Fifteen Spatulas

Crispy Baked Garlic Fries

Crispy Baked Garlic Fries

When I look at a potato, I see fries.

I wish I were joking.

But I’m not.

Maybe you can relate.

Maybe you can’t keep a box of cookies out in open view.

You see, I can’t keep a potato out in plain view. Because I SEE fries.

Crispy Baked Fries
First, I envision slicing the potato into thick slices.

Herb Garlic Fries

Then I envision slicing those thick slices into thin matchsticks.

Crispy Oven Baked Fries

Tossed with a little salt and garlic oil, of course.

Garlic Oil for Fries

And saving the minced garlic for later.

How to Make Oven Fries

I envision roasting the fries until crisp and golden…

…then tossing them with the reserved minced garlic and parsley as they come out of the oven.

Garlic and Herb Tossed Oven Fries


I just made you dream about the potatoes too, didn’t I?

And now a few tips:

  • -Don’t overcrowd the fries on the pan, or they won’t get crisp. They’ll just all end up steaming each other and never get brown if they’re all crammed in there.
  • -Cut the fries into even pieces, otherwise you’ll get some crispy, some undercooked, and some burned. Use a mandolin if you need to.
  • -Don’t look at this post when you’re hungry. Oops. Should’ve written that one at the beginning.

Toodles! I’m off the kitchen to make some of these.

Crispy Baked Garlic Fries

Yield: Serves 2


1.5 lb russet potatoes
2 tbsp vegetable oil
6 garlic cloves, minced
3 tbsp minced parsley


Preheat the oven to 450 degrees F, and while you're at it, get two sheet pans out.

In a small pan set over medium low heat, combine the vegetable oil and minced garlic. Let this mixture sit for 5 minutes, to infuse the garlic flavor into the oil.

Strain the garlic from the oil, and save both the garlic and the oil for later. We don't want the minced garlic in the 450 degree oven or else it will burn to bits.

Scrub the outsides of the potatoes well so you can keep that wonderful skin on the potatoes. Cut the potatoes into matchsticks by first cutting into thick slices, then cutting each slice into small thin sticks. Toss the potato fries with the garlic oil and a big, generous pinch of salt. Spread the fries out evenly between the two sheet pans, making sure they are in one single layer, spaced a bit apart. If they're all on top of each other and crowded, they will steam each other and never get brown.

Bake the potato fries for 20 minutes*, then take them out and give them a good toss. Return to the oven for 5 minutes, then taste one and see if it has proper crispiness. If not, return to the oven for another 5 minutes, but watch them closely, they go from brown to burned very quickly at the end.

Toss the fries with the reserved minced garlic, fresh parsley, and salt, to taste. Enjoy!

*The cook time will vary depending on how thick your potato is sliced. Just keep your eye on them and taste from time to time.

Leave a comment:


  1. mallory @ totalnoms posted on July 9, 2012 at 12:15 pm (#)

    Fries (and oreos) are my biggest weakness. I would destroy these.

    • Joanne Ozug replied on July 9th, 2012 at 4:41 pm

      I do EVERY time. I’m addicted lol.

    • Kram Rellim replied on July 26th, 2014 at 1:15 pm

      oreo covered fries… weird!!!! but I’d try them!

  2. Sanjapanja posted on July 9, 2012 at 1:38 pm (#)

    My parents used to make this on special occations when I was growing up.

    • Joanne Ozug replied on July 9th, 2012 at 4:44 pm

      That’s wonderful! I wouldn’t be able to only have these for special occasions though…I make them all the time lol.

  3. Jennifer posted on July 9, 2012 at 2:29 pm (#)

    Must… locate… potatoes… immediately! Yum!! :)

    • Joanne Ozug replied on July 9th, 2012 at 4:44 pm

      HAHA. I know that feeling!

  4. Adelita Chirino posted on July 9, 2012 at 4:37 pm (#)

    I’m definitely dreaming these fries into reality some time very soon. Thanks for the inspiration, Joanne.

    • Joanne Ozug replied on July 9th, 2012 at 4:41 pm

      Lita!!! What a nice surprise to hear from you! How are you doing?

      • Adelita Chirino replied on July 12th, 2012 at 5:24 pm

        I’m great Joanne; I’ve visited before but not commented. I posted this recipe on my FB page and got many excited comments, so you may have a few new hungry followers.

        • Joanne Ozug replied on July 12th, 2012 at 9:35 pm

          Cool, thanks Lita!

  5. Suzanne Perazzini posted on July 9, 2012 at 9:16 pm (#)

    Yes, that was too late – I am now dreaming of your fries. Those shoestring ones are the best! Now I have to go get myself a healthy sandwich to counter your evilness. LOL.

    • Joanne Ozug replied on July 9th, 2012 at 11:58 pm

      LOL these fries aren’t so bad! That’s what I tell myself 😉

  6. Jennifer posted on July 9, 2012 at 10:31 pm (#)

    Just made these! Thank you, Joanne, for another great recipe!! I made half with Russet potato and half with Yukon – very yummy indeed :)

    • Joanne Ozug replied on July 9th, 2012 at 11:55 pm

      Well that was fast! hahaha. I’m so glad you enjoyed them, I’ll have to try them with yukon too! I’ve only done russets and sweet potatoes (love doing the sweet potato fries too).

      • Colleen replied on July 21st, 2012 at 8:28 am

        Do you do anything special to coat the sweet potato fries? (It’s my first time to explore your blog, so maybe you already have it here, and I just haven’t found it yet.)

        • Joanne Ozug replied on July 21st, 2012 at 10:33 am

          Nothing special, but I only do a little bit of vegetable oil (not the garlic or parsley). The sweet potato fries will not crisp up like the russets do, but I still enjoy them. They are a bit softer. If you want truly crispy sweet potato fries, they have to be deep fried. But honestly the slightly crispy oven ones do it for me =)

  7. Tommy posted on July 10, 2012 at 11:27 am (#)

    When I see a potato I think fries too, Joanne! I’m majorly impressed by your slicing skills. I would have whipped out the ol’ mandolin for that.

  8. The Food Hunter posted on July 10, 2012 at 1:19 pm (#)

    funny…that’s exactly what I see when I look at a potato

  9. Platanos, Mangoes and Me! posted on July 11, 2012 at 8:51 am (#)

    A potato is to be turned into fries…your look really delicious…

  10. shelly (cookies and cups) posted on July 11, 2012 at 10:02 am (#)

    omg, i need these fries.

  11. Suzie posted on July 11, 2012 at 12:28 pm (#)

    These look delicious! I can’t wait to try them and yes, I love fries too :) Found your site on pinterest with the fluffy buttery pretzels that I will be attempting this weekend!

  12. mjskit posted on July 15, 2012 at 10:58 pm (#)

    You’re right – shouldn’t have looked at the post! I didn’t think I was hungry, but these sure do look good! They’re my kind of fries – thin and crispy!

  13. Sara Croft posted on July 24, 2012 at 7:50 pm (#)

    LOVE these – my fav burger restaurant has garlic fries but their portions are huge. I like how I could make my own and not over-indulge on them. Just curious, I notice you don’t soak your potatoes in water first. Any reason why not? I’ve been doing this but it’s a time suck.

    • Joanne Ozug replied on July 24th, 2012 at 10:01 pm

      Hey Sara, Hm, why would you soak the potatoes in water? To reduce the starch? I guess I’ve just never thought there was a reason to, but let me know if you think there is =)

  14. Rachel @ Bakerita posted on July 30, 2012 at 5:54 pm (#)

    Wow, so making these as soon as I get potatoes. I love fries but try to resist because of all the grease, but at least because they’re baked I can pretend they’re sort of healthy, right?!

  15. S posted on August 7, 2012 at 7:23 am (#)

    Going to your blog is like visiting my fave restaurant. I always see something that I know would be a classic worths keeping. Cant wait to buy sacks of potatoes. Thanks for another wonderful idea!

    • Joanne Ozug replied on August 7th, 2012 at 4:18 pm

      hehe, you’re too sweet! Thanks for the nice comment =)

  16. Rachel posted on August 9, 2012 at 7:27 pm (#)

    Oh wow! I love garlic fries! I’m definitely going to have to try your recipe instead of going to one of my favorite burger joints, Kidd Valley. Theirs are good, but yours looks better!

    Have a great day!

  17. Brittney posted on September 20, 2012 at 2:38 am (#)

    Just made these! wonderful as i at a ballgmae :) even better because theyre healthier!

    • Joanne Ozug replied on September 20th, 2012 at 3:59 pm

      YAY!!!! =)

  18. Marian posted on November 8, 2012 at 6:08 pm (#)

    These look like the fries from LarkBurger, one of the best hamburger places ever.

  19. Smitten Foodie posted on November 16, 2012 at 9:34 pm (#)

    These would be devoured in seconds at our house. They so remind me of garlic fries at the ballpark. Just screaming for a big juicy steak to play :)

    Take care

  20. Kieran posted on April 10, 2013 at 10:04 pm (#)

    They are even better if you add some Parmesan cheese to them!
    Love your recipes Joanne? (:

  21. Christine posted on October 14, 2013 at 1:32 pm (#)

    I’m making them tonight (with a side of your chicken cordon bleu – I realize the fries should be the side, but in my case…not :-)
    Just wondering how you would use a mandolin to cut potatoes? I just got one and it will make long curly stringy slices. But maybe I’m not using the right attachment?

    • Joanne Ozug replied on October 15th, 2013 at 7:24 pm

      Hi Christine! HAHA, I love the side of chicken. Anyway, you must have a really fancy mandolin with the curly slices! I don’t have that option. It sounds like you just need the right attachment, and julienne is a pretty basic one so I think you probably have it. If not, you can always julienne by hand. Happy cooking!