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Garlic-Parmesan Tossed Herb Fries

Elevate your homemade fries with the delicious mix of parmesan, garlic, and fresh herbs in this Garlic-Parmesan Tossed Herb Fries recipe. Perfect for pairing with burgers, these fries will have everyone reaching for seconds.
1
20 min
TOTAL TIME
291
CALORIES
$0.41
PER SERVING
Garlic-Parmesan Tossed Herb Fries
Directions
10 STEPS
10 min
PREP TIME
10 min
COOK TIME
20 min
TOTAL TIME
1
Wash and peel the 3 large russet potatoes. Then, using a sharp knife or mandolin, slice them into evenly sized fries.
2
In a deep pan or deep fryer, pour enough canola oil to reach a depth of 1 inch and heat to 350°F.
3
Add a single sliced potato to the hot oil as a test — it should bubble and quickly rise to the top.
4
Working in batches, fry the sliced potatoes until they are golden brown and crispy.
5
Use a slotted spoon or mesh strainer to transfer the fries to a plate lined with paper towels to drain excess oil.
6
In a large bowl, melt 2 tablespoons of unsalted butter in the microwave or over low heat on the stove.
7
Add 2 cloves minced garlic to the melted butter and let it sit for a minute to infuse the flavor.
8
Place the cooked fries into the butter and garlic mixture, tossing to coat evenly.
9
Add 3 tablespoons of grated parmesan and 1 1/2 tablespoons of chopped fresh oregano to the bowl. Toss the fries again to ensure they are well coated in the cheese and herbs.
10
Serve immediately while hot and flavorful.
Health Info
Macros
36g
CARBS
14g
FAT
6g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
Frequently Asked Questions
Why should I soak potatoes in water before making French fries?
What is the correct oil temperature for frying French fries?
What type of potato is best for making French fries?
Why do my homemade French fries turn out soggy?
Why is double frying recommended for making French fries?
How can I get my French fries to be crispy?
Can I bake French fries in the oven?
What's the ideal seasoning for French fries?
Is it necessary to peel potatoes before making French fries?
How can I prevent my French fries from sticking together?