---
project: "[[00_MANIFEST-recipes]]"
folder: "[[00_INDEX-sides-recipes]]"
title: Garlic Parmesan French Fries
servings: 1
ingredients:
  - 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
instructions:
  - Cut 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.
  - Drain the fries and dry them very thoroughly with clean towels. Any remaining water can cause the oil to splatter.
  - Heat 2 to 3 inches of peanut oil in a heavy pot to 325°F.
  - Fry 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.
  - Raise the oil temperature to 375°F. Fry the potatoes again in batches for 2 to 4 minutes, until deeply golden and crisp.
  - While the fries are hot, toss them with the garlic, Parmesan, kosher salt, and parsley if using. Serve immediately.
active-preparation-minutes: 15
passive-preparation-minutes: 30
cook-time-minutes: 10
post-cook-time-minutes: 2
notes:
  - 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.
  - "components: [[Garlic Aioli]]"
---