These garlic Parmesan shoestring fries might just ruin all other fries for you. Ultra-thin and dangerously crispy, they're fried to golden perfection and absolutely drenched in garlicky, buttery goodness, then buried under a snowfall of freshly grated Parmeggiano Reggiano. You may never go back to basic fries. —Lucy Wang, Los Angeles, California
Ingredients
- 1 large Russet potato
- 2 cups avocado oil
- Dash of garlic powder, salt and smoked paprika, to taste
- 2 tablespoons unsalted butter, melted
- 1 garlic clove, minced
- Grated Parmeggiano Reggiano cheese
- 1 tablespoon dried parsley flakes
- dipping sauces:
- Ketchup
- Spicy Mayo: mayonnaise + sriracha
- Fry Sauce: mayonnaise + mustard + ketchup
- Garlic Aioli: mayonnaise + minced garlic + lemon juice
- Jalapeno Aioli: mayonnaise + pickled jalapenos + lime juice + cilantro
- Gochujang Aioli: mayonnaise + gochujang (red pepper paste)
Directions
- Wash and dry potato; slice into 1/4-in. slices. Cut those slices in half to form even strips. Soak in an ice bath for 30 minutes. Drain potato slices; repeat ice bath with fresh water twice. Dry well; let stand 15 minutes.
- In an electric skillet or deep fryer, heat oil to 400°. Add potatoes and cook until crisp, about 10 minutes. Drain on paper towels.
- In a large bowl, combine garlic powder, salt and smoked paprika. Add melted butter, garlic and fries; toss to coat.
- Serve with grated Parmeggiano Reggiano and parsley flakes. Serve with sauces, as desired.
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