- 2 lb. baking potatoes, peeled and cut into
- Vegetable oil for frying
- Salt, to taste
- 5 garlic cloves, chopped
- 3 Tbs. chopped fresh flat-leaf parsley
Pour the oil into a deep fryer and heat to 325°F according to the manufacturers instructions. Line a tray with paper towels.
Drain and dry the potatoes well. Working in batches, fry the potatoes until just beginning to brown, about 10 minutes. Drain the fries on the paper towel-lined tray for at least 10 minutes or up to 2 hours.
Reheat the oil to 375°F. Working in batches, fry the potatoes again until golden brown and crisp, about 2 minutes. Transfer the fries to a heatproof bowl, add salt, garlic and parsley, and toss to coat the fries. Serve immediately.