Crispy Garlic Butter Parmesan Fries with Garlic Aioli

These garlic butter Parmesan fries are the crispiest fries on the planet, thanks to a double-fry method that delivers a shatteringly crunchy exterior and a fluffy interior.

Tossed in melted garlic butter, freshly grated Parmesan, and parsley, then dunked into a creamy homemade garlic aioli, they're an irresistible appetizer or snack. Perfect for game day, movie night, or any craving for something savory and indulgent.

Imagine golden, crispy fries coated in a savory garlic butter and Parmesan mixture, with a creamy, tangy aioli for dipping. This recipe delivers exactly that, using a foolproof double-fry technique that ensures maximum crunch. The potatoes are soaked in ice water to remove starch, then fried twice at different temperatures to achieve that perfect shatter.

The homemade garlic aioli, made with mayonnaise, Dijon, lemon, and olive oil, adds a bright, garlicky finish. These fries are best enjoyed fresh out of the oil, so gather your ingredients and get ready for the best fries you'll ever make.

Ingredients

Why this recipe works

The double-fry method is the secret to these exceptionally crispy fries. The first fry at a lower temperature cooks the potato through without browning, creating a soft, fluffy interior.

The second fry at a higher temperature quickly crisps the exterior, forming a golden, crunchy crust that stays crisp longer. This two-step process ensures every fry is perfectly cooked, with a contrast of textures that makes them irresistible.

Soaking the cut potatoes in ice water draws out excess starch, which is a key step for achieving crispiness. Starch on the surface can cause fries to stick together and become gummy. The cold water bath also helps the potatoes firm up, so they hold their shape during frying. Tossing the dried potatoes with cornstarch adds an extra layer of crunch, further enhancing the texture.

Notes and substitutions

Russet potatoes are ideal for frying because they have a high starch content and low moisture, yielding light, fluffy interiors and crispy exteriors.

Yukon Gold or other all-purpose potatoes can be used, but they may produce slightly less crisp results. For the best flavor, use freshly grated Parmesan cheese rather than pre-shredded, as it melts more smoothly and has a more robust taste.

A deep-fry thermometer is essential for maintaining the correct oil temperatures. If the oil is too hot, the fries will brown too quickly and remain soft inside; too cool, and they'll absorb excess oil and become greasy. For the aioli, use a good-quality mayonnaise and fresh lemon juice. The aioli can be made ahead and refrigerated for up to 3 days.

• russet potatoes: Yukon Gold potatoes can be used for a creamier interior, though they may be slightly less crisp.
• mayonnaise: Use vegan mayonnaise for a dairy-free and egg-free aioli.
• Parmesan cheese: Pecorino Romano or Asiago can replace Parmesan for a sharper, saltier flavor.
• vegetable oil: Peanut or canola oil are excellent substitutes for frying.

Equipment

• Large pot or Dutch oven
• Deep-fry thermometer
• Mixing bowls
• Paper towels
• Baking sheet
• Whisk