Garlic Butter Parmesan Fries with Garlic Aioli
Garlic Butter Parmesan Fries with Garlic Aioli
Ingredients
For the Fries
- 2 pounds russet potatoes, cut into 1/2 inch thick sticks
- ice cold water, as needed, for soaking
- 1 tablespoon corn starch
- salt, to taste
- neutral oil, as needed, for deep frying
For the Garlic Parmesan Coating
- 3 garlic, finely minced
- 3 tablespoons butter
- 1/2 cup Parmesan cheese, freshly grated
- fresh parsley, freshly chopped, for garnish
- salt, to taste
- black pepper, to taste
For the Garlic Aioli
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic, sautéed
- 1 tablespoon olive oil
- salt, to taste
- smoked paprika, optional, for extra flavor
Instructions
- 1
Place the cut russet potatoes in a large bowl and cover them completely with ice cold water. Let them soak for at least 30 minutes to remove excess starch.
⏱️ 30 min
- 2
Drain the potatoes thoroughly and pat them completely dry with a clean kitchen towel or paper towels. This is crucial for crispy fries.
⏱️ 5 min
- 3
In a large bowl, lightly coat the dried potatoes with corn starch and a pinch of salt, ensuring they are evenly dusted.
⏱️ 2 min
- 4
In a large heavy-bottomed pot or deep fryer, heat enough neutral oil to 325°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 325
- 5
Carefully fry the potatoes in small batches to avoid overcrowding the pot. Cook for 4 to 6 minutes, until they appear soft and pale, but not yet browned. This is the first fry.
⏱️ 6 min•🌡️ 325
- 6
Remove the par-fried potatoes from the oil and drain them on a wire rack set over a baking sheet or on paper towels.
⏱️ 1 min
- 7
Allow the potatoes to rest for 10 to 20 minutes. This resting period helps them crisp up better during the second fry.
⏱️ 20 min
- 8
Increase the oil temperature to 400°F for the second fry.
⏱️ 5 min•🌡️ 400
- 9
Fry the potatoes again in batches for 2 to 4 minutes, or until they are golden brown and perfectly crisp.
⏱️ 4 min•🌡️ 400
- 10
Remove the golden fries from the oil, drain them, and immediately season lightly with salt while they are still hot.
⏱️ 1 min
- 11
For the garlic parmesan coating: In a separate large pan, melt 3 tablespoons of butter over low heat.
⏱️ 2 min - 12
Add the 3 finely minced cloves of garlic to the melted butter and cook for 30 to 60 seconds, being careful not to brown the garlic.
⏱️ 1 min
- 13
Add the hot, freshly fried potatoes to the pan with the garlic butter and toss gently to coat them evenly.
⏱️ 1 min
- 14
Sprinkle 1/2 cup of freshly grated Parmesan cheese over the fries and toss again until the cheese is melted and adheres to the fries.
⏱️ 1 min
- 15
Garnish the garlic butter Parmesan fries with freshly chopped parsley and a sprinkle of black pepper to taste. Serve immediately.
⏱️ 1 min
- 16
For the garlic aioli: In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon sautéed minced garlic, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon olive oil.
⏱️ 2 min
- 17
Stir the aioli ingredients together until well combined and smooth. Season with salt to taste.
⏱️ 1 min
- 18
Optionally, add a pinch of smoked paprika to the garlic aioli for an extra layer of flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Parmesan Fries with Garlic Aioli
For the Fries
- 2 pounds russet potatoes, cut into 1/2 inch thick sticks
- ice cold water, as needed, for soaking
- 1 tablespoon corn starch
- salt, to taste
- neutral oil, as needed, for deep frying
For the Garlic Parmesan Coating
- 3 garlic, finely minced
- 3 tablespoons butter
- 1/2 cup Parmesan cheese, freshly grated
- fresh parsley, freshly chopped, for garnish
- salt, to taste
- black pepper, to taste
For the Garlic Aioli
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic, sautéed
- 1 tablespoon olive oil
- salt, to taste
- smoked paprika, optional, for extra flavor
Instructions
- 1
Place the cut russet potatoes in a large bowl and cover them completely with ice cold water. Let them soak for at least 30 minutes to remove excess starch.
⏱️ 30 min - 2
Drain the potatoes thoroughly and pat them completely dry with a clean kitchen towel or paper towels. This is crucial for crispy fries.
⏱️ 5 min - 3
In a large bowl, lightly coat the dried potatoes with corn starch and a pinch of salt, ensuring they are evenly dusted.
⏱️ 2 min - 4
In a large heavy-bottomed pot or deep fryer, heat enough neutral oil to 325°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 325 - 5
Carefully fry the potatoes in small batches to avoid overcrowding the pot. Cook for 4 to 6 minutes, until they appear soft and pale, but not yet browned. This is the first fry.
⏱️ 6 min•🌡️ 325 - 6
Remove the par-fried potatoes from the oil and drain them on a wire rack set over a baking sheet or on paper towels.
⏱️ 1 min - 7
Allow the potatoes to rest for 10 to 20 minutes. This resting period helps them crisp up better during the second fry.
⏱️ 20 min - 8
Increase the oil temperature to 400°F for the second fry.
⏱️ 5 min•🌡️ 400 - 9
Fry the potatoes again in batches for 2 to 4 minutes, or until they are golden brown and perfectly crisp.
⏱️ 4 min•🌡️ 400 - 10
Remove the golden fries from the oil, drain them, and immediately season lightly with salt while they are still hot.
⏱️ 1 min - 11
For the garlic parmesan coating: In a separate large pan, melt 3 tablespoons of butter over low heat.
⏱️ 2 min - 12
Add the 3 finely minced cloves of garlic to the melted butter and cook for 30 to 60 seconds, being careful not to brown the garlic.
⏱️ 1 min - 13
Add the hot, freshly fried potatoes to the pan with the garlic butter and toss gently to coat them evenly.
⏱️ 1 min - 14
Sprinkle 1/2 cup of freshly grated Parmesan cheese over the fries and toss again until the cheese is melted and adheres to the fries.
⏱️ 1 min - 15
Garnish the garlic butter Parmesan fries with freshly chopped parsley and a sprinkle of black pepper to taste. Serve immediately.
⏱️ 1 min - 16
For the garlic aioli: In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon sautéed minced garlic, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon olive oil.
⏱️ 2 min - 17
Stir the aioli ingredients together until well combined and smooth. Season with salt to taste.
⏱️ 1 min - 18
Optionally, add a pinch of smoked paprika to the garlic aioli for an extra layer of flavor.
⏱️ 1 min