United States

Garlic parmesan fries

Twice fried, then tossed in garlic butter and parmesan. You will smell of garlic. Worth it.

60 minTime

7 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

361kcal

7 gprotein

4 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Potato4 large floury potatoes

Watercold, for soaking

Cooking oil (vegetable oil)about 1.5 litres for deep frying, about 5 tbsp absorbed

Butter1½ tbsp

Garlic5 cloves, minced

Parmesan⅓ cup, finely grated

Flat leaf parsleya handful, chopped

Salt1 tsp

5 steps

1Cut the potatoes into 1 cm fries and soak in cold water for 30 minutes. Rinse and dry very well.
2Heat the oil in a heavy pot, no more than half full, to 150°C. Fry in small batches for 5 to 6 minutes until soft but pale.
3Drain on a rack and rest for 10 minutes. Meanwhile melt the butter with the garlic on low heat until fragrant.
4Heat the oil to 185°C and fry the fries again in small batches for 2 to 3 minutes. Never leave the pot and keep children away.
5Drain, toss in a big bowl with garlic butter, parmesan, parsley and salt. Serve at once.

Serve it like this

Pile into a paper lined cone or bowl, extra parmesan on top, with ketchup or garlic mayo.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.