There’s something magical about homemade fries – and these are the kind that get you recipe requests the second someone tries one. I use the classic twice-fry method for that extra crispiness on the outside while keeping the inside fluffy and soft. They’re tossed with paprika, garlic powder, onion powder, parmesan, and just the right amount of salt. Comfort food, but make it fancy.
These are my go-to when we’re hosting, or even just for a chill Friday night with burgers and a good movie. You’ll never go back to frozen fries after making these from scratch!
Golden Garlic Parmesan Fries
Ingredients
- 3 medium russet potatoes, peeled (or scrubbed) and cut into fries
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- 1/4 cup finely grated parmesan
- Neutral oil for frying (like canola or vegetable oil)
Directions
- Soak the potatoes: Place cut fries in a bowl of cold water and let them soak for at least 30 minutes (or up to a few hours). This removes excess starch and helps with crispiness.
- Dry thoroughly: Drain and pat the fries completely dry with a clean towel. This is super important for safe frying and crisp results.
- Heat the oil: In a deep pot, heat oil to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes, just until they’re soft and pale—not browned. Remove and drain on paper towels.
- Second fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden and crispy, about 2–3 minutes. Drain and transfer to a large bowl.
- Season immediately: While still hot, toss fries with paprika, garlic powder, onion powder, salt, and parmesan. The heat helps everything stick perfectly.
- Serve hot with your favorite dip—garlic aioli, spicy mayo, or good ol’ ketchup
