📝 About This Recipe
Born in the heart of the San Francisco Bay Area, these fries are a California cult classic that perfectly balance crispy, golden potatoes with a punchy, aromatic garlic punch. Unlike standard fries, these are tossed in a luxurious emulsion of extra virgin olive oil, butter, and a mountain of fresh-minced garlic that mellows just enough to be savory without losing its bite. Topped with a blizzard of fresh parsley and aged parmesan, they represent the ultimate West Coast comfort food experience.
🥗 Ingredients
The Potatoes
- 2.5 pounds Russet Potatoes (scrubbed clean and dried thoroughly)
- 2 quarts Peanut or Canola Oil (for deep frying)
- 1 tablespoon Kosher Salt (plus more to taste)
The Garlic Butter Glaze
- 10-12 pieces Fresh Garlic Cloves (finely minced (do not use jarred garlic))
- 3 tablespoons Unsalted Butter (high quality)
- 2 tablespoons Extra Virgin Olive Oil (fruity California style preferred)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle hint of heat)
The Finishing Touches
- 1/2 cup Fresh Italian Flat-Leaf Parsley (very finely chopped)
- 1/4 cup Parmesan Cheese (freshly grated, optional for 'Stadium Style')
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Cut the scrubbed Russet potatoes into even batons, approximately 1/4 to 3/8 inch thick. Consistency is key for even cooking.
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2
Place the cut potatoes in a large bowl and cover with ice-cold water. Let them soak for at least 30 minutes to remove excess starch; this ensures maximum crispiness.
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3
While the potatoes soak, prepare your garlic. Mince the cloves as finely as possible by hand rather than using a press to avoid bitterness.
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4
In a small saucepan over low heat, combine the butter and olive oil. Once melted, add the minced garlic and red pepper flakes.
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5
Gently steep the garlic in the fat for 3-5 minutes. The goal is to soften the raw bite and infuse the oil without browning or crisping the garlic. Set aside.
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6
Drain the potatoes and pat them extremely dry with paper towels or a clean kitchen cloth. Any moisture will cause the oil to splatter.
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7
Heat your frying oil in a heavy-bottomed pot or Dutch oven to 325°F (163°C). Use a candy or deep-fry thermometer for accuracy.
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8
Perform the first fry (the blanching step): Fry the potatoes in batches for 4-5 minutes until they are limp and pale but cooked through. Drain on a wire rack.
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9
Increase the oil temperature to 375°F (190°C).
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10
Perform the second fry: Return the potatoes to the oil in batches and fry for 2-3 minutes until they are deep golden brown and audibly crispy. Drain briefly on fresh paper towels.
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11
While the fries are piping hot, transfer them to a large stainless steel mixing bowl.
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12
Immediately drizzle the warm garlic-butter mixture over the fries. Add the kosher salt, black pepper, and chopped parsley.
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13
Toss vigorously with tongs or by shaking the bowl until every fry is coated in the garlic-herb emulsion.
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14
If using, sprinkle the grated parmesan over the top and give one final quick toss before serving immediately.
💡 Chef's Tips
Use Russet potatoes for the fluffiest interior and crispest exterior; waxy potatoes won't yield the same results. Always double-fry your potatoes; the first fry cooks the inside, while the second creates the crunch. Never use jarred pre-minced garlic, as the preservatives create a metallic aftertaste when heated. If you are sensitive to raw garlic breath, blanch the minced garlic in boiling water for 30 seconds before adding to the butter/oil mixture. Ensure the parsley is very dry before chopping so it sticks to the fries rather than clumping together.
🍽️ Serving Suggestions
Pair with a cold West Coast IPA to cut through the richness of the garlic butter. Serve alongside a classic California tri-tip sandwich or a juicy sourdough burger. Offer a side of lemon-garlic aioli for those who want an extra layer of dipping decadence. Great as a shared appetizer during a baseball game or backyard BBQ. Try a side of spicy ketchup or sriracha mayo for a modern flavor twist.