📝 About This Recipe
Inspired by the legendary concessions of San Francisco's ballparks, these garlic fries are a masterclass in balance, featuring a crispy, golden exterior and a fluffy, pillowy center. We bypass the bitterness of raw garlic by gently poaching minced cloves in high-quality butter and oil, creating a fragrant emulsion that clings to every crevice. Finished with a snowdrift of aged Parmesan and fresh Italian parsley, these fries are an addictive, aromatic upgrade to the classic fast-food side.
🥗 Ingredients
The Potatoes
- 2.5 lbs Russet Potatoes (scrubbed and peeled)
- 2 quarts Vegetable Oil (for deep frying; peanut oil also works well)
- 2 tablespoons Kosher Salt (for the soaking water)
The Garlic Butter Glaze
- 8-10 cloves Fresh Garlic (finely minced (do not use jarred garlic))
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle heat)
Finishing Touches
- 1/4 cup Fresh Italian Parsley (finely chopped)
- 1/3 cup Parmesan Cheese (finely grated (Parmigiano-Reggiano is best))
- to taste Fine Sea Salt (for final seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Slice your peeled Russet potatoes into even batons, approximately 1/4 inch thick. Consistency is key for even cooking.
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2
Place the potato sticks in a large bowl of cold water mixed with 2 tablespoons of kosher salt. Soak for at least 30 minutes to remove excess starch, which ensures a crispier fry.
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3
Drain the potatoes and pat them extremely dry with paper towels or a clean kitchen cloth. Moisture is the enemy of crispiness.
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4
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to 325°F (160°C). Use a candy or oil thermometer for accuracy.
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5
Working in batches, perform the first fry (the blanching step). Fry the potatoes for 5-6 minutes until they are soft and pale, but not yet browned. Remove with a slotted spoon and drain on a wire rack.
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6
While the fries rest, prepare the garlic topping. In a small saucepan over low heat, combine the butter and olive oil.
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7
Add the minced garlic and red pepper flakes to the butter. Cook very gently for 3-4 minutes. You want the garlic to soften and become fragrant, but it should not turn brown or crispy.
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8
Remove the garlic butter from the heat and stir in half of the chopped parsley. Set aside in a warm spot.
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9
Increase the temperature of the frying oil to 375°F (190°C).
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10
Perform the second fry. Drop the blanched potatoes back into the hot oil in batches. Fry for 2-3 minutes until they are deeply golden brown and audibly crunchy.
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11
Transfer the hot fries immediately to a large stainless steel mixing bowl lined briefly with one paper towel to catch excess oil, then remove the towel.
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12
While the fries are screaming hot, pour the warm garlic butter mixture over them. Toss vigorously to coat every fry.
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13
Sprinkle with the grated Parmesan, the remaining parsley, sea salt, and black pepper. Toss one last time so the cheese slightly melts onto the garlic coating.
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14
Serve immediately in a paper-lined basket or a warm bowl while the aroma is at its peak.
💡 Chef's Tips
Always use Russet potatoes as their high starch content leads to the fluffiest interior. Never use pre-minced garlic from a jar; it has a sour, metallic taste that ruins the delicate butter sauce. If the garlic turns brown during the poaching step, start over; burnt garlic is bitter and will overpower the dish. For the ultimate crunch, let the blanched fries cool completely to room temperature before performing the second high-heat fry. Use a large bowl for tossing to ensure even distribution of the garlic and cheese without breaking the fries.
🍽️ Serving Suggestions
Pair with a cold, crisp West Coast IPA to cut through the richness of the garlic butter. Serve alongside a classic smash burger or a toasted sourdough steak sandwich. Provide a side of creamy lemon-aioli or spicy ranch for dipping. Great as a shared appetizer for game day or a backyard barbecue. Accompany with a simple arugula salad with lemon vinaigrette to provide a fresh contrast.