Guy Fieri's famous recipe for Johnny Garlics Fries are still a staple for many people.Photo byphoto by Matthew Salacuse

When Guy Fieri was creating the foundation of his career, one of the biggest things he did was create Johnny Garlic's with his business partner Steve Gruber. Fieri had 3 restaurants including one in Santa Rosa and another in Petaluma. He called them California Pasta Grills and created unique dishes and soon had a cult following.

Even though he no longer has ownership in Johnny Garlics, some of the recipes he created are still favorites of many of his fans. From cedar plank salmon to several pasta dishes with seafood, many locals loved to come to the restaurant.

One of his recipes, his take on Garlic Fries was a fan favorite. Here is the recipe that he has cooked on many shows including the Rachel Ray show.

Guy Fieri's Johnny Garlic Fries:

https://www.rachaelrayshow.com/recipe/13593_Guy_Fieri_Johnny_Garlic_Fries

Ingredients:

• 4 (5-6 inch long) Russet potatoes, about 2 pounds total
• 2 quarts canola oil, for frying
• 1 tablespoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 5 garlic cloves, peeled and minced
• 2 tablespoon chopped flat-leaf parsley
• 1/2 tablespoon canola oil

Preparation:

Peel potatoes (or lightly scrub if desired), then cut into 1/3-inch slices and then into 1/3-inch sticks. Place the potatoes in a large bowl filled with water as you cut them to keep them from discoloring.

Soak the potatoes for at least 30 minutes or up to 24 hours in the refrigerator. This will remove the excess starch from the potatoes.

Fit a heavy stockpot with a deep-fry thermometer. Heat the oil over medium-high heat to 275-300 degrees F. Have ready a rack set over a baking sheet

Drain the potatoes and pat dry extremely well. Add 2 handfuls of potatoes to the hot oil. There should be at least 1 inch of oil above the potatoes. Cook until the potatoes are light brown, 5 to 7 minutes. Use a skimmer to remove the potatoes, gently shaking off excess oil, and put them on the rack to drain. Repeat with the rest of the potatoes. Let all the potatoes cool.

Mix the finely minced garlic with chopped parsley and 1/2 tablespoon of oil together. Season with salt and pepper. Set aside.

Increase oil temperature to 350 degrees F.

Cook the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove, shake off excess oil and dump into a large metal mixing bowl. Add garlic mixture while fries are still hot and straight out of the fryer. Toss to coat everything evenly and well. Serve immediately.