San Francisco Garlic Fries

Steps

How to make it

Prep 18 min · Cook 18 min

1. Pat 薯條 250 g thoroughly dry with paper towels; bring 蒜味奶油醬 3 tbsp to room temperature.
2. Heat 炸油 600 ml to 160°C; blanch-fry fries in batches 3 minutes until set; drain.
3. Raise oil to 175°C; refry 3–4 minutes until golden and crisp; drain on a wire rack 2 minutes.
4. While fries are hot, toss in a large bowl with 海鹽 1/2 tsp.
5. Drizzle 蒜味奶油醬 3 tbsp in two stages; toss after the first pour so fries are lightly coated.
6. For extra garlic richness, add the second drizzle and toss gently so each fry picks up sauce (work off heat to keep butter in the sauce from over-melting).
7. Mound in a parchment-lined basket; serve remaining garlic butter sauce on the side while warm.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions