Crispy Garlic Parmesan Shoestring Fries
Thin-cut russet potato fries fried until golden and tossed with garlic butter, sharp Parmesan, and fresh parsley. The skin stays on for texture and nutrition, while a starch rinse ensures maximum crispness. Perfect as a side dish, appetizer, or casual snack that the humble french fry with aromatic garlic and savory cheese. This version prioritizes the thin shoestring cut and proper starch removal for superior crunch.
Ingredients
- 3 large russet potatoes, long, skin on
- canola oil, for frying
- 2 teaspoons kosher salt, plus pinch per batch
- 3 tablespoons butter, melted
- 2 cloves garlic, grated or pressed
- ¼ cup Parmesan, finely grated
- ¼ cup parsley, fresh, finely chopped
Instructions
- 1
Julienne potatoes skin-on into 1/8-inch matchstick strips using a mandoline with julienne attachment, knife, or julienne peeler.
- 2
Place julienned potatoes in a large bowl of water. Once cloudy, rinse under running water while shaking to release starches. Repeat until water runs clear.
- 3
Drain and pat dry with paper towels. Spread on paper-towel-lined sheet tray and refrigerate until oil is ready, up to 6 hours.
- 4
Heat oil in a deep pot or Dutch oven to 400F.
- 5
Remove potatoes from refrigerator and pat dry again. Add a handful to hot oil using tongs or skimmer, avoiding crowding.
- 6
Fry until just beginning to brown and crispy to touch. Remove to paper-towel-lined tray and season immediately with salt.
- 7
Once all fries are fried, whisk together melted butter and garlic in a small bowl.
- 8
Toss fried potatoes with garlic butter to coat. Sprinkle with Parmesan and parsley. Serve immediately.
Tips
Pat potatoes thoroughly after rinsing and before frying. Excess moisture causes oil to spatter and prevents crispness.
Don't crowd the pot during frying. Work in small batches so oil temperature stays consistent and fries crisp evenly.
Toss fries with garlic butter while still hot so the coating adheres and flavors meld.
Good to Know
Store in an airtight container at room temperature up to 2 hours for best crispness. Refrigerate up to 1 day; reheat in a 350F oven for 5 minutes to restore crunch.
Prepare potatoes up to 6 hours ahead: julienne, rinse, dry, and refrigerate on paper towels. Do not fry ahead; fries must be served immediately after cooking.
Serve hot as a side to burgers, sandwiches, or grilled meats. Also works as an appetizer or casual snack at informal gatherings.
Common Mistakes
Skip the starch rinse to avoid soggy, limp fries that won't crisp properly.
Don't crowd the pot to avoid temperature drop and uneven cooking.
Don't add garlic butter to cold fries to avoid poor adhesion and separated coating.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead and reheat them?
Fries are best served immediately after frying. If you need to store them, refrigerate up to 1 day in an airtight container and reheat in a 350F oven for 5 minutes to restore crispness. Do not reheat in a microwave, which will make them soggy.
What if my fries aren't crispy?
Ensure potatoes are patted completely dry before frying. The starch rinse is critical; repeat until water is clear. Don't crowd the pot, which lowers oil temperature. Also verify oil reaches 400F with a thermometer.
Can I cut the potatoes thicker for crunchier fries?
Yes, the recipe notes a pencil-width option for thicker fries. Increase cooking time slightly and monitor until golden and crispy throughout. The ratio stays the same for the garlic butter and toppings.