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Gilroy garlic fries
Double-fried chips tossed in raw garlic and parsley
Gilroy, south of San José, calls itself the garlic capital of the world, and its summer garlic festival made these fries famous; today they are sold at Bay Area baseball games too. Crisp, double-fried chips are tossed while hot with raw garlic softened in olive oil and a lot of parsley, so they are pungent and fresh. Chef's tip: toss the garlic on at the end, off the heat; garlic fried with the chips burns and turns bitter.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
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Method
0/5 doneStep 1: Rinse the 2 ¼ lb large potatoes, such as Russet or Maris Piper in cold water until it runs clear, then soak 10 minutes and dry very well on a tea towel.
15 minStep 2: Mix the 6 cloves garlic, 3 tbsp olive oil and a pinch of the 1 tsp salt in a large bowl and leave while you fry.
2 minStep 3: Heat the 8 ¼ cups vegetable oil in a deep, heavy pan, no more than a third full, to 325°F. Fry the chips in batches for 5–6 minutes until soft but still pale. Drain.
15 minStep 4: Turn the oil up to 375°F and fry again for 2–3 minutes per batch until golden and crisp. A common mistake is overloading the pan, which makes them soggy.
10 minStep 5: Drain, tip straight into the garlic bowl, add the ⅔ oz flat-leaf parsley and the rest of the salt and toss well. Eat at once.
2 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 5 g
- Carbs
- 45 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gilroy garlic fries take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of large potatoes, such as russet or maris piper?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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