Crispy Garlic Butter Parmesan Fries with Homemade Garlic Aioli Tips, FAQ & printable recipe

Tips for success

For the crispiest fries, maintain the oil temperature throughout both frying stages. Use a deep-fry thermometer and adjust the heat as needed. If the oil gets too hot, the fries will brown too quickly and be undercooked inside.

If it's too cool, they will absorb excess oil and become greasy. Also, let the fries drain on a wire rack instead of paper towels to keep them crisp longer.

When tossing the fries with garlic butter, work quickly while they are still hot so the butter melts and coats each fry evenly. If you want extra garlic flavor, add a pinch of garlic powder to the butter mixture.

For a spicier kick, sprinkle with a little cayenne pepper or serve with a side of sriracha aioli. The aioli can be made thinner by whisking in a teaspoon of water or lemon juice.

Variations

• Spicy Buffalo Fries: Toss the finished fries with a mixture of melted butter and hot sauce (like Frank's RedHot) along with the garlic butter. Sprinkle with crumbled blue cheese and serve with ranch or blue cheese dressing.
• Truffle Parmesan Fries: Replace the garlic butter with truffle butter or add a few drops of truffle oil to the melted butter. Increase the parmesan and add a pinch of black pepper for an earthy, luxurious twist.
• Loaded Loaded Fries: After tossing with garlic butter and parmesan, top the fries with crumbled cooked bacon, sliced green onions, and a drizzle of ranch dressing. Serve with extra aioli on the side.
• Garlic Herb Fries: Add 1 teaspoon of dried Italian herbs (oregano, basil, thyme) to the garlic butter, and toss with fresh chopped chives along with the parsley. This adds an aromatic, herby flavor.

Storage and make-ahead

Fridge

Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 400°F for 5-7 minutes.

Freezer

Freeze blanched (first-fry) fries in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.

Reheat

Reheat leftover fries in a 400°F oven for 5-7 minutes until hot and crispy. Do not microwave.

Store leftover fries in an airtight container in the refrigerator for up to 3 days. The aioli can be stored separately in a jar in the refrigerator for up to 1 week. To reheat fries, spread them in a single layer on a baking sheet and bake at 400°F (204°C) for 5-7 minutes, until hot and crispy. Avoid microwaving, as it will make them soggy.

The aioli can be made up to 2 days in advance and kept refrigerated. The potatoes can be cut and soaked in ice water for up to 4 hours before frying.

For the best texture, fry the potatoes just before serving, but you can also fry them once, cool them completely, and freeze them in a single layer. When ready to serve, fry the frozen fries at 400°F for 4-5 minutes.

Serving ideas

Serve these fries immediately after tossing with the garlic butter and parmesan, while they are still hot and crispy. The aioli should be served on the side for dipping.

These fries pair wonderfully with burgers, sandwiches, or grilled meats. They also make a great appetizer for parties—place them on a large platter with the aioli in the center for everyone to share.

For a more substantial meal, top the fries with additional parmesan, fresh herbs, or even a drizzle of truffle oil. You can also serve them with ketchup or your favorite hot sauce for extra heat. The fries are best enjoyed fresh, but if you have leftovers, reheat them in the oven for a few minutes to restore some crunch.

Frequently asked questions

Recipe card

Crispy Garlic Butter Parmesan Fries with Homemade Garlic Aioli

Prep 20 minCook 16 minTotal 36 minServes 4

Ingredients

• 2 lb russet potatoes
• 1 tbsp cornstarch
• 4 cups vegetable oil, for frying
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup freshly grated parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/2 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 cloves garlic, sautéed
• 2 tsp olive oil

Instructions

1. Cut the russet potatoes into 1/4-inch thick sticks. Place them in a large bowl of ice water and soak for 30 minutes. While the potatoes soak, make the aioli: sauté the garlic in olive oil until fragrant, about 1 minute. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and sautéed garlic until smooth. Cover and refrigerate until ready to serve.
2. Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels. In a large bowl, toss the dried potato sticks with the cornstarch until every piece is lightly coated. This thin coating helps create a shatteringly crisp exterior.
3. Heat the vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 325°F (163°C). Carefully add the potato sticks in batches, making sure not to overcrowd the pot. Fry for 5 minutes, until the potatoes are tender but not yet browned. Remove with a slotted spoon and drain on paper towels.
4. Increase the oil temperature to 400°F (204°C). Working in batches again, add the blanched fries and fry for 3 minutes, until golden brown and crispy. Remove from the oil and drain on fresh paper towels. Immediately season with salt while hot.
5. In a small saucepan over low heat, melt the butter with the minced garlic. Cook gently for 1 to 2 minutes, until the garlic is fragrant but not browned. Remove from heat and keep warm.
6. Place the hot fries in a large mixing bowl. Drizzle the garlic butter over the fries and toss gently to coat. Sprinkle with the grated parmesan cheese and chopped parsley, tossing again until everything is evenly distributed.
7. Transfer the seasoned fries to a serving platter. Serve immediately with the chilled garlic aioli on the side for dipping. Dunk generously and enjoy the crunch.

Contains: gluten, eggs, milk, mustard

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

24 g

Fiber

3 g

Sugar

2 g

Automatic estimate from the ingredient list, not laboratory-verified.