Welcome to the third installment of Dude Food Week in our celebration of all things snack food and lead up to The Big Game. If you’re on Google+, Instagram, Pinterest, or Facebook, please tag pictures of Dude Food you’ve made with #DudeFoodWeek! I would LOVE to see what you’ve made!
There are few things that speak to my soul more than a giant plate full of fries. I go through phases where all I want is skinny fries, curly fries, waffle fries, or any other kind of fries, but one thing is certain; I always want fries. The current Tarzan to my Jane is steak fries. I’m digging the hearty potato-y-ness of the big fries. I almost always dress them up. The substantial cut of steak fries holds up so well to gussying up.
Today’s recipe is designed for the serious garlic lover. If you’re garlic averse, this one isn’t for you.*
*Okay, you could probably seriously reduce the amount of garlic, but I’m biased. I think this SINGS with a serious dose of garlic.
It’s based on a recommendation a friend gave me years ago. She texted me bragging about the garlic fries served at AT&T Park in San Francisco. She sent a picture with strict instructions against attempting to pretty them up were I to make them at home. She also said, “don’t skimp on the garlic.”
When have I ever skimped on garlic? I have made many versions of them since the day she sent me that text, but this is far and away my favourite.
Perfected Garlic Parmesan Stadium-Style Baked Fries: crispy baked fries tossed with a generous dose of grated Parmesan, garlic-infused oil, and chopped fresh parsley. Guaranteed to keep your party hopping and vampires at bay!
- Whichever brand of steak fries you use, be sure to cook them according to package directions. The variety I use specifies baking them at 450°F for 12 minutes before flipping and baking another 18 minutes. This yields absolutely, positively perfect baked fries for me.
- Do not underbake the fries. Because they’re going to be tossed with oil while they’re still hot, you want them to have a little extra crunch to begin with to prevent them from becoming soggy.
- Grate your own Parmesan for the best results. The pre-grated stuff and shaker-can varieties have their places, but they’re not the best for this application. Freshly grated cheese melts and adheres to the fries better than the other options.
- Make extra. These will go faster than you think.
- Worried about garlic breath? The parsley helps combat that, but if you’re still concerned, just make everyone in the room eat at least one. Tada! Problem solved.