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Close up of Garlic Parmesan Fries showing visible blistered edges and finely grated parmesan cheese.

Garlic Parmesan Fries: The Ultimate Crispy Thick-Cut Recipe

Master the art of Garlic Parmesan Fries with this thick-cut, double-fried recipe. Featuring toasted minced garlic, finely grated parmesan, and fresh parsley for the perfect golden-brown, blistered gastropub-style finish.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Russet Potatoes 1.4kg, cut into 1/2-inch thick batons
  • 2 quarts Peanut Oil 1.9L, for frying
  • 4 cloves Garlic Minced
  • 1/2 cup Parmesan Cheese 45g, finely grated
  • 1/4 cup Fresh Parsley 15g, finely chopped
  • 2 tsp Coarse Sea Salt 10g

Equipment

  • 1 Dutch Oven or Deep Fryer For maintaining consistent oil temperature.
  • 1 Microplane Grater Essential for the finely grated cheese texture.
  • 1 Spider Strainer To safely remove fries from hot oil.

Method
 

Potato Preparation
  1. Place thick-cut potatoes in ice-cold water for 30 minutes to remove starch. Pat completely dry with a lint-free towel before frying.
The Double Fry Process
  1. Heat oil to 325°F (160°C). Fry potatoes in batches for 5-6 minutes until soft but pale. Drain and cool completely on a rack.
  2. Increase oil to 375°F (190°C). Fry for 2-3 minutes until golden-brown with visible blistered edges.
Seasoning
  1. In a small pan, toast minced garlic in 1 tbsp oil until tan and aromatic.
  2. Toss hot fries with toasted garlic, finely grated parmesan, parsley, and sea salt in a large bowl.

Notes

Always use Russets for the fluffiest interior.
Ensure the oil returns to temperature between batches to prevent sogginess.