absolutely worth it, and once you taste the crunch and flavor, you’ll understand why this method delivers restaurant-level fries at home. Make a double batch if you're hosting, you’ll need it! Try these crispy garlic parmesan French fries and let me know your thoughts by leaving a comment and review below.

Homemade Fries To Try Next

• Wingstop Louisiana voodoo fries
• Garlic fries
• Popeyes cajun fries
• Five Guys french fries
• Red Robin french fry seasoning