Garlic Parmesan French Fries
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- 1 russet potato
- Peanut oil, for frying
- 1 small garlic clove, finely grated or minced
- 2 tablespoons finely grated Parmesan cheese
- Kosher salt, to taste
- 1 tablespoon finely chopped fresh parsley, optional
- 1Cut the russet potato into 1/4-inch fries. Rinse under cold water until the water runs mostly clear, then soak in cold water for at least 30 minutes.
- 2Drain the fries and dry them very thoroughly with clean towels. Any remaining water can cause the oil to splatter.
- 3Heat 2 to 3 inches of peanut oil in a heavy pot to 325°F.
- 4Fry the potatoes in batches for 4 to 5 minutes, until tender and pale but not browned. Transfer to a rack or paper towels and let them rest for at least 10 minutes.
- 5Raise the oil temperature to 375°F. Fry the potatoes again in batches for 2 to 4 minutes, until deeply golden and crisp.
- 6While the fries are hot, toss them with the garlic, Parmesan, kosher salt, and parsley if using. Serve immediately.
- For a gentler garlic flavor, briefly sauté the minced garlic in 1 teaspoon of the hot frying oil before tossing it with the fries.
- Do not add the garlic before frying; it will burn in the oil.
- Use a thermometer if possible, and add the potatoes gradually so the oil temperature does not drop too far.