Ingredients:

  • 1.5 lbs Russet Potatoes, scrubbed and cut into 1/4-inch sticks
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Cornstarch
  • 1 tsp Sea Salt
  • 3 tbsp Unsalted Butter
  • 4 cloves Fresh Garlic, pressed or microplaned
  • 0.5 cup Aged Parmigiano-Reggiano, finely grated
  • 2 tbsp Fresh Italian Parsley, finely chopped
  • 0.5 tsp Red Pepper Flakes
  • 0.25 cup Greek Yogurt
  • 1 tsp Lemon Juice
  • 0.5 tsp Black Pepper

Instructions:

  1. Soak cut potato sticks in cold water for 10 minutes to remove excess surface starch.
  2. Drain and pat the potatoes bone-dry with a lint-free towel to ensure maximum crispiness.
  3. In a large mixing bowl, toss the dried potatoes with 2 tablespoons of olive oil, 1 teaspoon of sea salt, and 1 tablespoon of cornstarch until lightly and evenly coated.
  4. Arrange fries in a single layer on a wire cooling rack set over a baking sheet (or in an air fryer basket).
  5. Bake at 425°F (220°C) for 20-25 minutes, or air fry until golden-brown and shattering.
  6. While fries cook, melt 3 tablespoons of butter in a small saucepan over low heat. Add pressed garlic and infuse for 1 minute until fragrant but not browned.
  7. Transfer hot fries to a large bowl. Drizzle with the garlic butter emulsion and toss with grated Parmesan, chopped parsley, and red pepper flakes.
  8. Whisk together Greek yogurt, lemon juice, and black pepper in a small bowl and serve immediately alongside the fries.