Crispy Garlic Parmesan Fries
Servings 4
Ingredients
**Potatoes:**
- 3 large Russet potatoes
- 2 to 3 tablespoons cornstarch
- vegetable oil
**Garlic Butter:**
- 1/4 cup unsalted butter melted
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely minced garlic
- 2 to 3 tablespoons grated parmesan
- 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 butter, parsley, minced garlic, grated parmesan, salt, black pepper, and dried oregano. Mix well and set aside.
**Prepare the Potatoes:**
- Rinse and peel the potatoes thoroughly.
- Slice each potato vertically into rectangular pieces, about 1/4 inch thick. Then cut them across to create the classic fry shape, also 1/4 inch thick. You can adjust the thickness based on your preference.
- Soak the cut potatoes in a bowl of ice water for 30 minutes.
- Drain the ice water and rinse the potatoes 2 to 3 times to remove excess starch.
- Boil water in a pot and add the potatoes. Boil for 5 to 6 minutes until slightly softened but not mushy.
- Pat the fries dry and coat them evenly with cornstarch.
- Heat oil in a frying pan over medium-low heat to 250°F. Fry the potatoes for 3 to 5 minutes until they hold their shape but aren’t golden.
- Increase the oil temperature to 350°F. Fry the potatoes until golden and crispy, moving them around for even browning.
- Drain excess oil from the fries on a wire rack. Sprinkle with a bit of salt.
- Toss the fries in the prepared garlic butter until evenly coated.
- Adjust salt to taste and serve with ketchup or your preferred dipping sauce!
Notes
- If you’re short on time, you can skip the par-boiling step, though it helps achieve extra crispiness.
- For a simpler option, skip the garlic butter and season the fries with just salt and pepper. Enjoy!