Garlic Butter Fries Recipe

GARLIC BUTTER FRIES

Quick Overview

These homemade garlic butter fries deliver an exceptional balance of rustic texture and rich savory flavor. Fresh russet potatoes are cut with their skin left on, soaked in cold water to remove excess surface starch, and fried to absolute perfection before being tossed in warm garlic-infused butter and chopped fresh parsley. Every bite offers a satisfying loud crunch on the outside while keeping the inside fluffy and tender.

Home cooks love this dish because it turns simple pantry staples into a high-flavor side dish that rivals any high-end restaurant or gastropub. By dusting the potatoes with a thin coating of cornstarch right before frying, you lock in heat and guarantee a crisp golden crust that stays crunchy long after cooking.

Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes Servings: 4 servings Estimated calories: 340 kcal per serving

Ingredients

For the Potatoes

• 1 kg russet potatoes (about 4 large potatoes, skin left on)
• 3 tbsp cornstarch
• 1 liter neutral cooking oil for deep frying
• 1 tsp fine salt

For the Garlic Butter Toss

• 45 g unsalted butter (3 tbsp)
• 4 cloves fresh garlic, finely minced
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1/2 tsp sea salt flakes

How to Make Crispy Garlic Butter Fries

1. Scrub the russet potatoes thoroughly under cold running water to remove dirt, then pat them dry with a clean cloth.
2. Slice each potato lengthways into 1 cm thick slabs, then cut those slabs into uniform 1 cm wide french fry sticks.
3. Transfer the cut potatoes into a large bowl filled with cold water and let them soak for 15 minutes to remove surface starch.
4. Drain the water completely and spread the potatoes in a single layer on kitchen towels, pressing down firmly until completely dry.
5. Place the dried potato sticks into a clean bowl, sprinkle the cornstarch over them, and toss until evenly coated in a thin white layer.
6. Heat the neutral cooking oil in a heavy pot over medium-high heat until it reaches 175°C (350°F).
7. Carefully lower half of the potato sticks into the hot oil using a slotted spoon.
8. Fry the potatoes for 6 to 8 minutes, stirring gently, until they turn deep golden brown and feel firm and crisp.
9. Remove the fried potatoes from the oil and transfer them to a wire rack to drain off excess oil.
10. Fry the remaining batch of potato sticks using the same oil temperature.
11. Melt the unsalted butter in a wide skillet over medium-low heat, then add the minced garlic and cook for 40 seconds until fragrant.
12. Turn off the heat, add the hot fried potatoes and chopped fresh parsley, and toss gently until evenly coated in butter.
13. Transfer the fries to a serving platter, sprinkle with sea salt flakes, and serve immediately.

Pro Tip

Dropping damp potato sticks into hot oil is the most common mistake home cooks make, resulting in soggy fries and oil splatters. Moisture trapped on the potato skin turns into steam during frying, which softens the outer crust. Taking time to dry the soaked potatoes with kitchen towels before applying cornstarch ensures your fries stay crisp.

Serving & Storage

Serve these hot garlic butter fries immediately while the crust remains at peak crispness. They make a fantastic companion to juicy grilled burgers, ribeye steaks, fried chicken tenders, or fish fillets. You can also serve them alongside a bowl of cold garlic aioli, spicy mayonnaise, or rich tomato ketchup.

Store leftover fries in an airtight container lined with paper towels in the refrigerator for up to three days. Freezing cooked garlic butter fries is not recommended because moisture in the butter breaks down the crispy coating during defrosting.

Reheat leftover fries in a preheated oven at 200°C (400°F) or in an air fryer at 190°C (375°F) for 5 minutes until hot and sizzling. Avoid using a microwave for reheating as it turns the crunchy potato skin soft and chewy.

FAQs

Can I bake these fries in the oven instead of deep frying?

Yes, you can bake the cornstarch-coated potatoes on a parchment-lined sheet at 220°C (425°F) for 25 minutes before tossing them in the melted garlic butter.

Why are my fries turning soft after cooking?

Soft fries usually happen when the frying oil temperature drops too low or when the potatoes are not dried thoroughly before frying.

Can I use garlic powder instead of fresh garlic?

Fresh garlic provides the best flavor, but you can substitute 1 teaspoon of garlic powder stirred into the warm melted butter.