Crispy Garlic Parmesan Fries You’ll Fight Over

Hey hey, flavor fam! 👋 It’s your fry-obsessed, garlic-breath-proud chef in the kitchen today—and let me tell you—we’re not just making fries… we’re making memories.

These Crispy Garlic Parmesan Fries? Whew. They take me straight back to those golden Friday nights at home. You know the ones: the table full of food, the TV humming in the background, laughter bouncing off the walls, and everybody eyeballing that last fry like it’s treasure. Yeah, those fries.

Well, this recipe right here? It is that treasure. We’re talking:

• Crispy on the outside

• Fluffy on the inside

• Coated in buttery garlic-herb goodness

• Showered in real Parmesan

• Better than ANY drive-thru you’ve ever hit at 11pm (no shade)

So put the frozen bags back in the freezer. Skip the soggy takeout. Let’s make Golden Perfection—right in your own kitchen. 😎🍟✨

---

🧄 Why You’ll Love These Fries

Besides the fact that they’re heaven in fry form, these beauties are:

• Totally customizable (spice them up or mellow them down)

• Made from simple ingredients

• Perfect as a snack, side dish, or full-on main course if you’re like me and believe fries can be dinner

• The kind of recipe that makes people say “Wait… you made these from scratch?!”

Once you’ve had that garlic butter drip off a crispy fry into your plate—trust me—you won’t go back.

---

🍽️ What You’ll Need: Ingredient Breakdown

🥔 For the Fries:

• 3 large Russet potatoes – These are your besties for fries. Russets are starchy, fluffy, and fry up like a dream.

• 2–3 tbsp cornstarch – The secret to extra crispy fries. It absorbs moisture and gives that perfect crackle.

• Vegetable oil (for frying) – Go for something neutral with a high smoke point like canola or peanut oil.

🧈 For the Garlic Butter Love:

• ¼ cup unsalted butter, melted – Because buttery fries are the best fries.

• 1 tbsp finely chopped parsley – For a pop of color and freshness.

• 1 tbsp minced garlic – The star of the show. Don’t be shy.

• 2–3 tbsp grated Parmesan – For that salty, nutty finish that clings to every bite.

• ¼ tsp black pepper – A little spice, a little depth.

• ¼ tsp dried oregano – A hint of Italian flair.

• ½ tsp salt – To balance and boost all the flavor magic.

---

👨‍🍳 Let’s Fry: Step-by-Step Directions

✅ Step 1: Mix That Garlic Butter

In a small bowl, combine your melted butter, garlic, parsley, Parmesan, pepper, oregano, and salt. Stir it up and set it aside. (You’re gonna want to dip a spoon in just to “taste test”—do it. I won’t judge.)

Chef Tip: Letting the garlic butter sit for a bit lets the flavors infuse. It gets even better while you work on the fries.

---

✅ Step 2: Cut and Soak the Potatoes

Peel your Russet potatoes and cut them into ¼-inch fries. Think classic fry size—thin enough to crisp, thick enough to stay fluffy.

Toss those cut fries into a big bowl of ice water and let them soak for 30 minutes. This removes excess starch and helps them crisp up when fried.

Bonus Tip: You can even soak them for a few hours or overnight if you’re prepping ahead.

---

✅ Step 3: Parboil for Perfect Texture

Drain and rinse the fries, then bring a large pot of salted water to a boil.

Parboil the fries for 5–6 minutes—just until they’re slightly soft but still holding their shape. This gives you that pillowy center we live for.

Drain them gently and pat dry with paper towels. Let them air dry for a few minutes to get rid of excess moisture.

---

✅ Step 4: Cornstarch = Crispy Magic

Toss your dry fries in 2–3 tablespoons of cornstarch until lightly coated. It’ll look like a light dusting—nothing crazy.

This step is optional but highly recommended if you want that extra golden crunch.

---

✅ Step 5: Double Fry for the Win

This is where the magic happens. 🔥

First Fry: Heat oil to 250°F. Fry the potatoes in batches for 3–5 minutes—they should look pale and soft, not browned yet.

Remove with a slotted spoon and let them drain on a wire rack or paper towels.

Second Fry: Turn the heat up and bring oil to 350°F. Fry the potatoes again, in batches, until they’re golden brown and crispy—about 3–4 minutes more.

Drain on a wire rack, sprinkle immediately with salt (YES!), and admire your golden babies.

---

✅ Step 6: Toss in Garlic Butter & Serve

While the fries are still hot, gently toss them in your garlic Parmesan butter. Use a big bowl and shake ‘em around to coat every fry with flavor.

Pile them onto a plate, hit them with a final sprinkle of Parmesan (because why not?), and dig in.

Chef’s Note: Serve with your favorite dips—garlic aioli, ranch, spicy ketchup, or just more garlic butter. No wrong answers here.

---

🧠 Pro Tips From Your Fry-Lovin’ Chef

• Don’t overcrowd the oil. Fry in small batches so the oil temp doesn’t drop.

• Use a thermometer. Frying at the right temp is KEY to getting that crisp without the grease.

• Wanna bake ‘em instead? Toss in oil and cornstarch, spread on a baking sheet, and bake at 425°F for 30–40 minutes, flipping halfway.

• Air fryer? Yep! 400°F for 18–22 mins, shaking halfway through. Still amazing!

---

🔁 Make Ahead & Storage

Wanna prep ahead? You genius.

• Cut and soak the fries the night before—just keep them in cold water in the fridge.

• Parboil and refrigerate the fries in an airtight container up to 1 day ahead.

• Leftovers? Re-crisp in the oven or air fryer at 375°F for 5–7 minutes. Still delicious.

---

🍴 Nutrition Info (Per Serving)

Here’s what you’re looking at for 1 serving (aka a plate you may or may not share 😉):

• Calories: ~380

• Carbs: 45g

• Protein: 5g

• Fat: 21g

• Saturated Fat: 8g

• Fiber: 4g

• Sugar: 1g

• Sodium: 480mg

• Potassium: 900mg

Comfort food meets crave-worthy crunch—worth every bite.

---

💬 Final Thoughts: Fries Before Guys (and Everything Else)

Let’s be honest—fries are never just a side dish. They’re a whole experience.

These Golden Garlic Parmesan Fries are crispy, buttery, garlicky, herby perfection. One bite and you’re hooked. Two bites and you’re elbowing someone out of the way for the last one.

They’re perfect for:

• Game night snacks

• Burger night upgrades

• Fancy fry boards (YES, that’s a thing!)

• Or just satisfying your deep, deep love of potatoes.

So next time you crave that salty, savory, crispy potato goodness—skip the drive-thru, roll up your sleeves, and make these golden beauties from scratch. Your kitchen will smell like heaven and your people will love you for it.

Stay crispy, stay cheesy, and keep cooking with flavor and flair.

Print