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Crispy Garlic Parmesan Fries

Course Appetizer
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
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!