1Preparación
- 1
Wash, peel, and cut the russet potatoes into thin fries (about 1 cm thick).
- 2
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly with a clean towel.
- 3
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 180°C (350°F).
- 4
Fry the potatoes in batches for 3-4 minutes until they are pale and just cooked through. Remove and drain on paper towels.
- 5
Increase the oil temperature to 200°C (390°F). Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Drain on fresh paper towels.
- 6
While the fries are frying, finely mince the garlic cloves. In a small pan, add a tablespoon of the hot oil and sauté the garlic for 30 seconds until fragrant but not browned.
- 7
Place the hot fries in a large bowl. Sprinkle with salt, sautéed garlic, and grated parmesan cheese. Toss well to coat evenly.
- 8
Serve immediately while hot and crispy.
