These garlic parmesan fries are perfect as a side, a game-day snack, or the main event when fries are the craving. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
The fries come out shatteringly crisp thanks to the cornstarch coating and double fry, while the garlic butter melts into every crevice without making them soggy.
In a small bowl, combine the melted butter, parsley, garlic, Parmesan, salt, black pepper, and oregano. Mix well and set aside.
STEP 1: MAKE THE GARLIC BUTTER
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.
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. 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. 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.
PRO TIPS
- Use Russet potatoes for fluffy interior and crisp exterior
- Add butter while the fries are hot for the perfect coating
- Top with mozzarella, bacon, and green onion for loaded fries
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.