The Farrah

Total Time:
25 min
10 min
Inactive Prep:
15 min
1 serving


  • Canola oil, for deep frying
  • 1 teaspoon olive oil
  • 1 clove garlic, finely chopped
  • 1 cup French fries (we prefer a medium-cut skin-on style)
  • 3 teaspoons garlic oil
  • 1 bunch fresh parsley, stems shaved off with a chef's knife, chopped to a medium/fine consistency
  • 1 tablespoon Grana Padano cheese, finely grated
  • Pink Himalayan sea salt


Heat the canola oil to 325 degrees F in a deep pot.

Heat the olive oil in a saute pan over medium-high heat and cook the garlic until firm and sauteed just enough to remove some of the bitterness, 1 to 2 minutes.

Deep-fry the French fries for 5 minutes, and then transfer to paper towels to dry. Turn the oil up to 375 degrees F. Fry the French fries a second time until crispy.

Pour the garlic and 1 teaspoon of the garlic oil into the bottom of a metal bowl. Toss in the crisp French fries, drizzle with the remaining garlic oil and add 1 tablespoon of parsley and the cheese. Sprinkle with the sea salt, to taste. Gently toss the fries in the mixture until evenly coated.

Plate the fries and top with any of the leftover mixture from the bowl.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.