These Garlic Fries are simple to make and can be cooked in the oven or in the fryer. They are a tasty side dish that pairs well with so many recipes!
Of all the things you can do with a potato, french fries are my favorite.
I admit to preferring the mega crunchy classic deep-fried version of Homemade French Fries, but I try to limit myself to those for special occasions, or when I’m dining out.
Typically if I want fries at home, I bake them in the oven, coated in a healthy oil, and tossed with fresh garlic and parsley. They’re still really good, and then you don’t have to set up the deep fryer.
You can make these as simple or as elaborate as you want, but my usual is to roast them in this quick garlic oil and toss them in garlic and parsley at the end.
In this recipe we’ll use fresh minced garlic cloves instead of garlic powder, which gives us a better garlic flavor for coating all the homemade fries. It’s SO good, so simple, and so flavorful!
There are a few things that are key to making the best possible baked fries.
First, don’t overcrowd the fries on the pan, or they won’t crisp well.
I tend to err on the side of splitting a batch between two pans if it’s looking like there’s not ample space around all of the fries. Otherwise they’ll end up steaming each other and never get brown if they’re all crammed in there.
The other important thing is to cut the fries into even pieces, otherwise you’ll get some crispy, some undercooked, and some burned.
Most of the time I cut the fries with a simple knife and board, but you can use a mandolin if you need to or even get a dedicated french fry cutter (affiliate).
Step by Step Overview:
To get started, cut russet potatoes into matchsticks, however thick you’d like them:
I think the sweet spot is about 1/4″ thick, which still gives a fluffy interior but a crispiness on the edge. If you make the fries too thin, I find they can get a bit too crisp on the inside by the time the outside is brown.
And if you want to make steak fries, you should follow my Steak Fries post instead for cutting.
Place the matchstick potatoes into a large bowl of cold water, and let them sit for 10 minutes.
You’ll notice there will be quite a bit of starch in the water, and this soaking helps reduce the starch.
In the meantime, make the garlic oil.
All you have to do is combine your oil of choice with a ton of minced garlic in a small saucepan:
I like to use avocado oil or olive oil.
Simmer on the stove for 5 minutes, then strain the garlic oil directly onto the sheet pan you plan to bake on:
We will be using the garlic-infused oil to cook the potatoes, but saving the actual minced garlic for the end because otherwise it will burn.
Drain and thoroughly rinse the potatoes, then dry them well with a clean kitchen towel:
Place them directly onto the baking sheet with all the garlic oil on it, and add kosher salt:
Then toss it all around to coat in the garlic oil mixture.
I’m not the type of person who likes to use hands to mix things, but they truly are the best tool here:
It’s essential to make sure that all of the fries are coated in the oil, and that they are in a single layer.
Roast the homemade garlic fries in the oven for about 25 minutes, until they are brown on the bottom:
If your oven is a bit uneven (like mine, and most are), the fries near the edges tend to brown first.
Toss the fries all around to completely redistribute them, and continue baking for another 10-15 minutes, until crisped on the other sides as well.
Note that they will not look the same as deep fried fries, and you have to be careful not to cook them so long that the interior dries out. When it comes to baking, there is such a thing as overly crispy fries.
Since cook time varies with the size of the potatoes and the consistency of your oven, the best way to know when they’re done is to taste one when the fries look golden brown on a few sides.
Once the fries are cooked to your liking, toss them with the reserved garlic and chopped fresh parsley:
You can also add more salt to taste, freshly ground black pepper, or even some grated parmesan cheese.
Hot fries taste best, so make sure to eat them promptly!
And if you’re one of those people who thinks there’s no such thing as too much garlic, dip into garlic Aioli.
If You Want to Deep Fry Instead
If you want garlic fries that are deep fried instead of baked, make the garlic oil here as directed, and set aside. Then follow the instructions in my post Homemade French Fries for deep frying the french fries.
After draining on paper towels immediately after cooking, toss the potatoes with the minced garlic cloves oil, as well as with parsley and extra salt, as directed in this recipe. Enjoy!
Homemade Burgers made with a classic beef patty and these Turkey Burgers are fantastic to enjoy with the fries, but they go with tons of different meals. Enjoy!
More Favorite Potato Recipes:
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.
Baked Garlic Fries
- 3 tbsp oil (I like avocado or olive oil, but any high-smoke point oil works)
- 2 tbsp minced garlic
- 1.5 lbs russet potatoes (rinse/scrub well beforehand)
- 3 tbsp minced parsley
- 1/2 tsp salt plus more to taste
- Preheat the oven to 425 degrees F.
- In a small pan set over medium low heat, combine the oil and minced garlic. Simmer this mixture for 5 minutes, to infuse the garlic flavor into the oil.
- Strain the garlic from the oil, letting the oil out directly over a rimmed half sheet pan. Make sure to save the minced garlic for later.
- Cut the potatoes into matchsticks by first cutting into thick slices, then cutting each slice into small thin sticks. I like about 1/4″ thick.
- Place the fries onto the oil sheet pan and add 1/2 tsp salt. Use your hands to thoroughly coat the fries with the oil and salt.
- Spread the fries out evenly on the sheet pan, 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. When in doubt, bake on two pans.
- Bake the fries for 20-25 minutes*, until the bottoms are starting to turn golden. Then give everything a toss to redistribute the fries, and return to the oven for another 10-15 minutes, until golden but still tender on the inside. You want to make sure they don’t dry out or burn (they brown faster at the end), so when you think they might be ready, taste one.
- Toss the fries with the reserved minced garlic, parsley, and additional salt, to taste. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in May 2019. Originally published July 2012.
36 Comments on “Garlic Fries”
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!
They are even better if you add some Parmesan cheese to them!
Love your recipes Joanne (:
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 🙂
These look like the fries from LarkBurger, one of the best hamburger places ever.
Just made these! wonderful as i at a ballgmae 🙂 even better because theyre healthier!