Garlic French Fries

Ingredients

• 2 teaspoons butter melted
• 3 qts canola oil (see Notes)
• 2 teaspoons garlic minced
• 0.8 cup parsley dry finely chopped (see Notes)
• 2 lbs russet potatoes peeled (2 or 3 large)
• 6 servings salt 

Equipment

• bowl
• frying pan
• paper towels
• oven
• pot
• baking pan
• slotted spoon

Directions

1. Fill a large bowl halfway with water.
2. Cut potatoes into long slices about 1/4 in. thick, then cut in 1/4-in.-thick sticks, dropping them into water as cut. Chill at least 2 hours or overnight.
3. Drain and pat very dry.
4. Pour about 3 in. of oil into an 8- to 10-qt. pot; bring to 325 over medium-high heat. With a slotted spoon, carefully lower a heaping spoonful of potatoes into oil. Cook, stirring occasionally to keep fries from sticking, until potatoes are tender to the bite and ends begin to turn golden, 3 to 5 minutes. Adjust heat as needed to maintain temperature. With a slotted spoon, transfer fries to a baking pan lined with paper towels. Allow oil to return to 325 and repeat with remaining potatoes, arranging them in a single layer (you'll need a second baking pan).
5. Let cool completely, about 15 minutes. (At this point, you can wrap fries airtight and chill up to 1 day.)
6. Preheat oven to 20
7. Set a rack in a rimmed pan and put in oven.
8. In a large bowl, combine garlic, parsley, and butter. Reheat oil in pot to 37
9. Remove paper towels from underneath fries. With a slotted spoon, lower 2 spoonfuls of fries into oil and cook, stirring occasionally, until crisp and deep golden, 2 to 3 minutes. With a slotted spoon, transfer fries to rack in oven and keep warm. Allow oil to return to 375, and repeat with remaining potatoes.
10. Gently mix fries with parsley mixture. Season to taste with salt.
11. Serve immediately.