These Easy Garlic Parmesan French Fries are double-fried until golden, crispy, and crunchy, then tossed in melted butter, fresh garlic, parmesan cheese, and fresh parsley. These garlic parmesan fries are the kind of homemade fries that taste like they came from a restaurant but are made with simple ingredients in your own kitchen.
The secret to crispy fries is the ice bath, corn flour coating, and double fry cooking process. The first fry cooks the potatoes through with a soft interior, while the second fry gives them that crispy, golden exterior. Finish the hot fries with garlic butter and freshly grated parmesan cheese, and you have the ultimate tasty snack, appetizer, or great side dish. You can find the full recipe with detailed instructions in the recipe card at the bottom of the post!:)
If you love recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!
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Ingredients
- Russet potatoes
- Unsalted butter
- Fresh parsley
- Parmesan cheese
- Sunflower oil or frying oil
- Corn flour / cornstarch
- Fresh garlic
See recipe card for quantities.
Instructions
Put the sliced fries into iced water for at least 30 min!
Dry & coat in corn starch!
Double fry till crispy!!
Serve & enjoy!!
- Peel and cut the potatoes into even fry-shaped sticks, about 1 cm thick. Russet potatoes are great for homemade fries, but Yukon Golds, Maris Piper, or even steak fries-style cuts can also work. Keeping them uniform helps the fries cook evenly.
- Add the cut potatoes to a large bowl filled with ice-cold water. Let them soak to remove excess starch, which helps create extra crispy garlic fries. For best results, soak them for at least 30 minutes, or longer if you have time.
- Drain the fries and spread them onto a clean kitchen towel or paper towels. Pat them completely dry so they fry properly and do not splatter in the hot oil.
- Toss the dried fries with corn flour and a pinch of salt until lightly and evenly coated. This is an easy way to create that crispy exterior without changing the flavor of the potatoes.
- Heat the oil to 150°C / 300°F. You can deep fry these in sunflower oil, vegetable oil, or another neutral frying oil. Fry the potatoes in batches for 5–6 minutes, until cooked through but still pale and soft. Do not overcrowd the pot. Remove and drain on a wire rack or paper towels.
- Let the fries rest at room temperature so the steam can escape. This step helps the second fry get extra crispy and keeps the inside soft.
- Raise the oil to 190°C / 375°F. Fry again in batches for 2–3 minutes, until golden brown and crispy. Remove, drain, and season the hot fries right away with salt and black pepper.
- Melt the butter in a large skillet over medium-low heat. Add the grated fresh garlic and cook for 1 minute, until fragrant but not browned. This creates a quick garlic oil-style butter for coating the fries.
- Add the hot fries to the garlic butter and toss until coated. Transfer to a plate, top with freshly grated parmesan cheese and chopped fresh parsley, then serve immediately.
Substitutions
- Sunflower oil → vegetable oil, canola oil, peanut oil
- Parmesan cheese → pecorino romano, grana padano
- Fresh parsley → fresh chives, basil
- Corn flour / cornstarch → potato starch
- Unsalted butter → salted butter, garlic butter
- Fresh garlic → garlic paste, garlic powder
- Russet potatoes → Yukon Golds, Maris Piper
- Regular fries → sweet potato fries, steak fries
- Homemade fries → bag of frozen french fries
Equipment
- Large bowl
- Clean kitchen towel or paper towels
- Deep pot or fryer
- Cheese grater
- Tongs
Storage
These garlic parmesan french fries are best served fresh, right after frying and tossing in the garlic butter. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
To reheat, place the fries in an air fryer in a single layer, or warm them on a baking sheet in the oven until hot and crispy again. Avoid microwaving, because it will make the fries soft and soggy.
Top tips for Success!
- Dry the fries really well: Any extra moisture can make the hot oil splatter and stop the fries from getting crispy.
- Do not skip the double fry: The first fry cooks the potatoes, and the second fry gives them that golden, crunchy texture.
- Use freshly grated parmesan: A cheese grater and a fresh block of parmesan cheese will give you the best results because it melts better and clings to the hot fries.
FAQ
Yes. For a shortcut, use a bag of frozen french fries and cook according to the package instructions. Then toss the hot fries in the garlic butter, parmesan cheese, and fresh parsley. It is an easy way to make loaded fries fast.
Yes. This recipe is best when you deep fry the potatoes, but you can use an air fryer for an easier version. Arrange the fries in a single layer and cook until golden and crispy, usually about 15–20 minutes depending on your air fryer.
The fries may not have been dried enough, the oil may have been too cool, or the pot may have been overcrowded. For best results, fry in batches, use a thermometer, and let the fries rest before the second fry.
Related
Looking for other easy recipes like this one? Try these:
Dessert Pairing
These are my favorite desserts to serve with this recipe:
Easy Garlic Parmesan French Fries Recipe (Crispy)
Ingredients
Equipment
Method
- Cut the potatoes: Peel and cut 4 large potatoes into even fry-shaped sticks, about 1 cm thick. Try to keep them uniform so they cook evenly.
- Ice bath soak: Place the cut fries into a large bowl filled with ice-cold water. This draws out excess starch, which is the key to an ultra-crispy fry. Let them soak.
- Dry thoroughly: Drain the fries and spread them out on a clean kitchen towel or paper towels. Pat them completely dry — any remaining moisture will cause dangerous oil splatter and soggy fries.
- Coat in corn flour: Toss the dried fries with 4 tablespoons corn flour (cornstarch) and a pinch of 1.5 teaspoons salt until lightly and evenly coated. This coating is the secret to the extra-crispy exterior.
- First fry (low & slow): Heat 1 liters sunflower oil (or frying oil) in a deep pot or fryer to 150°C (300°F). Fry the potatoes in batches for about 5–6 minutes until they are cooked through but still pale and limp. Do not crowd the pot. Remove and drain on a wire rack or paper towels.
- Rest the fries: Let the par-cooked fries rest at room temperature. This is crucial — resting allows steam to escape so the second fry gets them perfectly crispy.
- Second fry (hot & fast): Raise the oil temperature to 190°C (375°F). Fry the rested potatoes again in batches for 2–3 minutes until deep golden and shatteringly crispy. Remove and drain immediately. Season with 1.5 teaspoons salt and 0.5 teaspoons black pepper right away while hot.
- Make garlic butter: While the fries drain, melt 2 tablespoons unsalted butter in a large skillet or saucepan over medium-low heat. Add the 3 garlic cloves, grated and cook for 1 minute until fragrant but not browned.
- Toss & finish: Add the hot fries to the garlic butter and toss to coat evenly. Transfer to a serving plate, shower generously with 80 grams parmesan cheese, freshly grated and 3 tablespoons fresh parsley, chopped, and serve immediately.
Tried this recipe?
Let us know how it was!Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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