Garlic Butter Fries
Why make regular fries when you can make garlic butter fries with a whole head of garlic that’s been roasted to perfection.
Servings: 6
Ingredients
- 6 russet potatoes cut into 3cm wide by 3cm thick chips
- 1 litre vegetable oil
- 1 whole head garlic
- 75 g salted butter
- 1 tbsp olive oil
- flakey sea salt
- pecorino romano or parmeson grated
- parsley finely chopped
Instructions
- Place the potatoes into an ice bath and leave for a minimum of 1 hour. This will remove the starch from the potatoes.
- In a large pot on a high heat, bring the vegetable oil to 140 degrees celsius. Using a slotted spoon, carefully place ¼ of the potatoes into the pot and cook for 5 minutes. It’s important we do this step in batches so the pot does not overcrowd and the oil spills out of the pot. Place the cooked chips onto a tray that has been pre-lined with absorbent paper. Place into the fridge or freezer for 2 hours or ideally overnight. Reserve the oil for when you are ready to do the second fry.
- Preheat the oven to 200 degrees celsius.
- Cut the top off the head of the garlic and place into a small oven proof pot with a lid or into a sheet of alfoil. Drizzle with olive oil and season with a pinch of salt and pepper. Cover and bake for 1 hour. Allow to slightly cool and squeeze the garlic cloves out of their skin. Set to the side.
- In a deep dish tray on a low heat, combine the butter and olive oil and cook until melted. Add the roasted garlic and a pinch of salt and pepper and cook for 2 minutes or until all ingredients are well combined. Take off the heat and toss the potatoes through the butter sauce.
- For the second fry, bring the oil to 170 degrees celsius. Using a slotted spoon, carefully place ¼ of the potatoes into the pot and cook for 7 minutes or until golden and crispy. Place onto a cooling rack to allow the excess oil to drip off. Repeat this step until all the chips have been cooked.
- Place the potatoes into the saucepan with the garlic butter sauce and toss through on a low heat. Transfer to a large bowl and sprinkle with flakey sea salt, grated pecorino romano or parmesan and finely chopped parsley. Toss through the bowl and serve immediately.
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