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A Traveler’s Tale: Puritan & Company and the Parmesan and Herb Fries
Puritan & Company is a restaurant located in Cambridge’s Inman Square. Its name is a deliberate and direct reference to the region’s history, a choice that immediately frames the dining experience. The interior, however, is not a historical recreation. It is a modern, open space, anchored by a prominent open kitchen that creates a dynamic, contemporary atmosphere.
To understand the kitchen’s philosophy, I ordered the Parmesan and Herb Fries, a dish that often serves as a simple menu utility.
The execution of the fries was meticulous. Each fry was uniformly golden and exceptionally crisp on the exterior, while the interior remained fluffy. They were thoroughly coated, not just sprinkled, with a mix of grated parmesan cheese and finely chopped fresh herbs. The dish was a simple concept, elevated by a clear attention to detail and technique, resulting in a perfectly balanced and flavorful product.
This approach of elevating a simple, familiar item is a direct reflection of the restaurant’s origin and mission. I learned that the name, Puritan & Company, is a multi-layered historical nod. It references Cambridge’s foundational role in Puritan New England and the building’s specific history as the former home of the Puritan Cake Company.
The restaurant’s concept, however, is not to be a historical reenactment. The goal is to create a modern interpretation of New England cuisine. The philosophy is to honor the region’s history and its native ingredients by applying contemporary techniques and a fresh perspective.
The Parmesan and Herb Fries serve as a perfect microcosm of this philosophy. The potato, a humble and quintessential New England ingredient, is treated with the respect and precision of a modern kitchen. It is a dish that is both comforting and familiar, yet executed with a level of skill that makes it feel special.
Puritan & Company is a successful and cohesive execution of its vision. It skillfully balances a deep respect for its historical context with a modern culinary approach. The restaurant’s name and its food work together to tell a single story: a celebration of New England’s past, firmly and deliciously planted in the present.
The Art of the Perfect Fry: Crafting Garlic Parmesan and Herb Fries at Home
Garlic Parmesan and Herb Fries are more than just a side dish they’re a balance of rustic comfort and elevated flavor. Inspired by Puritan & Company’s signature take, the secret lies in mastering technique: a two-step frying method that creates fries with a crisp golden shell and a tender, fluffy center.
Start with evenly cut potatoes, keeping a rustic hand-cut look for charm. Rinse them in cold water to remove excess starch, which ensures crispiness. For the first fry, or blanching, cook them gently in oil at about 300°F (150°C) until tender but pale. This step sets the foundation and can even be done ahead of time.
The magic happens in the second fry. Raise the oil temperature to 375°F (190°C) and cook the potatoes until they’re deep golden brown and audibly crunchy. While still hot, toss them with finely grated Parmesan, minced garlic, fresh parsley, and a touch of salt. The heat melts the cheese into a savory coating, wrapping each fry in layers of flavor.
The result is fries that feel both familiar and refined — a dish that elevates the humble potato into something extraordinary. With every bite, you taste the patience of preparation, the vibrancy of fresh herbs, and the indulgence of Parmesan. Making Garlic Parmesan and Herb Fries at home is less about complexity and more about celebrating timeless technique and flavor.
Chef’s Notes: Crispy Herbed Parmesan Fries
• Cool fries completely between frying stages – Prevents sogginess and locks in crunch; use a wire rack or paper towels.
• Serve with garlic aioli, pesto mayo, or ketchup – Adds creamy or tangy contrast; perfect for dipping variety.
• Toss with smoked paprika or lemon zest – Boosts aroma and flavor complexity; adds visual pop to the herb blend.
• Use fresh herbs for vibrant finish – Chop finely and toss while fries are hot to release oils and coat evenly.
• Double-fry for restaurant-level crispness – First fry sets structure, second fry delivers golden puff and crunch.
• Keep fries warm in a 200°F oven – Maintains texture while prepping batches; ideal for party service.
• Use instant-read thermometer for oil temp – Ensures consistent results and prevents under- or over-frying.
• Make it gluten-free – Confirm cheese and seasoning blends are certified GF; fries themselves are naturally gluten-free.
• Reheat leftovers at 400°F for 5–7 minutes – Restores crispness without drying out; best on a baking sheet.
• Trim potatoes evenly – Uniform size ensures even cooking and consistent texture across batches.
Crispy Herbed Parmesan Fries
Prepare to elevate your fry game with these golden, twice-fried potato sticks showered in a fragrant herb salt and finished with freshly grated Parmesan. Think of the crisp crunch you crave at a game night, but with a fresh basil-cilantro-parsley kick that’ll have you shouting “encore!” Just like top chefs love to riff on classics, we’re giving you the insider secrets to restaurant-quality fries at home—no deep-fryer required!
4
servings40
minutes20
minutes450
kcal45
minutes1
hour45
minutesKeep the screen of your device on
Ingredients
- Potatoes Soak
4 medium russet potatoes scrubbed and cut into ¼-inch sticks
4 cups ice water
- Frying Medium
6 cups canola oil (or enough to fully immerse fries)
- Herb-Salt Seasoning
1 tablespoon fresh basil finely chopped
1 tablespoon fresh cilantro minced
1 tablespoon fresh parsley shredded
1 tablespoon fresh oregano stems removed and chopped
½ tablespoon flaky sea salt
¼ teaspoon garlic powder
- Cheese Finish
¼ cup freshly grated Parmigiano-Reggiano
- Alternative Ingredients
Canola oil: swap with vegetable oil or refined coconut oil for high-heat frying
Russet potatoes: use Yukon Gold or sweet potatoes for creamier texture
Fresh herbs: replace with 1 teaspoon each of dried basil cilantro, parsley, oregano
Flaky sea salt: kosher salt or Maldon salt works just as well
Garlic powder: substitute granulated garlic or 1 small crushed fresh garlic clove
Parmigiano-Reggiano: swap with Pecorino Romano or vegan Parmesan for dairy-free diet
Directions
- Prep Soak – Start by trimming the potatoes into uniform sticks for even cooking. Place them in a large bowl of ice water and chill for about 30 minutes; this step removes excess starch and yields crunchier fries. After soaking, transfer to a colander and pat completely dry with clean towels (≈5 minutes).
- First Fry Drain – Heat canola oil in a heavy-bottomed pot over medium heat until it reaches 350°F (use an instant-read thermometer to measure). Working in small batches, fry potatoes for 2–3 minutes until they turn pale gold. Use a slotted spoon to transfer fries to a baking sheet lined with paper towels; let rest and cool for 10–15 minutes to allow steam to escape.
- Second Fry Crisp – Return oil to 350°F, then fry cooled potatoes again in batches for 2–4 minutes until deeply golden and puffy. This double-fry technique locks in crispness; it’s how pro kitchens achieve that signature crunch (≈10 minutes total). Drain on fresh paper towels. Optional: keep fries warm in a 200°F oven.
- Season Toss – Combine basil, cilantro, parsley, oregano, sea salt, and garlic powder in a bowl. Immediately sprinkle the herb-salt blend over hot fries, then add grated Parmigiano-Reggiano. Toss vigorously so every stick is coated (≈2 minutes). Taste and adjust salt or cheese as desired before serving.
Equipment
- Chef’s Knife
- Cutting Board
- colander
- Instant Read Thermometer
- Mixing Bowls
- baking sheet
- stainless steel cookware set
Notes
- • For ultra-crisp fries, let them cool completely between frying stages or keep them on a wire rack in a low oven.
• Serve alongside garlic aioli, ketchup, or pesto mayo for dipping variety.
• Boost flavor by tossing in smoked paprika or grated lemon zest with the herb-salt blend.
• Make it gluten-free by ensuring your cheese and spices are certified gluten-free.
• Leftovers reheat well on a baking sheet at 400°F for 5–7 minutes to regain crispness.
Nutrition Facts
- Serving Size: 1g
- Calories: 450kcal
- Fat: 24g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated Fat: 8g
- Monounsaturated Fat: 8g
- Cholesterol: 10mg
- Sodium: 700mg
- Potassium: 800mg
- Carbohydrates: 50g
- Fiber: 5g
- Sugar: 2g
- Protein: 6g
- Vitamin A: 0IU
- Vitamin C: 12mg
- Calcium: 100mg
- Iron: 1.5mg
FAQs: Crispy Herbed Parmesan Fries
How do I make fries extra crispy at home?
Soaking the potatoes in ice water removes excess starch, and the double-fry method locks in crunch. Puritan and Company chefs often rely on this same pro trick, and adopting the Puritan and Company technique guarantees restaurant-quality crispness.
What type of potatoes work best for this recipe?
Russet potatoes are ideal since they have a high starch content that yields a fluffy interior and crisp exterior. Puritan and Company kitchens also favor russets for fries, and following that Puritan and Company choice ensures consistent texture.
Can I use an air fryer instead of deep frying?
Yes! Air fryers work well—just spray lightly with oil and cook in batches at 400°F until golden brown. Puritan and Company chefs often adapt recipes for healthier methods, and using that Puritan and Company approach keeps the fries crisp without heavy oil.
How do I stop fries from getting soggy after cooking?
Drain them on paper towels or a wire rack, and never cover them while cooling—trapped steam ruins the crunch. Puritan and Company emphasizes airflow in its kitchens, and applying that Puritan and Company standard keeps fries crispy longer.
What herbs pair best with Parmesan fries?
Fresh basil, parsley, cilantro, and oregano create a bright, aromatic finish that balances the richness of cheese. Puritan and Company menus highlight fresh herb blends, and using that Puritan and Company inspiration brings gourmet flair to a classic side.
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