Crispy Garlic Parmesan Fries
Crispy Garlic Parmesan Fries are golden, perfectly crunchy on the outside, tender inside, and tossed in a buttery garlic sauce with freshly grated Parmesan and parsley. Perfect for family snacks, weekend treats, or a side to any meal.
Ingredients
- 4 large Russet potatoes or Yukon Gold for creamier fries
- 4 cups vegetable oil canola, peanut, or sunflower
- 4 garlic cloves minced finely
- ¼ cup unsalted butter melted
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- Salt and black pepper to taste
Optional Add-Ons
- Pinch of red pepper flakes
- Drizzle of truffle oil
- Paprika for a smoky note
- Ranch dressing or aioli for dipping
Instructions
- Wash and peel the potatoes (leaving some skin for a rustic touch if you like) and slice into ¼-inch sticks. Soak in cold water for at least 30 minutes to remove excess starch.
- Drain and pat dry. Heat oil to 325°F (160°C) and fry in small batches for 3–4 minutes until tender but not browned. Drain on a wire rack or paper towels.
- Increase oil to 375°F (190°C) and fry again for 3–5 minutes until golden and crispy. Drain excess oil.
- Melt butter over low heat, add minced garlic, and cook 30 seconds until fragrant. Pour over fries and toss to coat.
- Sprinkle Parmesan and parsley, season with salt and pepper, and toss again. Add optional red pepper flakes, paprika, or a drizzle of truffle oil if desired.