Garlic Fries with Herbs (Printable)

Golden fries coated in garlic and herbs for a savory, crispy side or snack.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes, peeled (optional) and cut into fries

→ For Frying

02 - 1 quart vegetable oil for deep frying

→ Garlic & Seasoning

03 - 4 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 teaspoon sea salt
06 - ½ teaspoon freshly ground black pepper
07 - 2 tablespoons grated Parmesan cheese (optional)
08 - 1 tablespoon unsalted butter (optional)

# Directions:

01 - Soak cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly.
02 - Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C). Fry potatoes in batches for 3 to 4 minutes until pale and tender but not browned. Remove and drain on paper towels.
03 - Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2 to 3 minutes until golden and crispy. Drain well.
04 - Melt butter (if using) over low heat in a large skillet. Add minced garlic and sauté for 1 minute until fragrant without browning.
05 - Add hot fries to the skillet and toss with garlic, parsley, salt, pepper, and Parmesan cheese (if using) until evenly coated.
06 - Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • The double-fry technique gives you restaurant-quality crispiness that stays crispy, not soggy.
  • Garlic infused butter coats every fry evenly, so you get that savory hit in every bite.
  • Ready in under an hour and impresses people who think crispy fries are impossible at home.
02 -
  • Soaking the potatoes isn't optional—it's the difference between fries that clump together and fries that are individually crispy.
  • The two-temperature fry method is what separates these from regular fries; the first fry cooks the inside, the second creates the shatter-when-you-bite-it crust.
  • Pat your fries completely dry after soaking, or oil splattering becomes a real hazard.
03 -
  • Never crowd the pan when frying—work in batches so the oil stays hot and the fries have room to crisp up properly.
  • If you're nervous about deep frying, the oven-baked version works beautifully and requires less oil, though the texture won't be quite as shatteringly crispy.

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