Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with GARLIC BUTTER FRIES
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Garlic‑Herb Butter & Topping
Dijonnaise (garlic‑mustard dipping sauce)
Method
Fries
Prep potatoes
Wash and peel the potatoes if desired. Cut each potato into 1/3 to 1/2-inch sticks for classic fries. Rinse cut fries under cold water until the water runs clear to remove excess starch.
Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) to further remove starch and help them crisp.
Dry the soaked fries thoroughly with clean kitchen towels or paper towels — removing moisture is key for crispness.
If roasting: toss dried fries with 3 tbsp vegetable oil, 1 tsp salt and 1/2 tsp black pepper. Spread in an even single layer on a lined baking sheet and roast 25–30 minutes, flipping once halfway, until golden and crispy. If frying: in batches, fry at 350°F until golden (about 4–6 minutes per batch). Drain on paper towels and immediately season with a pinch of salt.
Garlic‑Herb Butter & Topping
Make garlic‑herb butter
In a small saucepan or skillet over low heat, melt 4 tbsp unsalted butter. Add the finely minced 3 garlic cloves and cook gently 30–45 seconds until fragrant but not browned. Remove from heat and stir in 2 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp lemon zest (if using), and 1/4 tsp red pepper flakes (if using).
Taste the butter and season with a light pinch of salt if needed (remember the fries were salted).
When fries are hot and just out of the oven or fryer, transfer them to a mixing bowl or leave on the baking sheet. Pour the warm garlic‑herb butter evenly over the fries and gently toss or use tongs to coat so the butter adheres.
Sprinkle 1/2 cup grated Parmesan evenly over the buttered fries and toss lightly so cheese melts slightly and sticks to fries. Garnish with an extra tablespoon of chopped parsley or chives if desired.
Dijonnaise (dipping sauce)
Combine sauce
In a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1/2 tsp grated or minced garlic, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth and homogenous.
Taste and adjust seasoning — add a touch more lemon for brightness or more Dijon for bite. Chill briefly if time allows; serve alongside hot fries.