Garlic Parmesan Fries Recipe.

Not necessarily a ‘healthy’ recipe as we’ll be double-frying these fresh cut fries before tossing them in an amazing rub or dressing of fresh garlic, Parmesan cheese, parsley and a little zest form finely chopped scotch bonnet pepper (optional). However, hit the treadmill for an extra session after as these are THAT good! Fries are ‘fries’ and it’s not expected to be healthy.

After posting an image of these crispy garlic Parmesan fries on the ‘gram’ the community went amok with drooling and ‘belly-growling’ comments .. “Chris, you MUST share this recipe ASAP! So only moments after releasing the video tutorial (see below) on the Caribbean cooking channel, I decided to add the recipe here for those of you who prefer written instructions.

Ingredients

Fresh Cut (and fried) Potato
1/4 Teaspoon Sea Salt
1/4 Teaspoon Black Pepper
1 tablespoon Chopped Parsley
1/2 scotch Bonnet Pepper chopped finely (optional)
1/4 cup Grated Parmesan Cheese
4 cloves Garlic (crushed or finely chopped)
* vegetable oil for frying the potato

Tip 1: After cutting your potato into fries (I used Yukon Gold), allow them to soak for about 15 minutes in cool water to help remove some of the starch and to prevent them going discolored. Drain well and pat dry with paper towels or a kitchen towel before frying.

Tip 2: If you want to do a cheat version, you can use those frozen version of fries you can get at the grocery store that’s done in the oven. Half-way through cooking, toss in the ‘blend’ and continue cooking according to the package directions save a little for tossing after you take them out of the oven.

Heat your vegetable oil to 350 and add the cut potato. We’ll be double frying these. The first fry is to cook them through and develop that golden color. After about 7 minutes (or less – depends on how thick you cut them) they should be ready. Remove and drain on paper towels. Get your oil up to 375 at this point for the 2nd frying. This double fry will give the fries a lovely crispy finish, with a lovely creamy interior.

Finely chop the parsley and scotch bonnet pepper. Note that the scotch bonnet is totally optional… and do not include any seeds or the white membrane surrounding the seeds as that’s where the real ‘heat’ will be. You can then crush or chop the garlic very finely. Place all the ingredients (garlic, parsley, grated Parmesan, salt, black pepper and scotch bonnet) in a bowl and mix well.

Your oil should be back up to 375 now, so add back the pre-cooked fries and bear in mind that this step will only take a minute or two so don’t walk away. As you remove them from the hot oil (drain well), place them in a large bowl and toss them with that lovely garlic blend we made. It’s important that you do this step while the fries are hot so they waken up the flavors of the blend and gently soften the Parmesan cheese.  Serve hot/warm!