Get the Recipe: Garlic Fries


  • 5 large russet potatoes, peeled or well scrubbed
  • 4 cloves garlic, minced
  • 3 tablespoons canola oil
  • 1 quart peanut oil
  • 2 tablespoons fresh parsley leaves, finely chopped
  • Kosher salt


  • Cut the potatoes lengthwise into 1/4-inch-thick slices, and then cut each slice lengthwise into 1/4-inch-thick fries.
  • Put the fries in a large bowl of cold water and refrigerate for at least 1 hour.
  • Cook the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
  • Line a baking sheet with paper towels and set aside.
  • Heat the oil in a large pot over medium heat, or in a tabletop deep fryer, to 325°F.
  • Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 5 minutes or until the fries are a pale milky color and soft.
  • Remove fries with a mesh skimmer and place on the paper towel-lined baking sheet.
  • Increase the heat of the oil to 375°F.
  • Fry the potatoes again, in batches, turning frequently, until golden brown, about 3 to 4 minutes. Remove fries and drain on paper towels to remove excess oil. This will prevent the crust from absorbing oil and becoming greasy as the fries cool.
  • Toss fries with parsley, reserved garlic, and additional salt, to taste. Serve immediately.