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April 09, 2015 Kendra Valentine
If you haven’t had garlic fries already, then get ready for something spiritual! I use a whole head of garlic for these fries and if I’m going to eat fries at home, I’m going to make it count: Deep frying is the only way to go.
- 1 head garlic, minced or pressed
- parsley, chopped
- frozen french fries
- frying oil
Tip: Always deep-fry to get the best fries! Since I started making fries this way I don’t crave fast food fries. These are as fresh and crisp as can be: at home. Practice safety and use a splatter guard or be sure the fries are not covered in ice crystals or the oil will pop in yo’ face! Stand back!
First, get your garlic topping ready. Heat up a splash of neutral flavored oil in a sauté pan. As soon as the oil is shimmering, take the pan off the heat and and add in your minced garlic. I do it this way to avoid burning the garlic. Sauté for a few seconds and then stir in the parsley and set aside.
If you didn’t heat up your oil while making the garlic topping, do so now in a pot with a heavy bottom. You are going for high heat, but take your time getting there. The heat has to be really high in order to cook the fries crisp and avoid soggy greasy fries.
You know the oil is ready by using a test fry: if it sizzles and then floats to the top to cook right away then the oil is hot enough.
When the oil is hot, add in your fries. Be careful not to overcrowd the pot, otherwise the fries won’t be crispy. The fries are ready when they are golden brown and float to the top.
Toss the drained fries in a mixing bowl with the garlic topping and enjoy!
Try these fries with ranch dressing, you can find a recipe for Wasabi Ranch Dressing right here!