Ingredients:

  • 2 lbs Russet potatoes, peeled and cut into ¼-inch strips
  • 2 tbsp neutral oil
  • 1 tsp fine sea salt
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, finely minced
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, finely chopped
  • ½ tsp cracked black pepper

Instructions:

  1. Slice the potatoes into uniform ¼-inch strips. Place them in a bowl of ice-cold water for at least 30 minutes to remove excess surface starch.
  2. Drain the potatoes and lay them out on a clean kitchen towel. Pat them firmly until no visible moisture remains.
  3. Preheat oven to 425°F (220°C). Toss dried fries with neutral oil and salt. Spread them in a single layer on a baking sheet.
  4. Roast for 25-30 minutes, flipping halfway through, until they reach a mahogany-colored, rigid texture.
  5. While fries are roasting, whisk together melted butter, minced garlic, Parmesan, parsley, and pepper.
  6. Immediately after removing the fries from the oven, transfer them to a bowl and toss with the garlic parmesan glaze.