Ingredients
Equipment
Method
Preparation
- Scrub potatoes and cut into 1/2-inch sticks. Soak in ice water for 30 minutes to remove starch, then pat completely dry.
- Heat oil to 325°F (163°C). Blanch potatoes for 5-6 minutes until tender but pale. Drain and rest for 15 minutes.
Finishing
- Melt butter in a pan, add minced garlic, and sauté until golden brown bits form. Set aside.
- Increase oil to 375°F (190°C). Fry blanched potatoes for 2-3 minutes until deep golden-brown with charred edges.
- Transfer hot fries to a bowl, pour over the garlic butter glaze, and toss with Parmesan, parsley, and sea salt.
Nutrition
Notes
Always use Russet potatoes for the highest starch content and best crunch.
Ensure fries are perfectly dry before frying to prevent oil splattering.
Ensure fries are perfectly dry before frying to prevent oil splattering.
