Butter is potatoes BFF, so it just made sense to me to drizzle some homemade french fries with some garlicky, herby, lightly salty butter! And topping them with a fluffy pile of freshly grated parmesan and asiago cheeses, and finely minced, fresh-picked parsley was the crowning glory to these BEST. EVER. Steakhouse-style fries!
Not only are these the perfect side for a casual supper or lunch, they make for a wonderful treat to share while watching a movie or binge-watching your favorite shows!
You can start these 1 of 2 ways. You can make my Copycat Five Guys Fries…
….or you can go the extra mile and marinate them in beef consommé and make the first part of my Revolutionary Beefy Garlic, Parmesan & Onion Fries.
Either way you start these works just fine.
I went the beefy route because the extra flavor is really fantastic!
Once marinated and patted dry, fry them in oil of your choice. Peanut, canola or vegetable.
*Don’t add too many to your pan of oil. Two potatoes at a time is all I ever add at once.
Once they’re golden browned, use a spider skimmer and remove them from the oil to a colander lined with paper towel. Shake them a bit to absorb the excess oil, and sprinkle them nicely with garlic salt.
Then dump them out onto a plate, into a basket, or onto a rack placed over a baking sheet if making several batches.
If making more than one batch, you can keep them warm in a low oven.
Don’t be shy with the garlic salt. Nothing better than salty fries! Taste them, and add more if needed.
Next, microwave the butter and herbs….
And drizzle it over the hot fries.
Then grate some fresh parmesan and asiago cheese over the top, and sprinkle with fresh, finely chopped parsley.
And you’ve got FRY. PERFECTION!!!
So, if you’re looking for the perfect munchie to cure the wintertime blues, or a super fun side dish for weeknights and Sunday Fundays, look no further!
Make these Cheesy Steakhouse Garlic Butter Fries and totally pig out under a pile of warm blankets! Cuz baby, it’s COLD outside! Stay warm and enjoy!
- 2 russet potatoes, scrubbed, unpeeled, sliced into fries
- 2 cans beef consommé, Campbell's makes it
- 1/2 stick Minerva Dairy Garlic & Herb Amish Butter
- 1/4 tsp. oregano
- 1/4 tsp. dried Italian seasoning
- fresh grated parmesan and asiago cheeses
- very finely chopped fresh parsley
- (canola, vegetable, or peanut oil for frying)
Slice prepped potatoes into medium to skinny fries, add to a glass 13x9 baking dish, cover with beed consommé, and chill for several hours. Drain, spread out onto paper towel, cover with more paper towel, and pat dry.
Heat oil in dutch oven or very deep frying pan until hot. Carefully add fries to hot oil and fry until golden. Remove with skimmer to a paper towel-lined colander, sprinkle with garlic salt to taste, and toss to absorb excess oil. Dump out into a serving basket, plate, (or cooling rack placed over a baking sheet if making a lot).
Microwave butter with oregano and Italian seasoning on High just until melted. Stir. Drizzle over fries.
Grate parmesan and asiago cheeses over the top, as much as you want, and sprinkle with finely chopped fresh parsley. Serve hot with extra butter for dipping if any left over.