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Garlic Parmesan French Fries

Perfect french fries coated with Parmesan cheese, garlic and parsley. These fries are packed with flavor!
Author Holly


  • 2 1/2 pounds Idaho or Russet potatoes
  • Vegetable Oil for deep frying
  • Salt
  • 1/2 cup Parmesan cheese freshly grated
  • 2 cloves garlic minced
  • 1 Tablespoon Parsley chopped (or 1/2 Tablespoon dried Parsley)


  • Rinse and wash potatoes with water, then peel skins. Slice potatoes into 4 to 5 vertical pieces, then slice those pieces into small sticks. You want them about 1/4 inch thick. Place the potato sticks in a large bowl and cover with cold water. Place bowl in fridge and let soak for at least 2 hours. Up to 12 hours.
  • When you’re ready to make the fries, drain the water and then spread the potatoes out evenly onto a paper towel lined baking sheet. Blot potatoes with paper towels to dry them.
  • *Please be careful while handling hot oil!
  • Heat oil in a large pot to 350 degrees. Carefully fry potatoes in 2 to 3 batches at a time. You don’t want to over crowd the pot. Fry potatoes for 4 to 5 minutes, or until potatoes are soft. You don’t want them brown at this point. Just slightly golden and cooked.
  • Lay the fried potatoes onto another paper towel lined baking sheet to drain grease. Repeat frying process with the remaining potatoes.
  • Now it’s time for the second fry! Fry the potatoes again, in 2 to 3 batches at a time, for 3-4 minutes, or until golden brown!
  • Lay the French fries out onto a paper towel lined baking sheet to drain grease. Repeat with all fries. Sprinkle French fries with salt.
  • For Garlic Parmesan Fries: Sprinkle the French Fries with the Parmesan cheese, minced garlic and parsley. Toss to coat and then serve immediately!


4 servings