Sobre esta receta

Papas fritas crujientes y doradas horneadas, cubiertas con una mantequilla aromática de ajo y hierbas justo cuando salen del horno. Este clásico que agrada a todos ofrece esa experiencia irresistible de papas al ajo que encontrarías en un estadio o restaurante de hamburguesas, directamente desde tu propia cocina. El método de doble horneado garantiza un exterior crujiente y quebradizo con un interior esponjoso, cada vez sin falla.

Instrucciones

1. 1

   Place two oven racks in the upper and lower thirds of your oven and preheat to ![425°F]. Line two large baking sheets with aluminum foil and place them in the oven while it preheats — hot pans are the secret to crispy fries.

2. 2

   Cut the russet potatoes scrubbed clean, unpeeled into even sticks about 1/4-inch thick. Try to keep them uniform so they cook at the same rate. A consistent cut matters more than perfection.

3. 3

   Place the cut fries in a large mixing bowl, cover with cold water, and soak for at least 10 minutes (up to 30 minutes). This removes surface starch and helps them crisp up beautifully. Drain well and pat completely dry with paper towels — moisture is the enemy of crispy fries.

4. 4

   Return the dried fries to the bowl. Drizzle with olive oil, kosher salt, and black pepper. Toss well until every fry is evenly coated.

5. 5

   Carefully remove the hot baking sheets from the oven. Spread the fries in a single layer across both sheets, making sure they are not touching or overlapping. Crowded fries steam instead of roast.

6. 6

   Roast for 20 minutes. Flip the fries with a spatula and rotate the pans between racks. Continue roasting for another 20–25 minutes, until deep golden and crispy at the edges. Watch closely in the last 5 minutes.

7. 7

   While the fries roast, melt the butter in a small saucepan over ^[medium-low heat]. Add the garlic minced or pressed and cook, stirring frequently, for 1–2 minutes until fragrant and just barely golden. Do not let it brown. Remove from heat and stir in the flat-leaf parsley and kosher salt. Set aside.

8. 8

   The moment the fries come out of the oven, transfer them to a large mixing bowl. Pour the warm garlic butter over the top and toss immediately to coat every fry. The heat from the fries will bloom the garlic flavor even further.

9. 9

   Transfer to a serving plate or basket. Sprinkle with Parmesan cheese (if using) and a pinch of flaky sea salt. Serve immediately — garlic fries are at their best right out of the bowl.