{"id":32540,"date":"2025-09-12T10:08:59","date_gmt":"2025-09-12T03:08:59","guid":{"rendered":"https:\/\/9amchef.com\/?p=32540"},"modified":"2025-09-12T10:08:59","modified_gmt":"2025-09-12T03:08:59","slug":"crispy-garlic-parmesan-fries","status":"publish","type":"post","link":"https:\/\/9amchef.com\/crispy-garlic-parmesan-fries\/","title":{"rendered":"Crispy Garlic Parmesan Fries"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/crispy-garlic-parmesan-fries\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Crispy-Garlic-Parmesan-Fries.jpg\" alt=\"\" class=\"wp-image-32541\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Crispy-Garlic-Parmesan-Fries.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Crispy-Garlic-Parmesan-Fries-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Crispy-Garlic-Parmesan-Fries-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Introducing Crispy Garlic Parmesan French Fries! These are my go-to side dish when dining out, now made right at home. If you&#8217;re a fan of truffle flavor, feel free to add some to the mix too! Trust me, while making these fries involves a few steps, the end result with that satisfying crunch outside and fluffy inside is totally worth it.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 32542-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Crispy Garlic Parmesan Fries<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**Potatoes:**<\/h4><ul><li>3 large Russet potatoes<\/li><li>2 to 3 tablespoons cornstarch<\/li><li>vegetable oil<\/li><\/ul><h4>**Garlic Butter:**<\/h4><ul><li>1\/4 cup unsalted butter (melted)<\/li><li>1 tablespoon finely chopped parsley<\/li><li>1 tablespoon finely minced garlic<\/li><li>2 to 3 tablespoons grated parmesan<\/li><li>1\/4 teaspoon black pepper<\/li><li>1\/4 teaspoon dried oregano<\/li><li>1\/2 teaspoon salt<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>**Make the Garlic Butter:**<\/h4><ol><li>In a small bowl, combine the melted butter, parsley, minced garlic, grated parmesan, salt, black pepper, and dried oregano. Mix well and set aside.<\/li><\/ol><h4>**Prepare the Potatoes:**<\/h4><ol><li>Rinse and peel the potatoes thoroughly.<\/li><li>Slice each potato vertically into rectangular pieces, about 1\/4 inch thick. Then cut them across to create the classic fry shape, also 1\/4 inch thick. You can adjust the thickness based on your preference.<\/li><li>Soak the cut potatoes in a bowl of ice water for 30 minutes.<\/li><li>Drain the ice water and rinse the potatoes 2 to 3 times to remove excess starch.<\/li><li>Boil water in a pot and add the potatoes. Boil for 5 to 6 minutes until slightly softened but not mushy.<\/li><li>Pat the fries dry and coat them evenly with cornstarch.<\/li><li>Heat oil in a frying pan over medium-low heat to 250\u00b0F. Fry the potatoes for 3 to 5 minutes until they hold their shape but aren&#8217;t golden.<\/li><li>Increase the oil temperature to 350\u00b0F. Fry the potatoes until golden and crispy, moving them around for even browning.<\/li><li>Drain excess oil from the fries on a wire rack. Sprinkle with a bit of salt.<\/li><li>Toss the fries in the prepared garlic butter until evenly coated.<\/li><li>Adjust salt to taste and serve with ketchup or your preferred dipping sauce!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>If you&#8217;re short on time, you can skip the par-boiling step, though it helps achieve extra crispiness.<\/li>\n<li>For a simpler option, skip the garlic butter and season the fries with just salt and pepper. Enjoy!<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Appetizer<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 32542-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Crispy Garlic Parmesan Fries<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>**Potatoes:**<\/h4><ul><li>3 large Russet potatoes<\/li><li>2 to 3 tablespoons cornstarch<\/li><li>vegetable oil<\/li><\/ul><h4>**Garlic Butter:**<\/h4><ul><li>1\/4 cup unsalted butter (melted)<\/li><li>1 tablespoon finely chopped parsley<\/li><li>1 tablespoon finely minced garlic<\/li><li>2 to 3 tablespoons grated parmesan<\/li><li>1\/4 teaspoon black pepper<\/li><li>1\/4 teaspoon dried oregano<\/li><li>1\/2 teaspoon salt<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>**Make the Garlic Butter:**<\/h4><ol><li>In a small bowl, combine the melted butter, parsley, minced garlic, grated parmesan, salt, black pepper, and dried oregano. Mix well and set aside.<\/li><\/ol><h4>**Prepare the Potatoes:**<\/h4><ol><li>Rinse and peel the potatoes thoroughly.<\/li><li>Slice each potato vertically into rectangular pieces, about 1\/4 inch thick. Then cut them across to create the classic fry shape, also 1\/4 inch thick. You can adjust the thickness based on your preference.<\/li><li>Soak the cut potatoes in a bowl of ice water for 30 minutes.<\/li><li>Drain the ice water and rinse the potatoes 2 to 3 times to remove excess starch.<\/li><li>Boil water in a pot and add the potatoes. Boil for 5 to 6 minutes until slightly softened but not mushy.<\/li><li>Pat the fries dry and coat them evenly with cornstarch.<\/li><li>Heat oil in a frying pan over medium-low heat to 250\u00b0F. Fry the potatoes for 3 to 5 minutes until they hold their shape but aren&#8217;t golden.<\/li><li>Increase the oil temperature to 350\u00b0F. Fry the potatoes until golden and crispy, moving them around for even browning.<\/li><li>Drain excess oil from the fries on a wire rack. Sprinkle with a bit of salt.<\/li><li>Toss the fries in the prepared garlic butter until evenly coated.<\/li><li>Adjust salt to taste and serve with ketchup or your preferred dipping sauce!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>If you&#8217;re short on time, you can skip the par-boiling step, though it helps achieve extra crispiness.<\/li>\n<li>For a simpler option, skip the garlic butter and season the fries with just salt and pepper. Enjoy!<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Appetizer<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Introducing Crispy Garlic Parmesan French Fries! These are my go-to side dish when dining out, now made right at home. If you&#8217;re a fan of truffle flavor, feel free to add some to the mix too! Trust me, while making these fries involves a few steps, the end result with that satisfying crunch outside and &#8230; <a title=\"Crispy Garlic Parmesan Fries\" class=\"read-more\" href=\"https:\/\/9amchef.com\/crispy-garlic-parmesan-fries\/\" aria-label=\"Read more about Crispy Garlic Parmesan Fries\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311],"tags":[],"class_list":["post-32540","post","type-post","status-publish","format-standard","hentry","category-appetizer","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=32540"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32540\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=32540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=32540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=32540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}