Description
The crispiest garlicky butter parmesan fries made at home and even better! These fries have the perfect crispy exterior and fluffy potato texture inside. Tossed in a garlic and herb butter, they’re irresistible and so good you’ll want to lick the plate clean.
Ingredients
- 3 large Russet potatoes
- 2 to 3 tablespoons cornstarch
- Vegetable oil
- 1/4 cup unsalted butter
- 1 tablespoon parsley, finely chopped
- 1 tablespoon garlic, finely minced
- 2 to 3 tablespoons parmesan, grated
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Make the Garlic Butter: In a small bowl, mix together the melted butter, parsley, garlic, parmesan, salt, black pepper, and oregano. Set aside.
- Prepare the Potatoes: Rinse and peel the potatoes. Cut each potato vertically into rectangular slices, about 1/4 inch thick. Stack them and cut across to create the signature fry shape. You can adjust the thickness to your preference.
- Transfer the cut fries to a bowl of ice water and let them soak for 30 minutes.
- Drain the water and rinse the fries 2 to 3 times, shaking to remove excess starch.
- Boil water in a pot and add the fries. Boil for 5 to 6 minutes, just enough to par-boil them. They should not be too soft.
- Pat the fries dry and transfer them to a tray or large bowl. Sprinkle with cornstarch and shake to coat evenly.
- Fry the Potatoes: Heat oil in a frying pan over medium-low heat until it reaches about 250°F. Fry the potatoes in batches for 3 to 5 minutes. They will not be golden yet but should hold their shape well. Increase the heat to 350°F. Add the fries back in and fry until golden and crispy, making sure to move them around for even browning.
- Transfer fries to a wire rack to drain excess oil. Sprinkle lightly with salt.
- Add fries to a bowl with the garlic butter. Toss to coat evenly. Taste and adjust salt as needed.
- Serve with ketchup or your favorite dipping sauce. Enjoy!
Notes
- Soaking the fries in ice water removes excess starch, which helps to make them crispy when fried.
- If you don’t have a thermometer, you can test the oil temperature by adding a small piece of potato; it should sizzle immediately.
- You can bake the fries in the oven instead of frying for a healthier alternative. Just bake at 425°F for 20-25 minutes, flipping halfway.
- Store any leftover fries in an airtight container in the fridge for up to 2 days, and reheat in the oven for best results.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
