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Thick-cut golden brown Garlic Parmesan Fries showing a crispy blistered surface and fine parmesan dust.

Garlic Parmesan Fries: The Ultimate Crispy Deep-Fried Recipe

These Garlic Parmesan Fries are thick-cut, double-fried to golden perfection, and tossed with toasted granulated garlic, dried parsley, and finely grated parmesan cheese for the ultimate restaurant-style crispy side dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Side Dish, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 lbs Russet Potatoes approx 1.8 kg, scrubbed and thick-cut
  • 2 Quarts Peanut or Vegetable Oil approx 1.9 L, for frying
  • 1/2 cup Parmesan Cheese 45g, freshly and finely grated
  • 2 tbsp Granulated Garlic 18g
  • 1 tbsp Dried Parsley Flakes 2g
  • 2 tsp Fine Sea Salt 12g

Equipment

  • 1 Heavy Bottomed Pot or Deep Fryer
  • 1 Microplane Grater For the finest parmesan texture.

Method
 

Preparation
  1. Cut scrubbed Russet potatoes into 1/2 inch thick batons. Soak in ice-cold water for 30 minutes to remove starch.
  2. Drain and pat the potatoes completely dry with kitchen towels. Surface moisture is the enemy of crispiness.
Frying Process
  1. Heat oil to 300°F (150°C). Fry potatoes in batches for 5-6 minutes until soft but not browned. Drain on a wire rack.
  2. Increase oil heat to 375°F (190°C). Fry potatoes again for 3-4 minutes until deep golden brown and blistered with toasted edges.
Finishing
  1. Transfer hot fries to a bowl. Immediately toss with salt, granulated garlic, and parsley. Dust with finely grated parmesan while piping hot so it melts slightly.

Notes

Use Russet potatoes for the highest starch content and best crunch.
Always use an oil thermometer to ensure consistent frying temperatures.