Ingredients:

  • 3 large Russet potatoes (approx. 900g / 2 lbs), peeled and cut into 1/4 inch sticks
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cornstarch
  • 1 tsp fine sea salt
  • 4 cloves fresh garlic, minced into a paste
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1/2 tsp cracked black pepper
  • 1/2 tsp flaky sea salt

Instructions:

  1. Place cut potato sticks in a large bowl of ice-cold water and soak for at least 20 minutes to extract excess surface starch.
  2. Drain the potatoes and pat them thoroughly with a kitchen towel until completely dry to ensure a crispy texture.
  3. Preheat oven to 425°F (220°C). Toss the dried potatoes in a bowl with olive oil and cornstarch until evenly coated with no visible clumps.
  4. Spread potatoes across parchment-lined baking sheets in a single layer, ensuring they do not touch. Bake for 20 minutes, flipping halfway through, until mahogany-brown and crisp. Turn the fries over and bake for another 10-15 minutes until they sound hollow when tapped.
  5. In a separate large bowl, combine the minced garlic, Parmesan, parsley, and black pepper.
  6. Transfer the hot fries immediately from the oven into the bowl with the garlic mixture. Toss well so the residual heat mellows the garlic and melts the cheese. Finish with flaky sea salt.