Garlic Fries

Food and prop styling by Renee Muller
Photography by Hudi Greenberger

Every time I walk into a pizza shop, I always eye the garlic knots out of the corner of my eye, and I’m guessing most of you do the same. So when a customer goes through the menu in my restaurant and asks me, “What’s garlic fries?” I always answer the same thing: “Think garlic knots, now think garlic fries.”

I decided to prepare this recipe with fresh potatoes, skin on, to keep it as authentic as possible. Of course, you can do the same with frozen French fries. For best results, please double-fry your potatoes.

YIELDS 4–6 PORTIONS

• 20 cloves garlic
• ½ cup olive oil
• 6 russet potatoes, sliced into strips
• salt, pepper, and oregano, to taste
• freshly chopped parsley, for garnish
• techinah, for serving (optional)
• Parmesan cheese, for serving (optional)

To make the garlic: Pulse the garlic cloves in a food processor until you have small chunks. In a frying pan over low heat, heat olive oil and add the garlic. Cook for 6–8 minutes, mixing every minute or so until you see the edges brown. (Garlic burns quickly, so keep an eye on it.) Remove from heat and let cool. Can be stored in the fridge for up to a week.