Crispy Garlic Butter Parmesan Fries with Garlic Aioli Step-by-step instructions

Before you start

Before you start, make sure you have all your ingredients measured and ready. Cut the potatoes and place them in ice water to soak for 30 minutes. Have your frying oil heating and your thermometer ready.

Prepare the garlic butter and the aioli ingredients so you can move quickly once the fries are fried. Set up a paper-towel-lined baking sheet for draining the fries. Ensure your kitchen is well-ventilated, as frying can produce steam.

Instructions

Prep and First Fry

1. 1Prep the Potatoes
   Cut the russet potatoes into 1/4-inch thick sticks. Place them in a large bowl of ice water and soak for 30 minutes. This removes excess starch and helps achieve a crispier texture.
   Look for The water will look cloudy; the potatoes should be cold and firm.
   Tip Keep the potato sticks uniformly sized so they fry evenly.
2. 2Dry and Coat
   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 cornstarch until evenly coated. This thin coating adds extra crunch.
   Look for Potatoes should look dry with a light, powdery coating.
   Tip Dry thoroughly — any moisture can cause splattering and soggy fries.

After soaking and drying, the potatoes should be dry and lightly coated with cornstarch. The first fry will leave them pale and soft, but they should be fully cooked through.

They should hold their shape without being mushy. The oil temperature should be steady at 325°F (163°C) throughout the frying process.

Second Fry and Seasoning

3. 3First Fry
   Heat the vegetable oil in a large pot to 325°F (163°C). Carefully add the potatoes in batches and fry for 5 minutes without browning. Remove with a slotted spoon and drain on paper towels. Let them cool for at least 10 minutes.
   Look for Fries will be pale and soft, not browned.
   Tip Do not overcrowd the pot; fry in small batches for even cooking.
4. 4Second Fry
   Increase the oil temperature to 400°F (204°C). Fry the potatoes again, in batches, for 3 minutes until golden brown and shatteringly crisp. Drain on fresh paper towels and season lightly with salt while hot.
   Look for Fries should be deep golden and make a crisp sound when tapped.
   Tip Keep the oil at a steady temperature; adjust heat as needed.
5. 5Make Garlic Butter
   In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned. Remove from heat.
   Look for Butter is melted and garlic is aromatic, not burnt.
   Tip Watch closely — garlic burns quickly and turns bitter.
6. 6Toss Fries
   Place the hot fries in a large mixing bowl. Pour the garlic butter over them and toss to coat. Add the grated Parmesan and chopped parsley, then toss again until the fries are evenly coated.
   Look for Fries glisten with butter and are flecked with cheese and herbs.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Toss gently to avoid breaking the crispy fries.

The second fry should turn the fries a deep golden brown with a crisp, shatteringly crunchy exterior. When you toss them with the garlic butter and Parmesan, the cheese should melt slightly and cling to the fries. The aroma of garlic and butter should be strong and inviting.

Aioli and Serving

7. 7Make Garlic Aioli
   In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, olive oil, and the remaining minced garlic (or use the sautéed garlic from the butter, if preferred). Whisk until smooth and creamy. Refrigerate until serving.
   Look for Aioli is thick, pale yellow, and smooth.
   Tip For a stronger garlic flavor, add a pinch of raw minced garlic.
8. 8Serve
   Serve the garlic butter Parmesan fries immediately with the garlic aioli on the side for dipping. Enjoy while hot and crispy.
   Look for Fries are hot, crispy, and aromatic.
   Tip Arrange on a platter with the aioli in a small bowl.

The aioli should be smooth, thick, and creamy, with a balanced flavor of garlic, Dijon, and lemon. When you dip a fry, the aioli should coat it generously. The fries should be served immediately to maintain their crispness, with the aioli on the side.

Common mistakes

One common mistake is not drying the potatoes thoroughly after soaking, which can cause the oil to splatter and result in soggy fries. Another is overcrowding the pot, which lowers the oil temperature and leads to uneven cooking.

Be sure to fry in small batches and allow the oil to come back to temperature between batches. Overcooking the garlic in the butter can make it bitter, so keep an eye on it and remove from heat as soon as it's fragrant.

How to tell it’s done

The fries are done when they are deep golden brown and crisp. To test, remove one fry and let it cool for a few seconds; it should make a crisp snapping sound when broken. The internal temperature of the fries does not apply here, but the oil should be at the correct temperature for each fry.

If using an instant-read thermometer for the aioli, it is not needed as the eggs are cooked through in the mayonnaise (which is pasteurized) — but for safety, ensure the aioli is kept chilled until serving.

• Egg dishes: 160°F (71°C) in the thickest part