3lbsIdaho or large Yukon gold potatoes- scrubbed(be sure to use either one of these two)
2quartscanola or peanut oil
6clovesgarlic(very finely minced, use garlic press if you have one)
½cupfinely chopped parsley leaves
¼cupparmesan cheese
1stick of butter
Peanut oil for deep-frying
Instructions
Peeled the garlics and minced them very finely or use a garlic press and they will turn into paste. Melt the butter in a small pan. Add in the garlic and saute until fragrant but not burnt. Tip into a large bowl and mix in the parsley leaves and parmesan cheese. Stir to mix. Set aside
Cut the potatoes (with the skin on or off) into uniform fries by hand or with a mandoline
Rinse the fries in warm water (to get rid of extra starch that makes the potatoes soggy), drain, and dry. In an electric deep-fryer or a large stockpot, heat oil until a deep-frying thermometer registers 325 F
Using a slotted spoon or frying basket, carefully lower about 2 cups of the fries at a time into the oil. Fry for 4 to 5 minutes, until they begin to color. Remove the fries from the oil, and drain on paper towels. Let cool at least 10 minutes. The fries can be prepared to this point several hours ahead of time and kept at room temperature.
Raise the oil temperature to 365F. Lower the fries, 2 cups at a time, into the oil for 1 to 2 minutes, until deep golden brown. Drain on paper towels very briefly and put the hot fries into the large bowl you have the garlic mixture in earlier and toss to mix everything. The garlic mixture and cheese will cling to your fries and serve immediately
Notes
This recipe will not work with baked fries, just so you know ;)