These aromatic fries are often seen in bistros, where they accompany anything from steak to mussels to . . . that’s right, a burger. These are garlicky to be sure, but not overwhelmingly so because the heat of the hot fries gently cooks the chopped garlic when the two are tossed together. Flecks of parsley bring a touch of bright color and flavor to the finished dish.

　　

Ingredients

serves 4 to 6

　　4 cloves garlic, finely chopped

　　1/4 cup fresh flat-leaf parsley leaves, finely chopped

　　5 large Russet potatoes, peeled or well scrubbed, if leaving the skin on

　　1 quart peanut oil

　　Kosher salt

　　

Step 1

Combine the garlic and parsley in a small bowl.

　　

Step 2

Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water and refrigerate for at least 1 hour and up to 8 hours.

　　

Step 3

Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 325 degrees F. Line a baking sheet with paper towels and set aside.

　　

Step 4

Drain the fries well and pat dry in batches with paper towels. Fry each batch, turning frequently, for 3 to 4 minutes or until the fries are a pale blond color and limp. Remove with a mesh skimmer to the baking sheet lined with paper towels.

　　

Step 5

Increase the heat of the oil to 375 degrees F.

　　

Step 6

Fry the potatoes again, in batches, turning frequently, until golden brown, 3 to 4 minutes. Remove with the skimmer and drain on clean paper towels. Season immediately with salt, toss with the garlic-parsley mixture, and serve hot.

　　Bobby Flay's Burgers, Fries, and Shakes