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Close-up of golden brown thin-cut Garlic Parmesan Fries with powdery cheese and green parsley.

Garlic Parmesan Fries That Rival Your Favorite Gastropub

Master the art of crispy Garlic Parmesan Fries with this double-fry method. Featuring golden amber edges, translucent sautéed garlic, and a powdery parmesan coating, these are the ultimate restaurant-quality side dish at home.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Fries and Toppings
  • 2 lbs Russet Potatoes 907g, cut into 1/4-inch matchsticks
  • 2 Quarts Neutral Oil 1.9L, for frying
  • 1/2 cup Parmesan Cheese 45g, finely grated and powdery
  • 4-6 cloves Garlic Minced finely
  • 1/4 cup Fresh Parsley 15g, finely chopped
  • 2 tbsp Unsalted Butter 28g, melted
  • 1 tbsp Kosher Salt 15g

Equipment

  • 1 Dutch Oven or Deep Fryer For maintaining oil temperature.
  • 1 Digital Thermometer To monitor oil precisely.
  • 1 Large Mixing Bowl For tossing fries with aromatics.

Method
 

Preparation
  1. Submerge cut potatoes in ice water for 30 minutes to remove excess starch. Pat completely dry before frying.
  2. Heat oil to 325°F (163°C). Fry potatoes in batches for 5 minutes until pale and soft. Drain and cool on a wire rack.
  3. Increase oil to 375°F (190°C). Fry again for 2-3 minutes until deep amber and crispy. Drain on paper towels.
  4. Sauté minced garlic in butter until translucent. Toss hot fries with garlic butter, parmesan, parsley, and salt.

Notes

Always use Russet potatoes for the highest starch content.
Ensure oil returns to temperature between batches to prevent sogginess.