Side Dish: United States – California Cuisine – Garlic Fries

Serving Size: 4

Approximate Time

Prep 45 min

Cook 12 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) russet potatoes (about 3 large)
- Vegetable oil for frying, enough for deep frying (about 4 cups / 960 ml)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter (optional but traditional for richness)
- 6 large garlic cloves, minced, approx. 1.5 oz (45 g) — use Gilroy garlic if available
- 1/2 cup (15 g) fresh flat-leaf parsley, packed, finely chopped
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (25 g) finely grated Parmesan cheese (optional)

Instructions

Short Description:
Crisp double-fried russet fries tossed with bright, freshly minced Gilroy garlic and chopped parsley for a fragrant California-style side. Serve hot so the garlic-parsley oil soaks into the fries without losing crispness.

Regional Notes:
This California variation highlights fresh local Gilroy garlic (famous for its robust flavor) and fresh parsley rather than garlic powder or garlic salt. Fries are double-fried for a restaurant-style crisp exterior, then finished by tossing with a warm garlic-parsley oil so the fresh garlic flavor is prominent and aromatic.

1. Prepare potatoes: peel if desired and cut into 1/4–3/8-inch (6–10 mm) sticks. Place cut fries in a large bowl of cold water and soak at least 30 minutes (up to 2 hours) to remove surface starch.
2. Dry thoroughly: drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry—excess moisture prevents crisping.
3. First fry (blanch): heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in small batches until tender but not colored, about 3–4 minutes per batch. Transfer to a wire rack or paper towel-lined sheet to drain and cool.
4. Make garlic-parsley oil: while the first fry finishes, combine olive oil and butter (if using) in a small saucepan over low heat. Add minced garlic and gently warm, stirring, for 30–45 seconds until fragrant but not browned. Remove from heat and stir in chopped parsley; let sit so flavors infuse.
5. Second fry (crisp): raise the oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry until golden brown and crisp, 2–4 minutes. Drain on a wire rack or paper towels and immediately sprinkle with 1 1/2 tsp (8 g) kosher salt while hot.
6. Toss and finish: place hot fries in a large bowl. Drizzle the warm garlic-parsley oil over the fries and toss gently but thoroughly so garlic and parsley coat the fries. Season with black pepper and add Parmesan if using; toss once more.
7. Serve immediately as a side dish while hot and crisp.