INGREDIENTS
4 large russet potatoes
peanut or canola oil, for frying
1/4 cup freshly grated Parmesan cheese
3 garlic cloves, minced
2 tbsp fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
DIRECTIONS
Using a sharp knife, cut the potatoes into half inch slices, and then cut the slice into half inch strips, about three and a half inches long. Fill a large bowl with ice water and soak the strips for thirty minutes. Drain them in a colander and pat completely dry on kitchen towels. In a deep fryer or heavy pot, heat four inches of oil (four to six cups) over medium-high heat to about 375 degrees. Line a baking sheet with paper towels. Fry the potato sticks in small batches until golden brown, about four minutes. With a slotted spoon, transfer the fries to the baking sheet to absorb excess oil. In a bowl, toss the fries with the Parmesan cheese, garlic, parsley, salt and pepper to taste. Serve immediately, or place fries in a warming drawer or 350 degree oven until ready to serve.
