- 6 russet potatoes, washed
- 1/2 qt canola oil
- 2 Tbsp parmesan, grated
- 2 Tbsp fresh flat-leaf parsley, chopped
- Salt and freshly ground pepper
In a Dutch oven over medium heat, add oil and heat until temperature reaches 300°.
Meanwhile, cut potatoes into 1/4″ thick matchsticks. Place cut potatoes into cold water until needed. Pat dry with paper towels before placing into hot oil.
When oil is to temperature, add potatoes in batches. Cook until small bubbles form on outside of potatoes, 3-5 minutes. Remove to a sheet pan lined with paper towels. Repeat with remaining potatoes. Once potatoes have cooled, heat oil to 375° and cook potatoes again in batches. Once fries have turned golden brown, remove from oil and place in a large bowl. While still hot, add salt, pepper, cheese, and parsley. Toss to coat and serve with fry sauce.