Recipe: Gorden Biersch Garlic Fries

This recipe was printed in our local newspaper from an interview with Gordon Biersch.

Garlic Fries

1-1/2 ounces or about 2 T. chopped garlic
2 ounces olive oil
Oil for frying
14 ounces of 3/8-inch french fry potatoes, skin on
1 T. kosher salt-and-pepper mix (see Note)
1 t. fresh parsley, finely chopped

Mix garlic with olive oil, to quicksand-like consistency. Heat oil in deep fryer to 400 . Pre-cook fries for 4 minutes, until golden brown and crisp. (Fries can be held at this point.) Refry for 1 minutes for added crispness. Place in stainless steel bowl and toss with garlic, salt-and-pepper mixture and parsley. Coat even to avoid clumps of garlic.

Note: For the salt-and-pepper mix, use 60% salt, 40% pepper.

Hope this helps, enjoy!.