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Garlic Parmesan Shoestring Fries

Counter 13 · Sides & Sauces

Garlic Parmesan Shoestring Fries

Skinny russet fries double-fried until shatter-crisp, then tossed in garlic butter, grated parmesan and parsley while still hot. The side every steak frites night wants.

4.7 842 cooks rated this
Prep
40 min
Cook
20 min
Serves
4
Level
Medium
Free recipe Jump to method

Shoestring fries are the classic partner for a seared hanger or skirt steak, and a garlic-parmesan toss turns them into something people fight over. Timing matters: the fries must be hot and slightly oily when the cheese lands, so it clings instead of sliding to the bottom of the bowl. Cut the potatoes on a mandoline julienne blade for even 1/4-inch sticks, soak them to pull off surface starch, and dry them hard. Wet potatoes spit and steam in the oil rather than crisp.

Method

  1. Soak the cut potatoes in a bowl of cold water for at least 30 minutes, changing the water once when it turns cloudy. Drain and pat the sticks completely dry with kitchen towels.

  2. Heat the peanut oil in a heavy 5-quart Dutch oven to 325 F. Fry the potatoes in three batches for 3 to 4 minutes each, until limp and pale but cooked through, then drain on a wire rack.

  3. While the first fry happens, melt the butter in a small saucepan over low heat. Add the garlic and cook for 2 minutes, just until fragrant and not browned, then keep it warm.

  4. Bring the oil up to 375 F. Return the blanched potatoes in batches and fry 2 to 3 minutes, until deep golden and rigid when lifted with a spider.

  5. Tip the hot fries into a large bowl. Drizzle over the garlic butter, scatter the parmesan, parsley, salt and pepper, and toss hard so the cheese melts onto every stick.

  6. Pile into a wide bowl and serve at once beside the steak, with a little extra parmesan at the table.

Wooden spatula stirring chopped onions in a wok set on a grill
Onions softening in a wok on the grill
Skillet of baby potatoes and asparagus on a kettle grill beside steaks
Baby potatoes and asparagus sharing the grill

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