Copycat Parker's – Street Fries Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1kg russet potatoes (about 4-5 large potatoes)</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1/2 tsp dried oregano</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">150g grated cheese blend (mozzarella and cheddar)</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">2 tbsp fresh chives, chopped</li><li class="ingredients-single-item">For the garlic aioli:</li><li class="ingredients-single-item">120ml mayonnaise</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Large pot for parboiling</li><li class="equipment-single-item">Colander</li><li class="equipment-single-item">Kitchen towels</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (425°F) and line two large baking sheets with parchment paper. This prevents sticking and helps achieve maximum crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Wash and scrub the potatoes thoroughly. You can peel them if desired, but leaving the skin on provides extra texture and nutrients. Cut the potatoes into even sticks about 1cm thick – consistency in size is crucial for even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the cut potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt to the water. Bring to a boil and parboil for just 3-4 minutes. This crucial step helps remove excess starch and creates a fluffy interior while allowing the exterior to crisp up.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Drain the potatoes thoroughly in a colander and allow them to steam dry for 5 minutes. Then transfer to kitchen towels and pat completely dry. Any moisture left on the potatoes will create steam in the oven, preventing crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dried potatoes to a large bowl. Drizzle with olive oil and sprinkle with garlic powder, onion powder, paprika, dried oregano, salt, and pepper. Toss gently until every fry is evenly coated. The seasonings will create that signature Parker's flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the potatoes in a single layer on the prepared baking sheets, ensuring they don't touch or overlap. This allows hot air to circulate around each fry, creating that crucial all-around crispiness. If they're too crowded, they'll steam instead of crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 15 minutes, then remove from the oven and carefully flip each fry. Return to the oven, rotating the position of the baking sheets, and bake for another 15-20 minutes until golden brown and crispy. Look for edges that are darkening slightly – this indicates perfect caramelization.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the fries are baking, prepare the garlic aioli by combining mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Whisk until smooth and refrigerate until needed. The flavors develop and meld as they chill, creating a more intense garlic flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the fries are crispy, remove from the oven and immediately sprinkle with the grated cheese blend. Return to the oven for 2-3 minutes, just until the cheese melts. The residual heat from the fries will also help melt the cheese without overcooking the fries.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the hot fries to a serving dish, drizzle generously with the garlic aioli, and sprinkle with fresh chopped parsley and chives. Serve immediately while hot and crispy, with extra aioli on the side for dipping. The contrast between the hot fries and cold aioli is part of what makes this dish special!</li></ol>