Cheesy Steakhouse Garlic Butter Fries
Ingredients
- 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)
Instructions
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.