Garlicky Baked Fries

April 12, 2009

Garlicky Baked Fries

GARLIC FRIES

I’m never going to make garlic potato fries any other way.

These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort.

When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. And added to potatoes while baking – how could it be anything short of perfect? I also used more garlic to make my fries extra garlicky!

Garlicky Baked Fries
crispy golden baked fries

These garlic fries are incredibly simple to make and are so full of flavour. They were gobbled down as soon as they were out of the oven. I had to hear a lot of “Take the photos next time!” and “Can I pick just one?” while I was trying to capture some shots of these crispy, golden babies.

Garlicky Baked Fries
crunchy potato skin

Garlic Fries
Adapted from: Lottie + Doof

Ingredients:

8 garlic cloves, minced or grated
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

Tools:
Microplane to grating the garlic

Garlicky Baked Fries
warm and soft interior
  1. Preheat oven to 225°C/440° F.
  2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
  3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
  4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
  5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
  6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
  7. Serve with ketchup, mayo or sour cream.

Update: Given that I do not like to use the microwave for cooking (I don’t even own one), and plastic cling wrap is a little scary to use, I have tried making these garlic fries by par-boiling the potatoes and then letting them steam dry by laying them in a single layer on kitchen napkin. I proceeded with step 5 and it turned out to be SO GOOD!

{ 432 comments… read them below or add one }

1 Andrea Jaume May 22, 2013 at 8:05 PM

I love your post. I have done this type of fry for a very long time, since the days when I owned a restaurant and we had left-over baked potatoes. I take my cold baked potatoes from the night before and slice them into wedges as you described, then coat them in a mixture of oil and herbs. Coating them in Italian dressing if you are short on time, also works well. I then bake them until they are golden brown. I use parchment paper on my baking sheet to make the turning easier.

Now days, I just always make several extra baked potatoes so that I am sure to have enough left over to do this. You do not have to use the baked potatoes the very next night, they will stay good in the refrigerator for several days, but be sure to use them within 3 days for maximum quality.

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2 Fran June 5, 2013 at 10:48 PM

I followed the recipe exactly… Only using my Acti Fryer Very Good!

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3 Aunt June 10, 2013 at 5:21 PM

How do you like the Acti Fryer?

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4 anna maria nardi June 12, 2013 at 8:44 AM

Brava!
I love to cook and I will try your recipe this weekend,see you in Rome!

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5 Sai July 7, 2013 at 1:33 AM

Ay que ricoo!!!!!
Mi nuevo estilo de papas preferidas!

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6 Brent July 23, 2013 at 2:56 AM

On step 2 did? warm the bowl in the microwave. It does not say how to warm it so I just threw it all in a big fry pan cooked it a little with the garlic and threw the rest on top of a baking sheet and then into the oven. The cornstarch seemed to not dissolve into the food and though. – P.S. I was using a microwave oven so maybe that’s part of the problem.

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7 Johnnie July 26, 2013 at 1:18 AM

I used to be suggested this website by my cousin.
I’m not positive whether this post is written by means of him as nobody else recognise such unique approximately my problem. You are incredible! Thanks!

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8 al July 26, 2013 at 3:44 AM

I no comprende. are you from L.A? Lower Arkansas.
I too have a problemo knowing how to “warm” the garlic/oil mix. I just put in a pan and worm until it smells good. I think next time i will put the flour mix in a sifter and use it to coat the fries. IOW I need to fine tune

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9 Franka December 16, 2013 at 1:00 AM

Both are incredible to sally with if not understanding by the friends. I place garlic in my under pan and sieve it until after by Tuesday. Next time eat fine flavor por favor yes it is no?

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10 bakeca Trento July 29, 2013 at 8:43 AM

looks deliciuous

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11 Meetha Singh July 30, 2013 at 12:07 PM

Looks delicious. Must try this receipe. Wish I could have some now.

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12 sarah August 3, 2013 at 5:25 PM

OooOo YUM! =)

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13 wadehuntley August 10, 2013 at 11:07 AM

made these with some home grown garlic. wonderful. thanks

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14 mike August 21, 2013 at 12:33 AM

love it i cant see u in as the rest say i well try it i love garlic bread so i well garlic fry thank u ps

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15 sheila wagner September 6, 2013 at 5:34 PM

These sound great how do I print out the recipe?

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16 Mariana October 23, 2013 at 5:22 PM

Hi, do you need to boil the potatoes first? :)

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17 Leslie December 4, 2013 at 9:20 AM

How long do you suggest par-boiling the potatoes? Since they are going to be wedges prior to the boiling, I don’t want to overcook them and I’ve never par-boiled before. Thanks!

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18 Jamie R. January 8, 2014 at 1:04 AM

I’ve had hamburgers in the crock pot all afternoon and I’m making these for the side. I cannot wait to try them!

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