Crispy Garlic Butter Parmesan Fries with Homemade Garlic Aioli

These garlic butter parmesan fries are the ultimate indulgent side or appetizer. Double-fried russet potatoes achieve a shatteringly crisp exterior while staying fluffy inside, then they're tossed in a rich garlic butter and finished with salty parmesan and fresh parsley.

The homemade garlic aioli, made with mayonnaise, Dijon, lemon, and sautéed garlic, adds a creamy, tangy contrast that makes every bite irresistible. Whether served alongside burgers or as a standalone snack, these fries deliver big flavor and satisfying crunch.

There's something magical about a perfectly crisp french fry, especially when it's coated in garlic butter and parmesan. This recipe starts with russet potatoes, which are ideal for frying because of their high starch content and low moisture.

Soaking the cut potatoes in ice water removes excess starch, and the double-frying method ensures a crunchy exterior and tender interior. The homemade garlic aioli comes together in minutes and adds a luxurious, creamy element. These fries are perfect for game day, movie night, or any time you crave a restaurant-quality treat at home.

Ingredients

Why this recipe works

The double-frying method is the key to achieving fries that are crispy on the outside and fluffy on the inside.

The first fry at a lower temperature (325°F) cooks the potato through without browning, while the second fry at a higher temperature (400°F) creates a golden, crunchy crust. This two-step process drives out moisture and sets the exterior, resulting in fries that stay crisp longer.

Soaking the potato sticks in ice water before frying is another crucial step. This removes excess surface starch, which can cause fries to stick together and become gummy. It also helps the potatoes develop a better texture. Tossing the dried potatoes with cornstarch adds an extra layer of crispness, giving each fry that satisfying shatter when you bite into it.

Notes and substitutions

Russet potatoes are the best choice for french fries because they have a high starch content and low moisture, which yields a fluffy interior and crispy exterior. Yukon Gold potatoes can be substituted, but they may not get quite as crisp. For the aioli, use a good-quality mayonnaise; it forms the base of the sauce and its flavor shines through.

Make sure to use freshly grated parmesan cheese rather than pre-shredded, as it melts better and has a more robust flavor.

The garlic for the aioli is sautéed briefly in olive oil to mellow its sharpness, but if you prefer a stronger garlic kick, you can add a small amount of raw minced garlic. The aioli can be made up to a day ahead and stored in the refrigerator.

• russet potatoes: Yukon Gold potatoes for a slightly creamier interior, though they won't be quite as crisp.
• vegetable oil: Peanut oil or canola oil for frying, both have high smoke points and neutral flavors.
• freshly grated parmesan: Pecorino Romano for a sharper, saltier flavor.
• mayonnaise: Greek yogurt mixed with a little olive oil for a tangier, lighter aioli.

Equipment

• Large pot or Dutch oven
• Deep-fry thermometer
• Mixing bowls
• Colander
• Paper towels
• Whisk
• Chef's knife
• Cutting board