Ever had Gordon Biersch’s Garlic Fries? I found the secret!

Garlic Fries

I really I wish I had taste-o-vision or smell-o-vision! There were soooo good!

Okay, so before I got married I used to have dinner with my friends at the Gordon Biersch restaurant in Pasadena. And I always ordered a Blond Bock and their ever so yummy garlic fries. The cook would never tell me how he got the fries to taste perfectly crunchy and what simplistic mix of ingredients made these garlic fries taste sooooooooo good.

Well, when I got my Tyler Florence book Eat This Book: Cooking with Global Fresh Flavors I poured through the recipes. This particular one peaked my interest: Pommes Frites with Parsley Butter.

Well, I finally tried the recipe. And you know what? I found the cook’s secret! YUM!

Pommes Frites:
Serves: 8 servings

1/2 gallon vegetable oil
8 medium Idaho potatoes, peeled
Sea salt

Parsley Butter:
1/2 cup (1 stick) unsalted butter, cut in chunks
1/4 cup chopped flat-leaf parsley
2 garlic cloves, minced

Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. Dry the potato sticks thoroughly to keep the hot oil from splattering.

Fry the potatoes in batches so the pot isn’t crowded and the oil temperature does not plummet. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags.

Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they’re still hot and pour the parsley butter on top; toss gently to combine. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually.

To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.

You know what? Now, I just need to learn to take pictures so you can experience the deliciousness I taste!

It’s a great fry recipe! You won’t be disappointed. Simple and Oh so DELICIOUS! 🙂

7 thoughts on “Ever had Gordon Biersch’s Garlic Fries? I found the secret!

  1. Syrie

    Yum…I can just imagine how great these taste. I’ve book marked it for when I next make a burger which will hopefully be next weekend!

  2. Prudy

    I do love the GB fries and I’ve made them at home baked like this idea and loved them. I’ve got to try them the real way now.

  3. Jude

    Never had it but the recipe sounds really interesting. It’s always fun to figure out recipes for restaurant favorites.

  4. Grammar Nazi

    Interesting article, although I don’t deep fry at home.

    You really should get an editor, though. “I poured through the recipes. This particular one peaked my interest…” That would be ‘pored’ and ‘piqued’.

  5. Guy

    why does the you tube video say garlic and canola oil . not butter and they look almost orange and creamed

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