Friday fries — yes, please.
If there’s ever a perfect time for fries, it’s Friday. Or Saturday. Or Sunday. And, for me, sometimes Thursday. No apologies — fries are worth it whenever you can have them.
These fries are the companion to the coconut curry mussels I shared recently. If you think parmesan garlic fries don’t pair with coconut curry, try it — they absolutely do. I like enjoying fries alongside mussels rather than dunking them into the broth; the bread handles the serious dipping duty. So when you make the mussels, serve fries and bread and prepare for a cozy, carbalicious evening.
Trust me — it’s a good plan.
Give yourself a mini escape into a fry-focused weekend.
These fries are special because they are fried twice. It’s a bit more work, but the result — super-thin, extra-crunchy fries — is worth it. If you’re in the mood for a lighter option, oven fries are great too, but for crispy perfection, the double-fry method wins. I like to mix lots of fresh herbs with flaked sea salt to create a fragrant herb salt, then finish everything with plenty of freshly grated Parmigiano-Reggiano. They deserve it, and so do you.
Herb Salted Garlic Parmesan French Fries
Pin Recipe
Leave a Review »
Ingredients
- 4 large russet potatoes, thinly sliced
- 2 quarts vegetable or peanut oil
- 2 tablespoons freshly chopped basil
- 2 tablespoons freshly chopped cilantro
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped oregano
- 1 tablespoon flaked sea salt
- 1/2 teaspoon garlic powder
- 1/3 cup freshly grated parmigiano reggiano cheese
Instructions
-
Place the sliced potatoes in a bowl of ice water and soak for 30 minutes. After soaking, drain and pat the slices dry on one or two clean towels. Line a baking sheet or two with paper towels to catch excess oil.
-
Heat the oil in a large pot over medium heat until it reaches 350°F (use a candy thermometer to monitor temperature). Working in batches, fry the potatoes for 2 to 3 minutes until they are just turning golden. Remove and drain on the paper towels and let them cool for 10 to 15 minutes. Return the oil to 350°F and fry the potatoes a second time in batches until they are deeper golden and slightly puffy. Drain briefly, then immediately toss the hot fries with the herb salt and plenty of grated Parmigiano-Reggiano. Taste and add more salt or cheese if desired.
Herb Salt
-
Combine basil, cilantro, parsley, oregano, flaked sea salt and garlic powder in a bowl; mix well to create the herb salt.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
I appreciate you so much!
I could nap on that pile of fries.