For the fries
- 3 medium Idaho or russet potatoes, peeled and cut into 1/2-inch thick fries
- enough peanut or canola oil to fill the deep fryer
- kosher salt
For the toasted garlic topping
- 3 cloves garlic, finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons curly parsley, finely chopped
Prep Time: 25 mins | Ready In: 15 mins | Servings: 2
- Place the cut fries in a large mixing bowl and fill with cold water. Soaking the potatoes will help remove some of the extra starch, resulting in a fluffier interior.
- Allow potatoes to sit for 20 minutes, then rinse with fresh water and dry thoroughly using clean kitchen towels or paper towels.
- Fill the fryer with oil and preheat the fryer to 400F.
- Heat the olive oil in a medium skillet over medium heat, then add the garlic. Fry for about a minute, swirling and shaking the pan constantly and moving it off the heat slightly if the garlic is browning unevenly or too quickly. The garlic is ready when it’s all evenly golden-brown — take care not to burn it, as garlic will go from just-right to burned in about 30 seconds.
- Remove the garlic from the pan using a slotted spoon, and drain on a layer of paper towels. Reserve the garlic-infused oil for another use.
- Place the potatoes in the fryer and lower into the oil. Fry for 7-8 minutes, shaking the basket occasionally, until fries are golden-brown and cooked to your liking.
- Remove basket from fryer and allow fries to drain for several seconds, then transfer to a layer of paper towels.
- In a large mixing bowl, toss hot fries with garlic, chopped parsley and salt until evenly distributed.
- Serve immediately.
440 Calories | 20g Total Fat | 3g Saturated Fat | 0mg Cholesterol | 410mg Sodium |1360mg Potassium | 59g Carbohydrate | 3g Dietary Fiber | 3g Sugars | 7g Protein
Recipe Source: Yummly/Food Republic