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Handheld smartphone photo of Garlic Parmesan Fries with a side of ivory garlic aioli.

Garlic Parmesan Fries with Creamy Roasted Garlic Aioli

Crispy, double-fried Garlic Parmesan Fries featuring perfectly blistered edges, a heavy coating of powdery white parmesan, caramelized roasted garlic bits, and fresh parsley. Served with a thick ivory garlic aioli for the ultimate gastropub experience.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Fries Components
  • 2 lbs Russet Potatoes 900g, cut into 1/4 inch batons
  • 2 quarts Peanut Oil 1.9L, for frying
  • 1/2 cup Parmesan Cheese 45g, finely grated powdery style
  • 5 cloves Roasted Garlic caramelized and minced
  • 2 tbsp Fresh Parsley 8g, finely chopped
  • 1/2 cup Mayonnaise 120ml
  • 1 clove Garlic grated raw
  • 1 tsp Lemon Juice 5ml

Equipment

  • 1 Heavy-bottomed pot or Deep Fryer
  • 1 Instant-Read Thermometer Crucial for oil temp

Method
 

Potato Preparation
  1. Cut potatoes into 1/4 inch sticks with skin on tips. Soak in ice water for 30 minutes to remove starch.
  2. Drain and pat the potatoes completely dry with a kitchen towel. Moisture is the enemy of crispiness.
The Double Fry Process
  1. Fry potatoes in 325°F (163°C) oil for 5-6 minutes until soft but pale. Drain and cool.
  2. Increase oil heat to 375°F (190°C). Fry again for 2-3 minutes until golden-brown and blistered.
Finishing
  1. In a large bowl, toss hot fries with powdery parmesan, caramelized garlic, and parsley.
  2. Whisk aioli ingredients together and serve alongside the warm fries.

Notes

Use Russet potatoes specifically for their starch content.
Ensure the parmesan is finely grated like powder for the best adherence.