We are avid New York Yankee fans in this household. When we attended our first Yankees game at the new Yankees Stadium all I could smell was garlic. Garlic everywhere! I love garlic and from the smell so did most of Yankee Stadium. All around us were buckets of garlic fries. I had initially snubbed them during our walk through the main food promenade but obviously that was a big mistake. After taking my first bite, I was hooked. One fry after the other until there was no more. Much to my chagrin the husband had only purchased the “regular” size. Too lazy to battle the lines again all I could do was dream of those buttery garlic fries, kicking myself for not being more observant as to how they were made. I tried several times to duplicate the flavors and FINALLY succeeded in coming quite close. So here it is people, bear with me, not exactly precise directions, and it’s a two step process… but sooooo worth it!
- Frozen Shoestring potatoes (french fries of any kind will do, fresh or frozen, but I prefer shoestring)
- At least 4-5 cloves of minced garlic. The more the better. I love my Oxo Chopper for this.
- stick of salted butter
- canola oil
- salt (to minimize splashing of oil)
- Parsley to garnish
- two shallow stock pots, or one shallow stock pot and one wok
- tissue lined tray
- paper towels
- Fill one shallow stock pot with canola oil about 1½ to 2 inches deep, salt generously. Heat on HIGH.
- Test the oil by throwing in one shoestring fry. It should sizzle and sit on top. If it floats to the bottom, the oil isn’t hot enough.
- Once ready, reduce heat to mid high to medium.
- Fry shoestring fries according to package directions or a golden brown to your liking. I like them crisp and golden. Sometimes a refrying works and improves texture.
- Remove with strainer and spread over paper towel lined tray to absorb excess oil.
- Eyeball how many batches you may need to make and separate portions of garlic and butter.
- In separate stock pot or wok, melt stick of butter on medium, making sure not to brown the butter. Not too much butter, just enough to coat the bottom for a good tossing.
- Toss in minced garlic. Let cook, but do not burn/toast the garlic. Should still be creamy yellow with slight crisp.
- In small batches, toss shoestring fries to coat in butter and garlic. Continue to toss for a minute or two to crisp up again. Butter is more dense and softens the fries.
- Remove with strainer and place on plate for serving.
- Continue to add butter and garlic and toss each additional batch.
- Sprinkle parsley and salt to garnish if you’d like but I find the salt isn’t necessary.