This post was last updated on June 12, 2015 to include new images and a recipe video.
I just have to post this recipe here and share it with you ‘cuz it’s so amazingly, superbly, fantastically good.
As you may already know, I posted a Simple Fries recipe a while back. These homemade garlic fries use that recipe as a base. Once you get the basic way to make fries down, the possibilities are endless. Endless!
To tell you the truth, I actually didn’t even have garlic fries on my radar until Dustin suggested it one day.
SO glad he did.
The first time we made these, we used about 7 or 8 potatoes and I’m pretty sure we finished every last one of those fries by the next day.
We needed a little break from fries for a week or so, but it was well worth it.
Mmm. Garlic Fries 🙂
Oh — and I totally recommend using this Homemade Ranch Dressing for dipping as well. It’s a little bit of awesome — watch out.
These garlic fries are twice cooked – the reason you do this is to cook them all the way through at the lower temperature and then to get them all crispy and golden brown on the second fry at a higher temperature.
Homemade Garlic Fries
- 3 large Russet potatoes un-peeled
- 1 quart – 1 gallon peanut oil enough to fill a deep fryer or large pot
- 3 tbsp kosher salt enough for tossing
- 5-8 cloves garlic enough for tossing, minced
- 1/2 cup fresh Italian parsley enough for tossing, finely chopped
- 1/2 cup parmesan cheese enough for tossing, finely grated
- Wash and partially peel each potato (see photo above). Slice each potato lengthwise into 1/4-inch (or slightly larger, if you like steak-type fries) slices. Then, stack those slices together and slice across again with the same measurement to make the fries.
- After you cut the potatoes into fries, place into a large bowl of cool water to help remove the starch off the surface of the potatoes so they don’t stick together during frying.
- Pour enough peanut oil to fill the deep fryer to the desired level or a heavy bottom, deep pan. If you are using a pan and not a fryer, attach the thermometer to the pan so that it touches the oil. Heat over medium heat until oil reaches 250 degrees F. If using a deep fryer, set to the same temperature.
- While you’re waiting for the oil to heat, prepare two baking sheets with several layers of paper towel and set aside.
- When the oil reaches 250 degrees, carefully drop small batches (about 10-15) of potatoes to the hot oil. Fry until cooked though, about 4 to 6 minutes. Remove from the oil using a pair of tongs or metal slotted spoon and allow to cool on the prepared paper towels. If using a wire rack from the deep fryer, just make sure to remove as much of the hot oil as possible before transferring to the baking sheet. Continue until all of the fries are cooked.
- Once the fries have cooled to room temperature, heat the same oil to 350 degrees. Add the already-cooked fries in small batches again. Gently stir until golden brown, about 3 minutes. Remove fries from the oil and place on the remaining lined baking sheet.
- Immediately place 10-15 twice-cooked fries at a time in a large mixing bowl. Sprinkle 1/2 tsp. kosher salt over the hot fries and toss to coat. Then, add 1 tsp. of the garlic and 1 tsp. of the parsley and toss again to coat. Finally, sprinkle 2 tsp. of the parmesan over the fries and toss a final time to coat. Serve immediately.
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