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.

36 comments on “Crispy Baked Garlic Fries

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

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

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

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

  5. 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.

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

    • 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).

      • 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.)

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

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

  10. omg, i need these fries.

  11. 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. 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. 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.

    • 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. 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. 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!

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

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

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

  21. 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?

    • 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!

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