Garlic Fries Recipe. A mandoline enables you to cut potatoes into thin, even pieces for French fries quickly and easily. Soaking the potatoes in ice water helps remove excess starch.
Recipe courtesy of Williams-Sonoma
- 2 pounds baking potatoes, peeled and cut into 1/3-inch thick fries
- Vegetable oil for frying
- Salt, to taste
- 5 garlic cloves, chopped
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 Soak the potatoes in a bowl of ice water.
- 2 Pour the oil into a deep fryer and heat to 325°F according to the manufacturers instructions. Line a tray with paper towels.
- 3 Drain and dry the potatoes well. Working in batches, fry the potatoes until just beginning to brown, about 10 minutes. Drain the fries on the paper towel-lined tray for at least 10 minutes or up to 2 hours.
- 4 Reheat the oil to 375°F. Working in batches, fry the potatoes again until golden brown and crisp, about 2 minutes.
- 5 Transfer the fries to a heatproof bowl, add salt, garlic and parsley, and toss to coat the fries.
- 6 Serve immediately.