Garlic Fries with Parsley (Printable)

Crispy golden fries coated with garlic and fresh parsley for a flavorful side or snack option.

# Ingredient List:

→ Potatoes

01 - 1.5 lbs russet potatoes, peeled (optional) and cut into 1/4-inch fries

→ For Frying

02 - 3 cups vegetable oil

→ Garlic-Parsley Mixture

03 - 3 tbsp unsalted butter
04 - 4 garlic cloves, finely minced
05 - 1/4 cup fresh parsley, finely chopped
06 - 1/2 tsp sea salt, or to taste
07 - 1/4 tsp freshly ground black pepper

→ Optional

08 - 1/4 cup grated Parmesan cheese

# Directions:

01 - Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly with paper towels.
02 - Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F.
03 - Fry the potatoes in batches for 4 to 5 minutes until pale golden and just tender. Remove with a slotted spoon and drain on paper towels.
04 - Increase oil temperature to 375°F. Return fries to the hot oil in batches and fry for 2 to 3 minutes until crisp and golden brown. Drain on fresh paper towels.
05 - Melt the butter in a small saucepan over low heat. Add minced garlic and cook gently for 1 to 2 minutes until fragrant but not browned. Remove from heat and stir in chopped parsley.
06 - Place hot fries in a large mixing bowl. Pour garlic-parsley butter mixture over fries and toss gently to coat. Season with salt and black pepper.
07 - If desired, sprinkle grated Parmesan cheese over the fries before serving. Serve immediately.

# Expert Tips:

01 -
  • The crispy exterior gives way to a tender center that practically melts, all without any fussy complexity.
  • Fresh garlic and parsley taste nothing like the dried versions, and you'll taste the difference instantly.
  • They disappear faster than any store-bought version could, even when you tell yourself you're just having a small handful.
02 -
  • Wet potatoes will cause the oil to bubble violently and splatter everywhere—dry them completely or you'll spend the next week cleaning your stovetop.
  • The garlic will burn in seconds if your heat is too high, and burnt garlic tastes acrid and ruins the whole dish, so low heat is non-negotiable.
  • Serving them any later than 5 minutes after cooking means they'll start losing their crispiness as steam trapped inside softens the outside again.
03 -
  • Slice your potatoes as evenly as you can so they cook at the same rate—thicker fries will be raw inside while thin ones burn outside.
  • Save some of the parsley to sprinkle on top after tossing so you get little flecks of bright green instead of everything being coated evenly—it looks better and tastes fresher.

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