The crispiest garlicky butter parmesan fries made at home and even better! The 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 butter that is just too good not to lick the plate clean.
If a restaurant has any sort of garlic parmesan or truffle fries on the menu, I’m ordering it! They’re sooo so good and always extra crispy. I’ve always wanted to perfect crispy homemade fries because they’ve always been that type of dish that never tastes the same as the ones at restaurants, that is until NOW!
The Garlic and Herb Butter
The first step is to prepare the garlic butter which will be used at the end to toss the fries in before serving. Here’s everything you will need:
- unsalted butter, melted
- garlic cloves, minced
- parsley, finely chopped
- salt
- black pepper
- oregano
- 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. If you want this to be truffle-flavored French fries, you can add some truffle oil instead of butter or shaved truffle.
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. Then stack them on top of each other and cut across to make the signature fry shape. I like to make them thin but you can make them as thin or as thick as you’d like depending if you like shoe string fries, fast food fries, or steak fries.
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
Now the next step is boiling the potatoes! There are a lot of steps to making these French fries and it may seem tedious, but trust me that all the time and effort is worth it. Bring salted water to a boil in a pot and add the potatoes/French fries in. Boil just for 5 to 6 minutes. You don’t want them to be soft where they break. We are just par-boiling to help achieve that crispy layer.
After that, pat the 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 over medium-low heat until the oil reaches about 250°F. You don’t want to be the oil to be that hot for the first fry. Add the French fries and flash fry for 3 to 5 minutes. They will not be golden but they’ll hold their shape well. Fry in batches so the pan is not over-crowded. Transfer to a wire rack to drain any excess oil.
Get the oil hotter now, about 350°F. Add the fries back in and 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. Enjoy with some ketchup or your favorite dipping sauce.
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Crispy Garlic Parmesan Fries
Ingredients
POTATOES
- 3 large Russet potatoes
- 2 to 3 tablespoons cornstarch
- vegetable oil
GARLIC BUTTER
- 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
- To a small bowl, add the melted butter, parsley, garlic, parmesan, salt, black pepper, and oregano. Mix together and set aside.
PREPARE THE POTATOES
- Rinse and peel the potatoes completely.
- Cut each potato vertically into rectangular slices, about 1/4 inch thick. Then stack them on top of each other and cut across to make the signature fry shape, also 1/4 inch. I like to make them thin but you can as thin or as thick as you’d like.
- Transfer to a bowl filled with ice and water and let it soak for 30 minutes.
- Drain the ice water and rinse the potatoes 2 to 3 times, shaking them around well to get rid of any excess starch.
- Bring water to a boil in a pot and add the potatoes in. Boil just for 5 to 6 minutes. You don’t want them to be soft where they break. We are just par-boiling to help achieve that crispy layer.
- Pat the fries completely dry and add them to a tray or large bowl. Sprinkle the cornstarch and shake around so each one is coated evenly.
- Heat oil in a frying pan over medium-low heat until the oil reaches about 250°F. You don’t want to be the oil to be that hot for the first fry.
- Add the French fries and flash fry for 3 to 5 minutes. They will not be golden but they’ll hold their shape well. Fry in batches so the pan is not over-crowded.
- Get the oil hotter now, about 350°F. Add the fries back in and fry until beautifully golden and crispy, making sure to move them around so they evenly brown and crisp up.
- Transfer to a wire rack 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. Taste and adjust salt if needed.
- Enjoy with ketchup or your favorite dipping sauce!
Notes
- If you’d like a shortcut or are in a rush, you can choose to skip the par-boiling. You’ll still end up with amazing fries but definitely do it if you have the time.
- Skip the garlic butter and just salt and pepper them for simplicity.
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