Garlic Fries
There’s this local spot in Laguna called the Sapphire, and they have this amazing daily special consisting of a kobe cheeseburger plus garlic fries for $10. It’s a total steal because it’s an absolutely decadent, gourmet cheeseburger combo, but the great price isn’t what’s got me so addicted. It’s the garlic fries! They serve these scrumptious shoestring fries tossed with parmesan and parsley that just beckon my name whenever I get a craving for french fries.
Now fries aren’t too difficult to make at home, but I learned a cool tip about making them from a Youtube video I came across. In this video, you’re instructed to place the fries in your pot before adding the oil to them. I don’t know about you, but I’ve always made my fries by first heating the oil until it’s hot and then adding the potato fries in. Apparently, when you add the cold, or room-temperature, oil to the potatoes, and let the potatoes fry as the oil heats up, the fries absorb less of the oil and are actually a little healthier. When I tried this, I found this to be true as the fries were a little less greasy than usual. Now, you can cut your fries however thin or thick you want, but I personally enjoy skinnier fries so I cut mine thinner. These are so good as is, or they would go great with a juicy, homemade burger!
Garlic Truffle Fries
Ingredients
- 1 lb . Russet Potatoes, about 2 large potatoes
- 1 tbsp grated parmesan
- 1 tbsp chopped parsley
- 3 cloves garlic, finely minced
- pinch of salt, to taste
- drizzle of olive oil, or truffle oil
- vegetable, canola, peanut, or grapeseed oil for frying, enough to cover fries (about
- 3 - 4 inches )
Instructions
- Rinse and scrub your potatoes clean. Use a vegetable peeler to peel the skin off. Cut the potatoes into quarters lengthwise. Then cut further into thinner slices (as thick or thin as you like). Thoroughly pat dry your fries using a paper towel or kitchen towel. Make sure they're as dry as they can be.
- Place the fries in a large pan or a medium pot. Cover the fries with enough oil so that the fries are fully immersed. Turn on the heat to medium low, and let the fries cook for 30 to 35 minutes, or until they're golden and crisp.
- Transfer the cooked fries to a paper towel-lined plate to briefly rest. Drop in your minced garlic into the hot oil to cook for about 30 seconds or so. Remove them before they've turned golden.
- Toss the fries with a drizzle of olive oil in a large bowl before adding the minced garlic, chopped parsley, and grated parmesan. Add a pinch of salt, toss, and taste; add more salt if needed. Serve immediately.
Shouldn’t the oil be pre-heated before adding the fries?
Hi Tom! Cold-start frying is actually a technique to use less oil and get crispier results. Here’s an article from the test kitchen that explains that. 🙂
Please offer emailing for sharing your recipes. I don’t participate in social media and am attempting to cut back on paper for the environment. Thank you.
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Loved the recipe will try this weekend, can’t wait to learn more on cooking delicious food
Thanks Grace! I’m so glad you enjoyed this recipe 🙂
Wow Beeta! I wish I could reach into my computer screen and grab a handful of these fries. I love thin, crispy fries and these look absolutely delicious with all the garlic and the cheese. And my favorite is truffle oil drizzled over top. YUM! I’m also looking forward to trying the cold fry method.
I’ve never heard that about starting with cold oil – really interesting. These fries look like absolute perfection btw. The more garlic, the better!!
I agree, Marissa…the more garlic the better! 🙂 Thank you! xo
French fries my weakness, and these parmesan ones looks absolutely addicting! Beeta, thanks for sharing that tip on frying french fries. I find it very interesting, and intrigued to try this technique.
My weakness too! Thanks Shinee!! Hope you get a chance to try it! Xo