Imported from Instagram

Garlic Butter Parmesan Fries with Garlic Aioli

Name: Garlic Butter Parmesan Fries with Garlic Aioli
Prep time: 45 min
Cook time: 25 min
Total time: 90 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb Russet potatoes (Cut into even 1/2-inch sticks); Ice-cold water (For soaking the potatoes); 1 tbsp Cornstarch; Salt (For coating the potatoes and seasoning; to taste); Neutral oil (For deep frying); 3 cloves Garlic (Finely minced; for the garlic butter coating); 3 tbsp Butter (For the garlic butter coating); 0.5 cup Parmesan cheese (Freshly grated); Fresh parsley (Freshly chopped, for garnish); Black pepper (To taste, for finishing); 0.5 cup Mayonnaise (For the garlic aioli); 1 tsp Dijon mustard (For the garlic aioli); 1 tbsp Lemon juice (For the garlic aioli); 1 tbsp Sautéed minced garlic (For the garlic aioli); 1 tbsp Olive oil (For the garlic aioli); Salt (For the aioli, to taste); Smoked paprika (Optional, for extra flavor)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy twice-fried russet potatoes are coated in garlic butter, freshly grated Parmesan, parsley, and black pepper, then served with a lemony garlic aioli for dipping.

4 servings90 minAmerican

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Ingredients

2 lb Russet potatoes (Cut into even 1/2-inch sticks)
Ice-cold water (For soaking the potatoes)
1 tbsp Cornstarch
Salt (For coating the potatoes and seasoning; to taste)
Neutral oil (For deep frying)
3 cloves Garlic (Finely minced; for the garlic butter coating)
3 tbsp Butter (For the garlic butter coating)
0.5 cup Parmesan cheese (Freshly grated)
Fresh parsley (Freshly chopped, for garnish)
Black pepper (To taste, for finishing)
0.5 cup Mayonnaise (For the garlic aioli)
1 tsp Dijon mustard (For the garlic aioli)
1 tbsp Lemon juice (For the garlic aioli)
1 tbsp Sautéed minced garlic (For the garlic aioli)
1 tbsp Olive oil (For the garlic aioli)
Salt (For the aioli, to taste)
Smoked paprika (Optional, for extra flavor)

Steps

1
Cut the russet potatoes into even 1/2-inch sticks.
2
Soak the potato sticks in ice-cold water for at least 30 minutes.
3
Drain the potatoes and dry them completely with a clean towel. Once dry, lightly coat them with cornstarch and salt.
4
Heat neutral oil for deep frying to 325°F (163°C).
5
Working in small batches, fry the potatoes for 4–6 minutes, until they look soft and pale but are not browned.
6
Remove the potatoes from the oil and drain them on a rack or paper towels. Let them rest for 10–20 minutes.
7
Increase the oil temperature to 400°F (204°C).
8
Fry the potatoes again in small batches for 2–4 minutes, until golden and crisp.
9
Drain the fries and immediately season them lightly with salt.
10
In a pan, melt the butter over low heat.
11
Add the finely minced garlic and cook for 30–60 seconds. Do not let the garlic brown.
12
Toss the hot fries in the garlic butter until coated.
13
Add the freshly grated Parmesan and toss again until the fries are evenly coated.
14
Finish the fries with freshly chopped parsley and black pepper.
15
For the aioli, mix the mayonnaise, Dijon mustard, sautéed minced garlic, lemon juice, and olive oil.
16
Season the aioli with salt. Add smoked paprika optionally for extra flavor, then serve it with the fries.

Notes

The source does not specify the amount of frying oil, parsley, or seasoning salt and pepper. The aioli ingredient list includes Dijon mustard, although the method's aioli sentence does not mention it; it is retained as an explicitly listed ingredient. The source specifies that the 1 tablespoon of garlic for the aioli is sautéed but does not provide a separate sautéing method or amount of oil for it.