Description
Garlic Parmesan Fries are crispy on the outside, tender inside, and coated in garlic butter, fresh parsley, and Parmesan cheese. Double-fried for that perfect crunch, these fries are a flavorful and satisfying side or snack.
Ingredients
3 large potatoes
Salt (for boiling and seasoning)
2 tbsp cornstarch
Oil for frying (vegetable or sunflower)
50 g butter
3–4 garlic cloves, finely minced
40 g Parmesan cheese (plus extra for garnish)
1 tbsp fresh or 1 tsp dried parsley
Black pepper to taste
Optional: 1/2 tsp paprika or chili flakes
Cold water (for soaking)
Instructions
- Peel (optional) and cut potatoes into medium-thick fries. Soak in cold water for 30 minutes.
- Drain, pat dry, and boil fries in salted water for 4 minutes. Drain and cool completely.
- Toss cooled fries with cornstarch and let sit 10–15 minutes to dry out.
- Heat oil to 160°C (320°F). Fry fries for 3–4 minutes until soft but not browned. Drain on a wire rack.
- Increase oil heat to 190°C (375°F). Fry again until golden and crispy.
- Melt butter and mix with minced garlic, Parmesan, parsley, salt, pepper, and optional chili flakes.
- Toss hot fries in garlic butter mixture and sprinkle with extra Parmesan. Serve immediately.
Notes
- Use Russet potatoes for best results.
- Double frying ensures maximum crispiness.
- Truffle oil or lemon zest can be added for flavor variation.
- Reheat leftovers in oven or air fryer—avoid microwave.
- Garlic butter can be made ahead and stored up to 1 week.
- Prep Time: 15 minutes (+30 min soak)
- Cook Time: 20 minutes
- Category: Side Dish or Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
