Description
Crispy and aromatic garlic and parsley shoestring fries, perfect for snacking or as a side dish, offering a delightful crunch with each bite.
Ingredients
Scale
- 2 large russet potatoes
- 4 cloves fresh garlic, minced
- 1/4 cup fresh parsley, finely chopped
- Salt to taste
- 4 cups vegetable oil for frying
- Optional: freshly ground black pepper or red chili flakes
Instructions
- Prep the potatoes: Wash (and peel if you prefer) the potatoes. Using a mandoline set for a thin julienne or a very sharp knife, slice potatoes into ultra-thin strands (shoestring thickness).
- Soak: Place the sliced potatoes in a large bowl of cold water and soak for at least 30 minutes to remove surface starch. This helps them crisp up.
- Dry thoroughly: Drain and spread the potatoes on clean towels or paper towels. Pat dry thoroughly—any surface moisture will cause oil splatter and reduce crispness.
- Heat the oil: In a heavy-bottomed pan or Dutch oven, pour enough vegetable oil to reach 2–3 inches deep (about 4 cups). Heat to 350°F (175°C). Use a thermometer for safety and accuracy.
- Fry in batches: Fry the potatoes in small batches so they don’t clump and the oil temperature stays steady. Fry each batch for 2–3 minutes, stirring gently, until golden and crisp.
- Drain: Remove fries with a slotted spoon and drain on paper towels or a wire rack.
- Season immediately: While still hot, sprinkle with minced garlic, chopped parsley, and salt to taste. Add pepper or chili flakes if you like a kick.
- Serve warm: Transfer to a serving bowl or platter and enjoy right away for best texture.
Notes
Double-fry for extra crisp texture. Use a thermometer to maintain oil temperature for perfect frying.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 575mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg