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Garlic Parmesan Fries Easy Recipe

Updated: Jan 10

Crispy on the outside, tender and fluffy on the inside, and topped with the perfect combination of savory garlic and tangy Parmesan loaded with flavor. These savory homemade garlic parmesan fries are my favorite! Fresh crispy parmesan cheese, aromatic garlic, a blend of spices, and a technique to make them super crispy, for a restaurant-worthy! Garlic parmesan fries made at home and even better! These fries have that perfect crispy exterior and the most fluffy potato texture on the inside. After fried to crispy golden perfection, they're tossed in a garlic and herb parmesan butter that is just too good not to lick the plate clean.

Garlic Parmesan Fries Recipe
Garlic Parmesan Fries

Parmesan Fries Recipe
Garlic Herb Parmesan Fries

Best Garlic herb parmesan Fries
Parmesan Fries

PREP TIME: 1 HOUR

COOK TIME: 30 MINUTES

TOTAL TIME: 1 HOUR 30 MINUTES

YIELDS: 4


Ingredients:

  • 1 3/4 lbs Russets potatoes (~5 medium)

  • 1-2 tablespoon cornstarch

  • ice cold water

Garlic Parmesan Butter Sauce

  • 1 tablespoon olive oil

  •  butter, melted

  •  garlic paste

  • parsley, finely chopped

  • salt

  • season pepper

  • parmesan, grated

Just add everything to a small bowl, mix together, and it’s ready to go! Feel free to go stronger on the garlic if you can’t get enough.


PREPARING THE POTATOES

Start out by rinsing the potatoes first. The best kind of potatoes to use are Russet potatoes for French fries. They have the perfect shape and size for making long French fries and they result in the crispiest and fluffiest texture.

After rinsing, peel the potatoes completely clean. First cut each potato vertically into rectangular slices about 1/4 an inch thick.

Transfer to a bowl filled with ice and water and let it soak for 30 minutes. The cold water helps with removing excess starch and crisping up the potatoes later. The longer it sits in the ice, the better.

Drain the ice water and rinse the potatoes 2 to 3 times, shaking them around well to get rid of any excess starch.


POTATOES TO FRENCH FRIES

  • After fries completely dry and add them to a bowl. Sprinkle the cornstarch and shake around so each one is coated evenly.

  • Heat oil in a frying pan , about 350°F. Add the fries fry until beautifully golden and crispy, making sure to move them around so they evenly brown and crisp up. Transfer to a wire rack again to drain any excess oil. Sprinkle a little bit of salt.

  • Add to a bowl along with the garlic butter. Toss around so the fries are coated evenly.

  • Sprinkle more Parmesan on top fries.

  • Enjoy with some DivineKuizine remoulade sauce and ketchup for dipping.



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