These Revolutionary Beefy Garlic, Parmesan & Onion Fries are going to ROCK your entire french fry WORLD. They aren’t like any fry you’ve ever made, tasted, or even imagined! I brainstormed this idea after reading a few articles on why a “certain chain’s” fries are so addicting. And THIS. Was the incredible, breakthrough result that changed my entire thinking of how to make a flavorful, addictive, restaurant-style french fry!!
Though this “certain fast food establishment” used to use beef tallow in their oil mixture to make their fries taste extra delicious, (something that they aren’t allowed to do anymore), I decided I’d just give that whole beef concept a try myself. But since our stores didn’t carry such a thing, it was my OWN crazy ingredients and method that gave these fries their addictive flavor!
I got to thinking, that, if adding beef flavor was part of the key, why not marinate the raw potato sticks first, right?? Made perfect sense to me!!
And, YES!!!! The results were even more surprising than I had hoped!!!
So, I actually started my french fry experiment by soaking them for several hours, at room temperature, in a baking dish of beef consommé, garlic powder, onion powder, and a little corn syrup. (*The corn syrup will help give the fries a beautiful golden brown color when frying!)
*Potatoes are like a sponge, and absorb whatever flavors they are marinating in. So, I hoped that by soaking them in something other than just plain old cold water, that the beef consommé would help them to drink up all that extra beef, garlic and onion flavor!
While the potatoes were doing their thing, I decided to add another layer of flavor to be added after frying! Why just add regular ol’ salt, right?
So I designed a special seasoning that added even more of that “OMG these fries are so good!” flavor that tasted even better than any favorite restaurant!
Trust me, you’re going to fall in LOVE with this amazing homemade seasoned salt!!
I actually debated whether or not I was going to share this whole recipe and method, as I’ve had so many bloggers, including BIG bloggers, steal my recipes and claim them months and even years later as “theirs”. But, you know, going ahead and sharing my own recipes and secrets makes me happy. And if it helps someone out there to make their family happy, all the better and the reason why do this to gin with.
So, if you’re a blogger out there, checking out my recipe and method, I would appreciate it if you’d at least give me a link back as to just where “you” came up with the idea for the recipe you are thinking of posting.
Changing one or two ingredients doesn’t make it yours to steal.
Sorry to my followers for having to say that. Just so tired of bloggers stealing my hard work and claiming it as theirs. I Googled and searched and searched, and there is not a single other recipe out there like this. I truly am the first to think of this!
So anyways, sorry about that. Let’s move on!
Once the potatoes have marinated for several hours, remove them to a stack of paper towels to drain.
*Make sure you pat them dry before adding them to the hot oil!!
And never overcrowd the pan! You could risk overflowing the oil, and that would be very dangerous.
After carefully adding your cut up potatoes, one large potato is all I ever cook at a time, stir them gently for the first 30 seconds or so to ensure that they don’t stick together.
I usually just use canola or vegetable oil to fry them in. But if you don’t mind paying 2 to 3 times as much for peanut oil, go for it!
Fry them, turning now and then, until a gorgeous golden brown.
Then, with a spider skimmer, remove them to a paper towel-lined colander to get rid of the excess oil.
Add your seasoning at intervals, tossing the fries and adding more seasoning to taste. Don’t be shy with it! Salty fries are a wonderful treat!!
Them sprinkle them out onto a cooling rack placed over a baking sheet, and make a second batch!
Tempting, but don’t touch!! You’ll burn your fingers and your tongue!!
Now don’t these look divine?!!!
You can’t get THESE from any drive-thru!!!
Then just pile them into a basket along with your hotdogs or burgers, and….
…add that last finishing touch!!!
Grate some fresh parmesan cheese right over the top!!
They look incredible, don’t they??!!!
Believe me when I say, they TASTE just as AMAZING as they look, too!!
Honestly, THE BEST french fries I’ve ever, ever tasted!! And I’m VERY picky about my french fries!!
I’ll never make them again without marinating them first! That beef consommé added so much extra flavor, the seasoned salt was absolutely delicious, and the parmesan cheese took them way over the top!!
I can’t wait for you to try these Revolutionary Garlic, Parmesan & Onion Fries! I’m sure that you’ll agree, that you’re now just as spoiled on these are we are, and you’ll never want to make them any other way again!
Enjoy all!! And have a wonderful day!
- 2 medium russet potatoes, washed, dried, and sliced into ⅓ inch wide fries (unpeeled)
- Fry Marinade:
- 1 (10½ oz.) can beef consommé (*Campbell's makes it)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. light or dark corn syrup (*helps to brown fries on the outside during frying)
- oil for frying (at least one inch deep in pan)
- Fry Seasoning:
- 2 tsp. regular table salt
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ⅛ tsp. dried italian seasoning, finely crush in palm between fingers before adding!
- ⅛ tsp. ground rosemary powder
- 1/16 tsp. regular black pepper
- fresh parmesan cheese, finely grated (as much as you like)
- In small glass pitcher, whisk together well the Fry Marinade ingredients.
- Slice clean potatoes (unpeeled) into fries, and place in a shallow layer into a rectangular pan. Pour fry marinade over to cover completely. *Adjust fries so that they are completely submerged. Add just a little cold water if needed to cover completely. Marinate on counter or in fridge for at least 2 - 3 hours.
- While raw fries are marinating, in small bowl mix up Fry Seasoning ingredients. Cover and set aside.
- Lay several layers of paper towel in bottom of clean sink. Remove fries from marinade and let fries drain on paper towels, using more to pat dry well.
- Heat a large, deep, frying pan of oil (one inch deep) until hot over medium heat. Line a colander with a few sheets of paper towel. Place a cooling rack over a baking sheet.
- When oil is hot enough to fry, test with one fry, add one large potato's worth into oil carefully. Stir during first 30 seconds to keep separated, then fry until golden brown, stirring now and then to cook evenly on all sides.
- Remove with a spider skimmer to prepared colander, add a nice pinch of seasoning and shake, tossing. Add more seasoning and toss again. Dump out onto cooling rack, sprinkle evenly with a little more seasoning. Make second batch.
- Pile servings into baskets, grate fresh parmesan cheese over the top, and enjoy!