Golden and crispy garlic fries from the pan are just enough for one! Using one large potato, you can whip up a single-serving portion that’s perfectly crisp on the outside and fluffy on the inside. Tossed with fragrant garlic and a sprinkle of Parmesan these fries taste just like your favorite restaurant version, only better because they’re made right in your own kitchen.
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Ingredients Notes
DIY Italian Seasoning (1 teaspoon)
👉 Just stir these together and you’ve got a quick homemade Italian seasoning mix.
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon dried thyme
- Pinch of dried marjoram (optional, but adds depth)
Why Blanching Helps Your Fries
Blanching (partially cooking the potatoes in boiling water before frying) gives your fries a head start so they cook more evenly and stay fluffy on the inside while still crisping up beautifully on the outside. Here’s why it works:
- Even Cooking: Par-cooking softens the potato centers, so when they hit the hot oil, the fries crisp without over-browning before the insides are done.
- Fluffy Texture: Blanching steams out some of the starch, leaving you with a tender, pillowy interior.
- Better Crisp: With some moisture already cooked out, the fries fry up crisper and more golden.
- Make-Ahead Friendly: You can blanch, drain, and cool the potatoes ahead of time. When you’re ready, just finish frying for quick, fresh fries.
How to Blanch: Bring a pot of salted water to a boil, add your cut fries, and cook for about 3–4 minutes until just tender but not falling apart. Drain well, pat dry, and let them cool before frying.
Step-by-Step Process Images: Garlic Fries
Garlic Fries
Ingredients
Recipe Directions
- Clean your potatoes thoroughly. On a cutting board, slice your potatoes into steak fry thickness.
- Blanch the potatoes by placing in a pot of boiling water for 5 minutes.
- Remove the potatoes from the water and immediately transfer to an an ice bath.
- In a microwave safe bowl , melt the butter in the microwave. Add in the garlic, Parmesan and Italian seasoning to the butter and mix to combine. Set that aside.
- Remove the potatoes from the ice water bath and pat dry. Sprinkle cornstarch over the dried potatoes and mix the potatoes around with your hands to coat them all.
- Heat the oil in the frying pan up to medium high heat. When the first fry starts sizzling when you dip it in the oil to test, you can place all the cut potatoes in.
- Cook and stir around every couple minutes for a total of 7 minutes or until the fries have become a beautiful golden brown color.
- Remove from the pan and let the excess oil drip off. Place the still hot fries into the melted butter and garlic Parmesan mixture. Toss them around and coat them fully. Top with extra Parmesan and salt and enjoy!
Nutrition
Notes
Your Private Recipe Notes
Serving Suggestions
- Classic Combo: Pair these garlicky fries with a juicy burger for one, or alongside a simple grilled chicken breast for a comforting dinner.
- Snack-Style: Enjoy them on their own with a little ketchup, mayo, or ranch for dipping.
- Light Meal: Serve next to a fresh side salad to balance the crispy, garlicky goodness with something bright and crisp.
- Fun Twist: Sprinkle on a little Parmesan cheese right after frying for an extra savory kick.
Storing & Reheating
- Storing Leftovers: If you happen to have a few fries left (lucky you!), let them cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to 2 days.
- Reheating: To bring back their crispiness, spread the fries out on a baking sheet and reheat in a 375°F oven for about 8–10 minutes. You can also pop them in an air fryer for 3–4 minutes at 375°F. Avoid the microwave—it makes them soft and soggy.
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