Summary: Crisp double-fried French fries tossed in melted herb butter with parsley, chives, tarragon and a hint of garlic. Simple, fragrant and unbeatable. Serves 6. Prep 20 min, cook 20 min.
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Categories: American Side Dishes, American US Cuisine
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Quick Overview
- Dish: French Fries with Herb Butter
- Categories: American Side Dishes, American US Cuisine
- Cuisine: American / French-inspired
- Main ingredient: Russet potatoes, 2.6 lb (1.2 kg)
- Guide: French Fries: The Complete Guide
- Total time: 40 minutes (20 min prep + 20 min cooking)
- Difficulty: Medium
- Servings: 6 (portion weight: 6.3 oz / 180 g)
- Key technique: Double frying + compound herb butter
- Preparation types: Frying, deep frying
- Dietary info & allergens: Milk (butter)
- Suitable for: Side for steak, grilled fish, roast chicken, vegetarian meals
- Nutrition (per 1 portion): 310 kcal, Protein: 5 g, Fat: 15 g, Carbs: 38 g
- Storage: Fridge 2 days, freezer 3 months (before second fry)
- Pairing: Dry white wine, lager, sparkling water
- In short: Crisp fries tossed in melted herb butter with parsley, chives, tarragon and a whisper of garlic.
- Last updated: 14 September 2026
WAGUU says: “Herb butter is the quietest way to make fries taste like something you would pay for in a restaurant.”
Key Facts
| Prep time: | 20 minutes |
| Cook time: | 20 minutes |
| Temperature: | 285 °F then 360 °F |
| Servings: | 6 |
At a Glance
Hot crisp fries tossed in melted herb butter – parsley, chives, tarragon and a hint of garlic. The butter soaks into the crust and carries the herb flavors into every bite. Elegant enough for a dinner party, easy enough for a Tuesday night.
Ingredients
Base servings: 6 • Portion weight: 6.3 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Russet potatoes | 1200 g | Floury, firm |
| Canola oil | 1500 ml | For deep frying |
| Unsalted butter | 80 g | Good quality, room temperature |
| Garlic cloves | 2 pieces | Fresh, finely grated |
| Flat-leaf parsley | 15 g | Fresh, finely chopped |
| Chives | 10 g | Fresh, finely chopped |
| Fresh tarragon | 5 g | Fresh, finely chopped |
| Lemon | 0.5 pieces | Zest only |
| Fine sea salt | 1 tsp | Plus more to taste |
| Freshly ground black pepper | 0.5 tsp | Coarse ground |
Why You Will Love This Recipe
- Elegant simplicity: Four ingredients in the butter and everything comes together in minutes.
- Endlessly adaptable: Change the herbs to suit the meal – basil, dill, thyme all work.
- Perfect with steak: The classic steakhouse pairing, done properly at home.
Guaranteed success: The butter must be added off the heat or at the very last second, or the herbs will wilt and the butter will split. Fresh herbs, soft butter, hot fries – that is the whole thing.
Recipe Overview
Prep: 20 min | Cook: 20 min | Difficulty: Medium | Servings: 6 | Type: Side dish | Origin: American / French-inspired
Detailed Method
Overall progress: 0 % done
Phase 1: Prep and Cut – 15 min
Equipment: Peeler, cutting board, chef’s knife, large bowl
1. Peel the potatoes and cut into 1/3-inch batons. Drop into a bowl of cold water as you cut. Finely chop the parsley, chives and tarragon. Zest the lemon.
VKB: All batons roughly the same thickness. Herbs are finely chopped – no large chunks.
Phase 2: Rinse, Soak and Dry – 30 min
Equipment: Large bowl, colander, clean kitchen towel
2. Rinse until the water runs clear, soak for 30 minutes in fresh cold water, drain and dry thoroughly.
VKB: Potatoes are completely dry to the touch.
Phase 3: Herb Butter – 5 min
Equipment: Small bowl, fork
3. Mash the room temperature butter with the grated garlic, chopped herbs and lemon zest. Add a pinch of salt and a few grinds of black pepper. Mix thoroughly. Set aside.
VKB: Herb butter is uniformly green, evenly mixed, with no lumps of plain butter.
Phase 4: First Fry – 8 min
Equipment: Deep fryer or Dutch oven, thermometer, wire rack
4. Heat the oil to 285 °F. Fry the potatoes in batches for 6-8 minutes until pale and soft. Drain on a wire rack. Rest at least 15 minutes.
VKB: Fries are pale and bend easily.
Phase 5: Second Fry – 3 min
Equipment: Deep fryer or Dutch oven, thermometer, slotted spoon
5. Heat the oil to 360 °F. Fry the rested potatoes in batches for 2-3 minutes until deep golden and crisp. Drain briefly on a rack. Salt immediately.
VKB: Fries are deep golden and hard to the touch.
Phase 6: Finish and Serve – 2 min
Equipment: Large bowl, serving dish
6. Tip the hot fries into a large bowl. Add the herb butter and toss gently until the butter has melted and coats every fry. Serve immediately.
VKB: Herb butter has melted and coats every fry. Herbs are evenly distributed.
Required Equipment
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Deep fryer or Dutch oven | 4-5 quart | Large wok or deep cast iron pan | Too small = oil overflow |
| Small bowl | Any | Cup or mug | Cold butter will not mix evenly |
| Wire cooling rack | 12 x 8 inch | Oven rack over a sheet pan | Paper towels = soggy fries |
Shopping List
Nutritional Profile
Values per 1 portion (without side). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 172 kcal | 310 kcal | 1860 kcal |
| Fat | 8.3 g | 15 g | 90 g |
| of which saturated | 5 g | 9 g | 54 g |
| Carbohydrates | 21 g | 38 g | 228 g |
| of which sugars | 0.6 g | 1 g | 6 g |
| Protein | 2.8 g | 5 g | 30 g |
| Salt | 0.7 g | 1.2 g | 7.2 g |
Reference intake of an average adult (2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Make the herb butter a day ahead – the flavors meld and improve overnight.
- Tip 2: Add the butter off the heat or the herbs will wilt and turn black.
- Tip 3: Tarragon is the secret ingredient – it gives an aniseed note that lifts the whole dish.
- Tip 4: If serving with steak, spoon some of the herb butter over the steak too.
Food Science
The aromatic compounds in fresh herbs are volatile and fat-soluble. When you mix them into soft butter, the fat traps those compounds and preserves them. Adding the herb butter to hot fries melts the butter and releases those aromas into the air and onto the tongue. Adding the butter off the heat is important: high heat breaks the emulsion and drives off the more delicate aromas, leaving the herbs tasting cooked rather than fresh.
Fine Dining – Professional Techniques
- Plate composition: Serve in a small dish, fries piled high, herb butter glistening on top.
- Textural contrasts: A sprinkle of fleur de sel over the top for crunch.
- Temperature contrast: Serve with a small dish of cold crème fraîche.
- Aromatic additions: A few tiny herb leaves on top for color and aroma.
Sensory Radar
- Appearance: Golden fries glistening with herb butter, flecked with green herbs.
- Aroma: Fresh herbs, warm butter, faint garlic.
- Taste: Rich, herby, subtly garlicky, with a hint of lemon.
- Texture: Crisp fries, silky butter coating, slight herb texture.
Pairing
- BEER: A crisp lager or a Belgian-style wheat beer.
- WINE: Dry white – Chablis, Sancerre or Albariño.
- SOFT DRINK: Sparkling water with lemon.
Other Preparation Variations
- Basil version: Replace the tarragon with basil and add a little grated parmesan.
- Dill version: Replace the tarragon with dill – especially good with fish.
Allergens and Dietary Information
Contains: Milk (butter) • Gluten: None • Not suitable for: Vegans, lactose intolerance
Suitable For
Side for steak, grilled fish, roast chicken, vegetarian meals, Sunday lunch, dinner parties.
Substitution Guide
- Russet potatoes: Idaho, Kennebec or Burbank
- Canola oil: Peanut, sunflower or vegetable oil
- Unsalted butter: Salted butter (reduce added salt) or a dairy-free spread
- Tarragon: Basil, dill or chervil
- Chives: Scallion greens
FAQ
Can I use dried herbs?
Fresh herbs are essential for this recipe. Dried herbs will not give the same bright, aromatic finish and will taste flat and dusty.
Can I make the herb butter ahead?
Yes. Make it up to 3 days ahead and keep it in the fridge. Let it come to room temperature before tossing with the fries.
What if I do not like tarragon?
Replace it with basil, dill or chervil, or just use more parsley and chives. The tarragon adds a subtle aniseed note that some people love and others do not.
Can I use salted butter?
Yes, but reduce the amount of added salt in the recipe or the fries will be too salty.
WAGUU Petr’s Advice: Cooking for 6 or More?
6-8 people: Double the herb butter – it is the part people want more of. 10+ people: Fry in four batches, keeping finished batches warm in a 200 °F oven. Toss each batch with a quarter of the herb butter and serve immediately.
Sides and Serving
- Homemade Tartar Sauce – Cold, creamy tartar sauce with capers and pickles (not part of the recipe)
- Ripe Tomato Ketchup – Homemade ketchup from ripe tomatoes (not part of the recipe)
Serving: Serve in a warm bowl, plenty of herb butter over the top, alongside steak, grilled fish or roast chicken.
Storage and Reheating
Fridge: 2 days (fries), 3 days (herb butter) • Freezer: 3 months (fries before second fry) • Reheating: Fries in a hot oven at 400 °F for 5 minutes. Add fresh herb butter after reheating.
Other Recipe Variations
Guide: French Fries: The Complete Guide
Garlic and Parmesan French Fries
Other Recipes You Might Like
Why WAGUU?
WAGUU recipes are checked for accuracy of ingredients, method and nutritional values.
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Most Common Mistakes
- Adding butter to cold fries – it will not melt and coat properly. Fries must be straight out of the fryer.
- Using cold butter – it will not mix with the herbs. Room temperature is essential.
- Using dried herbs – they taste flat and dusty. Fresh only.
- Not drying the potatoes – wet fries drop the oil temperature and steam rather than fry.