Garlic Fries

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.

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:

• Crispy Smashed Potatoes
• Potato Gratin
• Red Potato Salad

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. Or, follow me on Facebook, Instagram or Pinterest!

Post updated in May 2019. Originally published July 2012.