Crispy Garlic Parmesan Hashbrowns with Garlic Aioli
Crispy Garlic Parmesan Hashbrowns with Garlic Aioli
Ingredients
For the Hashbrowns
- 2 large russet potatoes, about 1 1/2 pounds
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper, or to taste
- 4 cups vegetable oil, for deep frying, or as needed
- 1/4 cup Parmesan cheese, freshly grated, for garnish
For Serving
- 1/2 cup garlic aioli, homemade or store-bought
Instructions
- 1
Prepare the garlic butter: In a small saucepan or microwave-safe bowl, melt the unsalted butter. Add the minced garlic and stir to combine. Cook over low heat for 1-2 minutes until fragrant, being careful not to brown the garlic. Set aside to cool slightly.
⏱️ 3 min
- 2
Prepare the potatoes: Peel the russet potatoes. Cut each peeled potato into 4-6 large chunks.
⏱️ 3 min
- 3
Boil the potatoes: Place the potato chunks into a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 10-12 minutes. Do not overcook.
⏱️ 15 min
- 4
Grate the potatoes: Drain the cooked potatoes thoroughly. Allow them to cool for a few minutes until they are cool enough to handle. Using a box grater, grate the cooked potatoes into a large mixing bowl.
⏱️ 5 min
- 5
Mix the hashbrown ingredients: To the grated potato, add the cornstarch, salt, garlic powder, onion powder, and black pepper. Add 1 tablespoon of the prepared minced garlic from the garlic butter (reserve the remaining garlic butter for brushing).
⏱️ 2 min
- 6
Combine ingredients: Using a wooden spoon or your hands, thoroughly mix all the ingredients in the bowl until well combined. Be gentle to avoid mashing the potatoes too much.
⏱️ 2 min
- 7
Form the hashbrowns: Lightly oil your hands to prevent sticking. Take portions of the potato mixture (about 1/4 cup each) and form them into oval or patty shapes, about 1/2-inch thick. Place the formed hashbrowns on a cutting board or baking sheet lined with parchment paper.
⏱️ 5 min
- 8
Deep fry the hashbrowns: In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F. Carefully place 2-3 hashbrown patties into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350
- 9
Drain and season: Using a metal skimmer or slotted spoon, remove the fried hashbrowns from the oil and transfer them to a plate lined with parchment paper or paper towels to drain excess oil. While still hot, brush lightly with the remaining garlic butter.
⏱️ 2 min
- 10
Serve: Sprinkle grated Parmesan cheese generously over the hot hashbrowns. Serve immediately with homemade garlic aioli on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Parmesan Hashbrowns with Garlic Aioli
For the Hashbrowns
- 2 large russet potatoes, about 1 1/2 pounds
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper, or to taste
- 4 cups vegetable oil, for deep frying, or as needed
- 1/4 cup Parmesan cheese, freshly grated, for garnish
For Serving
- 1/2 cup garlic aioli, homemade or store-bought
Instructions
- 1
Prepare the garlic butter: In a small saucepan or microwave-safe bowl, melt the unsalted butter. Add the minced garlic and stir to combine. Cook over low heat for 1-2 minutes until fragrant, being careful not to brown the garlic. Set aside to cool slightly.
⏱️ 3 min - 2
Prepare the potatoes: Peel the russet potatoes. Cut each peeled potato into 4-6 large chunks.
⏱️ 3 min - 3
Boil the potatoes: Place the potato chunks into a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 10-12 minutes. Do not overcook.
⏱️ 15 min - 4
Grate the potatoes: Drain the cooked potatoes thoroughly. Allow them to cool for a few minutes until they are cool enough to handle. Using a box grater, grate the cooked potatoes into a large mixing bowl.
⏱️ 5 min - 5
Mix the hashbrown ingredients: To the grated potato, add the cornstarch, salt, garlic powder, onion powder, and black pepper. Add 1 tablespoon of the prepared minced garlic from the garlic butter (reserve the remaining garlic butter for brushing).
⏱️ 2 min - 6
Combine ingredients: Using a wooden spoon or your hands, thoroughly mix all the ingredients in the bowl until well combined. Be gentle to avoid mashing the potatoes too much.
⏱️ 2 min - 7
Form the hashbrowns: Lightly oil your hands to prevent sticking. Take portions of the potato mixture (about 1/4 cup each) and form them into oval or patty shapes, about 1/2-inch thick. Place the formed hashbrowns on a cutting board or baking sheet lined with parchment paper.
⏱️ 5 min - 8
Deep fry the hashbrowns: In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F. Carefully place 2-3 hashbrown patties into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350 - 9
Drain and season: Using a metal skimmer or slotted spoon, remove the fried hashbrowns from the oil and transfer them to a plate lined with parchment paper or paper towels to drain excess oil. While still hot, brush lightly with the remaining garlic butter.
⏱️ 2 min - 10
Serve: Sprinkle grated Parmesan cheese generously over the hot hashbrowns. Serve immediately with homemade garlic aioli on the side.
⏱️ 1 min