Garlic Parmesan French Fries
You think you love french fries? You will love them even more with this special blend of seasonings on top of them! Garlic, parmesan, and some of their friends gather on these fries to create a party in your mouth! #GarlicParmesanFrenchFries #sonomnom4u #vegetarian
5 large potatoes
Oil for frying (I prefer peanut since it tastes great and heats better but Canola and vegetable will be fine.)
5 TBSP butter, melted
3 cloves of garlic, minced
1 tsp parsley flakes
1 TBSP garlic powder
1 tsp red pepper flakes
1/4 cup parmesan
1 tsp Italian Seasoning
Make the coating first!
In a small bowl, add minced garlic and butter, microwave for about 40 seconds or until butter is melted. Set aside.
In a small bowl, combine garlic powder, parsley flakes, red pepper flakes, parmesan and italian seasoning. Stir until completely mixed. Set aside.
TIP To save time, you can use the coating on packaged and fried fries!
Potato Prep Directions (Skip if using frozen french fries!):
Thoroughly scrub approximately 5 large potatoes. Using a Mandoline, french fry cutter, or a knife, cut potatoes into strips. If cutting with a knife, slice each potato vertically into 1/4" thick sliced, turn the other way and cut into 1/4" inch slices the other way. The result will be perfect fries!
Place cut fries in collander and run cold water over them to rinse starches off surface. Pour out on thick layers of paper towels and let dry.
Deep Fry Directions:
Heat Deep Fryer to 425° Place a handful of dry fries in and fry them partially, until they are starting to turn golden but not quite. Remove them and dump them on a cookie sheet or large flat surface. Repeat until all fries are partially fried. After all fries are partially fried, place small batches at a time back in the fryer until they turn golden brown. Drain on paper towels, repeat until all fries are golden and crispy, salt and serve. TIP: The secret to crispy homemade fries is the rinsing and pre-cooking methods. Don't skip a step or substitute and you will have the perfect fries! (No need to fry the frozen fries twice. This is just for the hand cut fries.
Frying Stove-Top Method:
Fill a large stock pot or wok with about 2 cups of oil, leaving many inches of space to the top of the pot. Don't fill too full with oil, or a fire can happen!
Heat oil to 425°, use a cooking thermometer to keep track of temp.
follow process above to make fries.
Coat the fries as soon as they come out of the fyer!
Pour all the really hot fries into a large bowl (I use stainless steel)
Drizzle the melted garlic butter all over the fries and toss to coat.
Pour the parmesan mixture all over the fires and toss to coat until all fries are covered in parmesan, butter and seasonings. Serve hot.