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Crispy Garlic Parmesan Julienne Fries (The Shatter-Crisp Method)

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Shatter-crisp garlic parmesan julienne fries made with a fast baking-soda brine and garlic-infused oil so nothing burns bitter.

Ingredients

Scale
  • 2 lbs russet potatoes, cut into thin julienne (matchstick) strips, about 1/8-inch thick
  • 1 tablespoon baking soda
  • 1 tablespoon kosher salt, plus more to finish
  • 2 tablespoons cornstarch
  • Neutral oil for frying (peanut or vegetable), about 6 cups
  • 4 tablespoons olive oil
  • 4 garlic cloves, smashed
  • 1/2 cup finely grated parmesan
  • 2 tablespoons chopped fresh parsley
  • Zest of 1 lemon
  • Freshly cracked black pepper

Instructions

  1. In a large bowl, combine 6 cups warm water, baking soda, and salt. Add the julienne potatoes and soak for 10 minutes, stirring once halfway through.
  2. Drain the potatoes and spread on a clean kitchen towel. Pat completely dry, then toss in a dry bowl with the cornstarch until lightly coated.
  3. Heat neutral oil in a heavy pot to 350°F (175°C). While it heats, warm the olive oil and smashed garlic in a small skillet over low heat for 3-4 minutes until fragrant and just golden at the edges. Remove from heat, discard the garlic, and set the infused oil aside.
  4. Fry the potatoes in small batches (do not crowd the pot) for 2-3 minutes per batch, until deep gold and crisp. Lift with a spider strainer and drain on a wire rack, not paper towels, to keep the underside crisp.
  5. While still hot, toss the fries in a large bowl with the garlic-infused oil, parmesan, parsley, lemon zest, and a pinch of salt and pepper. Serve immediately.

Notes

Cut the potatoes as uniformly as possible — a mandoline with a julienne blade beats a knife here, since even fries fry evenly and uneven ones burn before the thick ones cook through. Frying in oil that’s dropped below 325°F is the top cause of greasy fries; let it recover between batches. Leftovers won’t re-crisp well in a microwave — reheat in a 425°F oven or air fryer for 4-5 minutes instead.

Find it online: https://www.receipster.com/crispy-garlic-parmesan-julienne-fries-the-shatter-crisp-method/