Ingredients:
- 2.5 lbs Russet potatoes, scrubbed and unpeeled
- 1 tbsp Cornstarch
- 2 tbsp Avocado oil
- 1 tsp Garlic powder
- 1 tsp Kosher salt
- 0.5 tsp Cracked black pepper
- 3 tbsp Unsalted butter
- 4 cloves Garlic, finely minced
- 0.5 cup Parmesan cheese, finely grated
- 2 tbsp Fresh Italian parsley, finely chopped
Instructions:
- Heat the foundation. Preheat your oven to 425°F (220°C) and place an empty large rimmed baking sheet inside to preheat. Note: A hot pan prevents sticking and starts the crisping process instantly.
- Prep the spuds. Slice the scrubbed potatoes into 3/4 inch thick wedges and pat them extremely dry with a clean kitchen towel to remove surface moisture.
- Apply the primer. In a large mixing bowl, toss the dry potato wedges with cornstarch until a thin white film forms on all surfaces.
- Season the batch. Add the avocado oil, salt, pepper, and garlic powder to the bowl and toss thoroughly to coat the starch dusted wedges.
- Listen for the sizzle. Carefully remove the hot baking sheet from the oven. Arrange the potatoes in a single layer, ensuring they do not touch to prevent steaming.
- Roast to perfection. Bake for 25–30 minutes, flipping the wedges halfway through, until the edges are golden brown and the skins are blistered.
- Infuse the fat. While fries bake, melt the unsalted butter in a small saucepan and steep the minced garlic in the warm butter. Note: This softens the garlic's bite without browning it.
- Finish with flavor. Transfer the hot baked fries to a large bowl. Drizzle with the garlic butter, then toss with the grated parmesan and fresh parsley before serving.
- Check for evenness. Ensure every wedge is coated in the cheese and herb mixture while the potatoes are still piping hot so the cheese slightly adheres.
- Serve immediately. These are best eaten while the crust is at its maximum shatter point and the interior is still steaming.