Crispy Garlic-Parmesan Fries

DudeFood's picture

Sep. 26, 2013

French fries. Hello? Awesome. But probably not so awesome at home, yeah? Those frozen ones you bake in the oven taste like arse. Fear not, dudes. Sean and Adam are gonna show you how to make them at home, restaurant style. Oh yes. Youll be the talk of the neighborhood watch after you make these.


Idaho russet potatoes 3 Pound
Canola oil 2 Quart ((For deep frying))
Parmesan cheese 1 Cup (16 tbs)
Garlic 3 Clove (15 gm) , finely chopped
Chopped cilantro 1 Tablespoon
Kosher salt To Taste
Pepper To Taste



1. Peel the potatoes, then slice in half and place flat on a cutting board. Then cut in half again and again and probably once more, then lay those slices flat and cut them in half lengthwise. You should have potato-length fries by now. Got it? Okay good.

2. Now place them fries into a bowl and cover with water. Allow to sit for at least 20 minutes up to overnight. This helps to remove excess starch and keeps them from turning brown.

3. A few minutes before you’re ready to fry them, pour off the water and lay the fries on paper towels to drain, then pat dry.

4. IMPORTANT DUDE: Make sure they’re dry or you’ll have major spatter when they go in the hot oil and then you’ll scream like a little girl.

5. While the fries are soaking, put together your garlic-parmesan mixture. (You can always omit this step if you want plain fries, they’re still super awesome.) In a medium bowl, combine the parmesan cheese, garlic, cilantro and salt and pepper. Set aside.


6. Heat the oil to 350 degrees F using a candy or high temp thermometer.

7. Using a spider (not the insect, it’s a kitchen utensil) or metal tongs, carefully put your fries into the oil. Just a few at a time, so they don’t stick together. Fry them for 5-7 minutes. This is the cooking phase.

8. Just as they start to get some color, carefully remove them and allow to drain on paper towels.

9. Crank the oil up to 375 degrees F.

10. Carefully put your fries back into the oil. Fry them for 2-3 more minutes until golden brown. This is crisping phase, just like they do in them good restaurants.

11. Remove them from the oil and drain for a minute or two on fresh paper towels.


12. While they’re still hot, put them in a large bowl and pour in your garlic-parmesan mixture. Gently toss to combine and serve with your favorite condiment. Adam prefers ketchup, Sean goes for the ranch. But you can use whatever you want, although peanut butter doesn’t go so well. Serve right aw

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1714Calories from Fat 475

 % Daily Value*

Total Fat 54 g83.1%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 797 mg33.21%

Total Carbohydrates 285 g95%

Dietary Fiber 30 g120%


Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet