Rosemary Garlic Parmesan Fries
Rosemary Garlic Parmesan Fries
Rosemary, garlic, and parmesan are tossed with hot, crispy, homemade french fries for this deliciously simple side dish! If you've never made french fries at home before, then you have to give this recipe a try. I break down every step of this easy homemade french fries recipe that I bet you'll be making again and again.
Rosemary, garlic, and parmesan are tossed with hot, crispy homemade french fries for this deliciously simple side dish! If you've never made french fries at home before, then you have to give this recipe a try. I break down every step of this easy homemade french fries recipe that I bet you'll be making again and again.
WHY I MADE THESE ROSEMARY GARLIC PARMESAN FRIES
I’m absolutely not exaggerating when I say french fries are my favorite food, ever. When the craving hits, I will drive miles and spend way too much money to get my hands on the perfect fry. Well, the craving hit, but I didn’t feel like driving, or spending, and I just happened to have a couple of russet potatoes laying around. And that’s all I needed, really to make these rosemary garlic parmesan fries at home.
Of course, frying fries at home is only one part of the battle to get to the perfect french fry recipe—the topping is also a delicious part of it. I’m no stranger to a truffle fry or a parmesan fry, but those have been done before. Rosemary garlic fries, on the other hand? Underrated and just as delicious, in my opinion.
I was inspired by my Rosemary Garlic Focaccia Muffins for the flavor profile of this recipe, and I have zero regrets. I recommend making your own rosemary garlic oil for this recipe, but you can totally just use any flavored olive oil that you have, or just plain old EVOO. The fry is the star of the show, after all. Either way, these easy homemade french fries are going to turn out deliciously!
MY GARLIC PARMESAN FRENCH FRIES RECIPE
The full recipe for my homemade french fries are below–it’s super easy! But here’s the gist of it:
Slice the potato into thin strips about 1/4" thick.
Place the shoestrings in cold, salted water and soak them for about 15-20 minutes.
Strain the water out of the potatoes. Lay the potatoes in a single layer on top of paper towels and pat them dry.
Working in small batches, fry the potatoes for about 2-3 minutes, or until lightly golden.
Once all of the potatoes have been fried, fry the potatoes a second time for another 2-3 minutes, until they turn a deep golden brown.
Drizzle the fries with the rosemary garlic oil, sea salt, parmesan, and parsley. Yum!
GARLIC PARMESAN FRENCH FRIES KEY INGREDIENTS
Russet potatoes
Peanut or canola oil, for frying
Olive oil
Rosemary
Garlic
Sea salt, for sprinkling
Parmesan cheese
Parsley
HOW LONG DO THESE FRIES TAKE TO MAKE?
Start to finish, expect to enjoy these homemade french fries about an hour after you start making them.
That’s because you’ll need to slice the potatoes, soak them in water, drain them, dry them, and fry them. Giving the potatoes ample time to soak and then dry is key to extra crispy fried potatoes. It’s well worth the wait, trust me!
Also, I recommend enjoying these homemade fries as soon as you finish them. That’s because fries just taste best when fresh. If you’d like ideas on how to reheat them, check out the FAQ portion below.
HOW TO STORE THESE FRIES?
Like all french fries, these are best enjoyed fresh. However, if you have leftovers you can store them in an airtight container in the fridge for about 3 days.
Reheat them in the air frier or the oven (more details on that below) to get them crispy again. Whatever you do, don’t heat them in the microwave! That will just make the fries sad and soggy.
GARLIC PARMESAN FRIES FAQ
1. How do I reheat these fries?
Honestly, I recommend enjoying these homemade fries soon after you finish them. That’s because fries just taste best when fresh.
However, if you do have leftovers go ahead and lay the fries in a single layer in an air frier heated to 425 F. Cook for about 10-15 minutes, shaking the basket and flipping the fries about halfway through.
You can do this same thing in a regular oven, heating the fries in a single layer at 425 F for about 10-15 minutes.
Whatever you do, don’t heat them in the microwave! That will just make the fries sad and soggy.
2. What type of oil should I use for frying?
I recommend using peanut oil for frying, because it has a high smoke point, and it’s generally flavorless.
You can also use canola oil, though, which is slightly easier to find. I don’t recommend vegetable oil because it’s usually just a mishmash of different canola, vegetable, and soybean oil which all have different smoke points and don’t fry as evenly.
3. How much oil should I use?
I used 1 quart of oil for this recipe, but the amount you use depends on the size and depth of your frying pot/dutch oven. You’ll need enough oil to adequately cover the potatoes as they fry (hence why it’s called deep frying).
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Rosemary Garlic Parmesan Fries
Ingredients
- 1 large russet potato*
- Peanut or canola oil, for frying
- Salt, for soaking
- 1/4 c olive oil
- 1 rosemary sprig, snipped into 1/2 inch pieces
- 2 cloves of garlic, peeled and smashed
- 2-3 thyme sprigs (optional)
- Flakey sea salt, for sprinkling
- 1/4 c parmesan, freshly grated
- 2 tbsp fresh parsley, chopped
Instructions
- First, go ahead and fill a large bowl with cold water (preferably ice water) and a generous sprinkle of salt. Set aside somewhere safe (like in your kitchen sink).
- Slice the potato into thin strips about 1/4" thick. The thinner, the crispier your french fries will be. Then slice long, shoestring-style potatoes from each strip. Make sure to separate the shoestrings so they aren't sticking together.
- Place the shoestrings in the cold, salted water and soak them for about 15-20 minutes. This will help remove the starch from the potatoes so they get crispy when you fry them.
- Meanwhile, go ahead and prepare the Rosemary Garlic Oil: Pour the olive oil into a small pan and heat it over Medium-Low heat. Add the rosemary, garlic chunks, and thyme (be careful, the oil may splatter a bit). Cook the herbs in the oil for about one minute, and then turn off the stove and remove from the heat. Allow the oil to cool as you continue with the fries.
- Strain the water out of the potatoes. Lay the potatoes in a single layer on top of paper towels and pat them dry. Allow to dry for about 10 minutes to make sure as much moisture is removed as possible.
- Meanwhile, line a separate large plate or cookie sheet with paper towels. Set aside for later.
- As the potatoes dry, pour the oil into a large pot or dutch oven and heat to 350 F.**
- Working in small batches, fry the potatoes for about 2-3 minutes, or until lightly golden. Place the potatoes back on the paper towels to drain while you work on the next batch.
- Once all of the potatoes have been fried, make sure the oil is heated to 350 F again. Working in small batches again, fry the potatoes a second time for another 2-3 minutes, until a deep golden brown. Remove the potatoes from the oil and place them on the prepared plate or cookie sheet to drain.
- Once all of the potatoes have been fried, drizzle them in the rosemary garlic oil (you may not need all of it), and then sprinkle on the flakey sea salt, parmesan, and parsley.
- Like all french fries, these are best enjoyed immediately!
Notes
*Aim for your potato to be around 10-15 oz. One potato serves about 2-3 people so definitely use more potatoes according to how many people you're cooking for.
**I highly recommend using a candy thermometer to monitor the temperature, otherwise it's hard to know exactly what the temperature of the oil will be.
Rosemary, garlic, and parmesan are tossed with hot, crispy homemade french fries for this deliciously simple side dish! If you've never made french fries at home before, then you have to give this recipe a try. I break down every step of this easy homemade french fries recipe that I bet you'll be making again and again.