Ingredients
Potatoes
- 3 large Russet potatoes
- 2 to 3 tablespoons cornstarch
- Vegetable oil, for frying
Garlic Butter
- 1/4 cup unsalted butter, melted
- 1 tablespoon finely chopped parsley
- 1 tablespoon garlic, finely minced
- 2 to 3 tablespoons grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Make the Garlic Butter: In a small bowl, combine the melted unsalted butter, finely chopped parsley, minced garlic, grated Parmesan, salt, black pepper, and dried oregano. Mix well and set aside to let flavors meld.
- Prepare the Potatoes: Rinse and peel the Russet potatoes thoroughly. Slice each potato vertically into rectangular slices about 1/4 inch thick, then stack these slices and cut across into 1/4 inch strips to form fries. Place the cut potatoes in a bowl of ice water and soak for 30 minutes to remove excess starch and prevent browning.
- Rinse and Parboil: Drain the potatoes from the ice water and rinse 2 to 3 times, shaking well each time to eliminate starch. Bring a pot of water to a boil, then add the potatoes and parboil for 5 to 6 minutes until just tender but not soft enough to break. Drain and dry completely with paper towels or a clean kitchen towel.
- Coat with Cornstarch and First Fry: Transfer dried potatoes to a bowl or tray, sprinkle with 2 to 3 tablespoons cornstarch, and toss or shake to coat each fry evenly. Heat vegetable oil in a frying pan over medium-low heat to about 250°F (120°C). Fry the fries in batches for 3 to 5 minutes. The fries will be cooked but not golden yet. Remove and drain on paper towels or a wire rack.
- Second Fry for Crispiness: Increase the oil temperature to approximately 350°F (175°C). Return the fries to the hot oil in batches and fry until they turn a beautiful golden color and achieve a crispy texture, moving them frequently to ensure even browning. Remove and drain on a wire rack to get rid of excess oil and sprinkle lightly with salt.
- Toss with Garlic Butter: Place the hot fries in a bowl, add the prepared garlic butter mixture, and toss well to coat every fry evenly. Adjust salt if needed to taste.
- Serve: Enjoy the crispy garlic Parmesan fries immediately, served with ketchup or your favorite dipping sauce.
Notes
- Soaking potatoes in ice water helps remove excess starch, ensuring crispier fries.
- Parboiling softens the fries slightly for a tender interior without losing shape.
- Twice frying is essential to get the perfect crispy texture.
- You can adjust the thickness of fries to your preference; thinner fries will cook faster and be crisper.
- For a stronger garlic flavor, add an extra half tablespoon of garlic to the butter mixture.
- Use a wire rack to drain fries instead of paper towels to keep them crispier.
- Serve fries immediately for best texture, as they tend to soften over time.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Deep Frying, Parboiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
