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Credit: © David Malosh

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cover the potato sticks with water and refrigerate for at least 1 hour and up to 8 hours.

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  • In a large saucepan, heat 2 inches of oil to 325°. Line a baking sheet with paper towels. Rinse the potatoes and pat thoroughly dry. Working in batches, fry the potatoes until they are almost tender and look slightly translucent, about 3 minutes. Transfer the potatoes to the paper towels to drain.

  • Increase the temperature of the oil to 375°. Fry the potatoes in batches until golden and crisp, about 3 minutes. Transfer to the paper towels to drain and immediately season with salt. Sprinkle the fries with the garlic and parsley and serve immediately.

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