Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled and cut into ½ inch (1.25 cm) thick fries
  • Vegetable oil or peanut oil, for frying (approximately 4 cups / 950ml)
  • Salt, to taste
  • Black pepper, to taste
  • 4 tbsp (56g) unsalted butter
  • 6 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) grated Parmesan cheese
  • ¼ cup (60ml) finely chopped fresh parsley
  • ¼ cup (60ml) finely chopped fresh chives (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain thoroughly and pat dry with paper towels.
  2. Heat the oil to 325°F (160°C). Fry the potatoes in batches until softened but not browned, about 5-7 minutes. Remove with a slotted spoon and spread on the prepared baking sheet.
  3. Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on the baking sheet. Season immediately with salt and pepper.
  4. Melt the butter in the medium saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
  5. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk until smooth.
  6. Bring the sauce to a simmer, then reduce the heat to low. Stir in the Parmesan cheese, parsley, chives (if using), and red pepper flakes (if using). Cook until the cheese is melted and the sauce has thickened slightly, about 2-3 minutes.
  7. Place the fried potatoes in a large bowl. Pour the garlic sauce over the fries and toss to coat.
  8. Serve immediately while hot and crispy!