Let Me Tell You About These Fries (And a Quick Story)
If you’ve ever had one of those days where the only thing that’s going to fix your mood is a plate of something crispy, salty, and a bit indulgent, well, hi there—welcome to my world. Crispy fries with parmesan and garlic oil? Honestly, just writing about them makes me crave a batch.
I first tried a version of these fries at a little pub in Manchester where, incidentally, I also learned the hard way that you really shouldn’t try to play darts after two pints. But that’s a story for another day! Ever since, this combo’s just stuck with me. I make them when friends show up unexpectedly or when the weather outside is doing its best impression of a soggy tea towel. There’s just something magic about the way the garlic oil seeps into every golden nook and cranny. (And don’t get me started on the parmesan... I’d probably put it on toast if my family let me.)
Why You'll Absolutely Love Making These
I make this when the fridge is looking a bit sad or when my family starts dropping increasingly unsubtle hints about takeout. My little brother basically hovers around the kitchen when he smells garlic, so that’s saying something. And—let’s be honest—sometimes you just need a recipe where the messier your hands get, the better it tastes.
Actually, the first time I made these, I nearly set the smoke alarm off trying to get them extra crispy. Now, I’ve figured out a trick or two, but there’s always that mild thrill of chaos in the air (especially if you’re as easily distracted as me!).
What You'll Need (And What You Can Swap)
- 4-5 large russet potatoes (or Maris Piper—my gran swore by King Edward, but honestly, whatever’s cheap works fine)
- 2-3 tablespoon olive oil (sometimes I use rapeseed oil if I’m running low)
- 4 cloves garlic, finely minced (I have, in a pinch, used garlic powder—don’t judge)
- 50g grated parmesan cheese (pre-grated is fine—no one’s judging, but if you want to be fancy, use the block and grate it yourself)
- Sea salt and freshly ground black pepper (I once used pink salt... couldn’t tell the difference)
- Chopped fresh parsley (optional, but it makes you look like you know what you’re doing)
- Optional: chili flakes (for a sneaky heat—I add them if it’s just me eating)
How I Get Them Crispy (But Sometimes Mess It Up)
- Prep your potatoes. Peel them if you want, but honestly, the skins get all crunchy and lovely. Cut into sticks—thicker than a matchstick, thinner than a chip shop chip. I never get them all the same size and somehow, it’s never a disaster.
- Soak those spuds. Toss your fries into a big bowl of cold water. This gets rid of extra starch and supposedly makes them crispier. I say “supposedly” because I sometimes skip this when I’m impatient, but the fries still vanish. Leave them for at least 30 mins if you can. (Now’s a good time to preheat the oven to 220C/425F.)
- Dry them (ish). Drain the potatoes and pat them dry with a clean tea towel. Don’t panic if you miss a few damp spots. Just don’t fry them straight from the bath—unless you fancy a sizzle show.
- Toss with oil, salt, and pepper. Get your hands in there and mix it all up—try not to throw any on the floor. Spread them out in a single layer on a baking sheet. (Bonus points if you line it with parchment.)
- Roast. Into the oven they go! 25-30 min, flipping halfway through. If they look a little pale, give them another 5 minutes. This is where I usually sneak a taste—probably why there’s always a few missing from the final plate.
- Make the garlic oil. Gently heat olive oil and garlic in a small pan—low and slow, or the garlic turns bitter (learned that the hard way). Once the garlic smells amazing and looks golden, take it off the heat.
- Finishing touches. When the fries are good and crispy, pull them out and toss them with the garlic oil, parmesan, parsley, and (if you’re brave) chili flakes. Give them a minute or two to soak up the flavor. Then eat immediately—don’t hold back.
Stuff I Learned (Sometimes the Hard Way)
- The thinner you cut the fries, the crispier they get—but don’t go too thin or you’ll end up with fries that look more like burnt toothpicks.
- If you forget to flip them halfway, they’ll still taste good, just a bit... uneven. Honestly, nobody ever complains.
- Garlic burns fast. Watch it like a hawk—unless you want to try out “fries with parmesan and mysterious black flecks.”
- Actually, I find it works better if you add the parmesan while the fries are still hot, so it gets all melty and glorious.
What Else Have I Tried? (And What Flopped)
- I once swapped in sweet potatoes—they were okay, but not quite as crunchy. Maybe I’ll try again with a different cut?
- Once tried using truffle oil instead of garlic oil—super fancy but honestly a bit much for a Tuesday night.
- Air fryer? Works a treat, but you do have to do several batches. Still, if you’ve got one, why not?
- Chucking in smoked paprika gives a nice twist. I mean, what’s life without a little spice?
Do You Really Need All the Gear?
A big baking sheet is ideal, but I’ve made this right on a pizza tray before (don’t tell my mum, she’d have a fit). If you don’t have a garlic press, just chop it as tiny as you can—no one ever notices anyway. Oh, and if you’re short a bowl, a clean sink’s worked for soaking potatoes in a pinch.
How Long Do They Last? (Spoiler: Not Long)
Technically, you can store leftover fries in the fridge for a couple days, but honestly, in my house they never last more than a day! If you do have leftovers, reheat them in the oven so they crisp up again (microwave makes them a bit rubbery, but I’ve eaten worse at 2am).
How I Like to Serve These (And a Tangent)
My classic move is to pile these fries into a big bowl and stick them in the middle of the table, everyone grabs what they want. Sometimes I’ll serve them with a little dish of ketchup or mayo (or both, because life’s too short). My cousin swears by dunking them in garlic aioli. Oh, did I mention that time I tried making my own aioli? Disaster. But still tasty fries.
Lessons I Learned the Hard Way (So You Don’t Have To)
- Don’t crowd the pan—seriously, overcrowding gives you sad, soggy fries. I once tried to cook the whole batch on a single tray… let’s call that a learning experience.
- I once tried rushing the garlic step, thinking it wouldn’t matter. Regretted it big time because burnt garlic is a weirdly persistent flavor.
- And, if you’re tempted to skip soaking the potatoes to save time, just do it. (Or not. They’ll still taste good, but you’ll probably wish you hadn’t been so lazy. I know I do.)
People Usually Ask Me…
- Can I use frozen fries instead of making them from scratch?
- Honestly, yes. Just bake them and then toss with the garlic oil and parmesan. Not quite as good, but it’ll do in a pinch.
- What’s the best type of potato?
- I like russets, but Maris Piper or even Yukon Golds work. The main thing is they’re starchy. That said, I once used whatever was on sale and nobody noticed.
- Is there a vegan version?
- Yep! Use a dairy-free parmesan (Violife isn’t bad, actually) and you’re sorted.
- Can I deep fry instead of bake?
- Of course you can—if you want to smell like a chip shop for the rest of the day. Just watch the oil temp. Actually, deep frying does make them even crispier, but I’m too lazy to clean up the mess.
- Where did you learn this recipe?
- A mix of trial, error, and late-night Googling. I got a lot of inspiration from Serious Eats (they go full scientist on fries!) and sometimes check BBC Good Food for tweaks. But mostly, it’s just years of snack cravings.
Alright, if you’ve made it this far, you’re probably as hungry as I am. Go make some fries—and, if you burn your garlic, just say it’s rustic. Cheers!
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Vegetable oil for frying
Instructions
-
1Peel the potatoes and cut them into thin fries. Soak in cold water for 30 minutes, then drain and pat dry thoroughly.
-
2Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 5-6 minutes per batch. Drain on paper towels.
-
3While the fries are frying, heat olive oil in a small pan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic. Remove from heat.
-
4Place the hot fries in a large bowl. Drizzle with garlic oil, sprinkle with sea salt, black pepper, and grated Parmesan cheese. Toss to coat evenly.
-
5Transfer the fries to a serving platter and garnish with chopped fresh parsley. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!