These garlic Parmesan shoestring fries might just ruin all other fries for you. Ultra-thin and dangerously crispy, they’re fried to golden perfection and absolutely drenched in garlicky, buttery goodness, then buried under a snowfall of freshly grated Parmeggiano Reggiano. You may never go back to basic fries. —Lucy Wang, Los Angeles, California
Lucy Wang’s Shoestring Fries
Prep Time
15 min
Cook Time
10 min
Yield
2 servings
Ingredients
- 1 large Russet potato
- 2 cups avocado oil
- Dash of garlic powder, salt and smoked paprika, to taste
- 2 tablespoons unsalted butter, melted
- 1 garlic clove, minced
- Grated Parmeggiano Reggiano cheese
- 1 tablespoon dried parsley flakes
- DIPPING SAUCES:
- Ketchup
- Spicy Mayo: mayonnaise + sriracha
- Fry Sauce: mayonnaise + mustard + ketchup
- Garlic Aioli: mayonnaise + minced garlic + lemon juice
- Jalapeno Aioli: mayonnaise + pickled jalapenos + lime juice + cilantro
- Gochujang Aioli: mayonnaise + gochujang (red pepper paste)
Directions
- Wash and dry potato; slice into 1/4-in. slices. Cut those slices in half to form even strips. Soak in an ice bath for 30 minutes. Drain potato slices; repeat ice bath with fresh water twice. Dry well; let stand 15 minutes.
- In an electric skillet or deep fryer, heat oil to 400°. Add potatoes and cook until crisp, about 10 minutes. Drain on paper towels.
- In a large bowl, combine garlic powder, salt and smoked paprika. Add melted butter, garlic and fries; toss to coat.
- Serve with grated Parmeggiano Reggiano and parsley flakes. Serve with sauces, as desired.
