dinner

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 potatoes, each about 200g, 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 for 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!

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494 Comments

  • Reply Dirtykitchensecrets April 12, 2009 at 7:18 PM

    Now thats what Im talking about! This looks absolutely DELICIOUS and I can’t wait to dig in to the mayo! Top Job!

  • Reply A Feast for the Eyes April 12, 2009 at 9:21 PM

    Bless you! Spuds rule on our dinner menu. So does garlic. What a wonderful recipe that I will DEFINITELY add to one of our meals. I was chuckling at your family’s impatience with the camera. Groans can be heard when I yell “Dinner”… they wait, knowing that the trophy plate must be photographed. Food blogging is fun and addicting, isn’t it? Beautiful shots– definitely got me drooling.

  • Reply Deeba PAB April 12, 2009 at 10:10 PM

    Me me me me me…I LOVE THESE! Next on my list of potato things to do…& SOON! great pics too Coco…Woohoo!

  • Reply Shaheen April 12, 2009 at 10:35 PM

    DKS: Thank you! :D

    A Feast for the Eyes: Thank you so much for you comment. Really made me smile. :) Hope to see you around more. Hopping over to your blog now!

    Deeba: For the Nth time! Come to Bombay! Hehe :D

  • Reply haleysuzanne April 13, 2009 at 12:47 AM

    Fries are SOOOOOO my weakness. I love all starches, but the fry reigns supreme. This recipe for oven fries will be a perfect way for me to satisfy a fry craving without completely destroying weight-loss attempts. YUM. Thanks for posting!

  • Reply cheryl April 13, 2009 at 2:10 AM

    Love potatoes and these look yummy.

    http://myrealisticlife.com

  • Reply Pearl April 13, 2009 at 2:54 AM

    oh my gosh – mmm!

  • Reply Kitchen Flavours April 13, 2009 at 2:02 PM

    Wow awesome….evenly roasted and droolworthy…

  • Reply Tim April 13, 2009 at 2:29 PM

    I’ve never seen such a good result from baked fries, I can’t wait to try this recipe!

  • Reply Shaheen April 13, 2009 at 2:42 PM

    Haleysuzzane: Aren’t potatoes the best of all comfort foods?

    Cheryl: Thanks!

    Pearl : :)

    Kitchen Flvours: I couldn’t beleive they roasted so perfectly well!

    Tim: Do give it a shot, you will love it!

  • Reply Susie @ Hick Chick April 13, 2009 at 10:03 PM

    Here via Tastespotting. Very yummy! I’ve never met a potato I didn’t like.

  • Reply Shaheen April 14, 2009 at 7:57 AM

    Thanks Suzie!

  • Reply A Feast for the Eyes April 14, 2009 at 9:31 AM

    OMG! I made this recipe, and it was fantastic! I was not happy with my photos (too much company, no time to really stop and shoot)…so I will have to make them again (darn) to get better pictures.
    So good! Thanks you so much for this recipe. It’s a keeper!

  • Reply Shaheen April 14, 2009 at 12:12 PM

    A fest for the eye: WOW that was quick! I’m so happy you liked these :D

  • Reply Talia April 15, 2009 at 5:04 PM

    Wow, these look amazing! Garlic- a woman after my own heart!! :-)

  • Reply bee April 15, 2009 at 8:17 PM

    they look wonderful. have you tried cooking the potatoes (already cut) in boiling water for a couple of minutes and patting them dry before baking them? we found that it gives a much more even result. lovely blog you have year.

    – a former bombayite.

  • Reply Shaheen April 15, 2009 at 11:06 PM

    Talia: Who doesn’t like garlic, right? :D

    Bee: Thank you so much for your compliment! I like the idea of boiling it first. Will definitely try that the next time I make these. Always happy to meet a Bombay blogger! :D

  • Reply Simran April 16, 2009 at 9:13 AM

    Potatoes + Garlic + No frying. I am already on my way to the kitchen.

  • Reply Jude April 16, 2009 at 8:33 AM

    I prefer oven baked fries because hot oil makes me nervous. Great recipe and spicing!

  • Reply white on rice couple April 16, 2009 at 12:25 PM

    My heart is skipping a beat right now! These look amazing. I’d like to order 3 pounds of this please. :D
    -diane

  • Reply A_and_N April 16, 2009 at 8:57 PM

    Came here via Deeba’s twitter. Ya, I’m mad. Anyway, your blog is amazing and I’ve missed it for long :( But fret not, I shall catch up!

    The potato fries are perfectly done. Bookmarked!

  • Reply Maria April 16, 2009 at 10:56 PM

    I am loving these! Can’t wait to try them!!

  • Reply Shaheen April 16, 2009 at 10:57 PM

    A and N: No, you’re not mad. I do that as well. :P I’m so happy you like my blog! :D

  • Reply Sarah April 16, 2009 at 11:52 PM

    I know what I’m having for supper! never seen them dredged like that with cornflour – interesting!

  • Reply Shaheen April 17, 2009 at 1:27 AM

    Thanks all! :)

  • Reply A Feast for the Eyes April 18, 2009 at 9:52 AM

    I gave you a shout on my blog. This recipe rocks, is all I can say. I made a couple of mistakes, the first time (though they were good). I got it right the second time– you are right. These are the best. Thanks so much!

    Debby

  • Reply Helen Yuet Ling Pang April 30, 2009 at 8:29 PM

    Sob! I’ll put on so much weight if I start making these at home. They should come with a danger sign. But I must try them one day!

  • Reply Shaheen May 1, 2009 at 4:53 PM

    Now Helen, if you look at the bright side, these are baked and not deep fried. So give them a go!

  • Reply Pamela May 6, 2009 at 3:49 AM

    Thanks for the recipe, I am going to make these tomight!

  • Reply emmainab May 7, 2009 at 10:00 AM

    I made these tonight and they were a big hit. I baked them at a lower temperature for a longer time to coincide with the timing of the main course being served. I turned them several times. My new favorite way to shine when company is coming, or not.

  • Reply Shaheen May 7, 2009 at 2:41 PM

    Emma: That’s a great idea to slow bake them so they are timed perfectly. Now I feel like making these again!

  • Reply Anonymous May 8, 2009 at 2:49 AM

    We do pretty much the same, but add three tablespoons of fresh rosemary to the mix.

  • Reply Maarten May 11, 2009 at 12:47 AM

    I made these twice now and i love them.
    these are the best fries i’ve ever made.

  • Reply Shaheen May 11, 2009 at 1:25 AM

    Rosemary and potatoes is one of my fave pairings as well!

    Maarten, I’m so happy these worked out nicely for you.

  • Reply Divya Vikram May 12, 2009 at 6:06 AM

    Just adorable!!

  • Reply Karly May 13, 2009 at 2:37 AM

    I’ve made these a couple times since seeing your recipe and I looove them! Mine never turn out as pretty as yours though!

  • Reply Anonymous May 17, 2009 at 11:53 AM

    THOU SHALT NOT PUT KETCHUP ON GOOD FOOD, AMERICAN PERSON!!

  • Reply Shaheen May 17, 2009 at 12:26 PM

    Yay! I’m so happy to hear that, Karly!

    Anon: LOL! Not a huge fan of ketchup, unless it is home made! And FYI, I’m not American.

  • Reply Foodaholic May 18, 2009 at 5:58 AM

    Oooh those look so good! I love garlic and potato wedges so I can’t wait to make these.

  • Reply Anonymous May 21, 2009 at 5:20 AM

    do not microwave plastic wrap

  • Reply Anonymous May 25, 2009 at 11:07 AM

    Be careful if you don’t treat your garlic/oil mixture. Botulism is an aerobic [grows in the absence of oxygen] toxin. Toxins can not, in any way, shape, or form, be cooked out of food. Garlic will grow the toxin when in an aerobic solution such as oil. Just a friendly little tip!

  • Reply Shaheen May 25, 2009 at 11:54 AM

    Anon 1: Microwave safe plastic wrap shouldn’t hurt right? I know what you’re talking about and I void plastics in the microwave as much as I can.

    Anon 2: If I were you I wouldn’t be too worried about the from garlic because the infection surfaces only when the garlic is stored without acidification. Here, I’m consuming it immediately and only gently heating the oil with the garlic to deepen the flavour. But thanks for bringing this up – I will be be cautious about storing herbs/garlic in oil.

  • Reply [eatingclub] vancouver || js May 26, 2009 at 7:29 AM

    I will make this. Combining techniques (microwave-oven) sounds like the ticket: the fries look amazing! Thanks for sharing.

  • Reply Tommaso May 27, 2009 at 6:28 PM

    The recipe is excellent. I very often add rosemary. What i will never understand is the mayo and the ketchup.Keep it healthy and light!

    Tommaso

  • Reply Garden Tool User May 28, 2009 at 12:46 AM

    Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend! Thanks :)

  • Reply Nikki the Foodie of Lobster Gram May 28, 2009 at 2:43 AM

    Awesome recipe. I’m so making this with dinner tonight. Now all I need to do is come up with an entree!

  • Reply Mary Coleman May 31, 2009 at 12:03 AM

    Fabulous fries…i truly love the baked ones..glad to have found you!

  • Reply Shaheen May 31, 2009 at 11:04 PM

    Tommaso: I love it plain. Folks at home dig ketchup.

    Log and Nikki: I hope you love it!

    Mary: I’m glad you found me too! :D

  • Reply Ju (The Little Teochew) June 4, 2009 at 9:38 PM

    Hi Shaheen,, I made them today! Love them! Thanks for sharing :D
    http://thelittleteochew.blogspot.com/2009/06/garlicky-oven-wedges.html

  • Reply Shaheen June 4, 2009 at 10:58 PM

    Little Teochew: Awesome! They look great!

  • Reply Amanda June 7, 2009 at 7:20 AM

    I've had these bookmarked since April. I am adding these to my menu this week :)

  • Reply Shaheen June 7, 2009 at 8:57 AM

    Oh yay, Amanda! I will hop over to your blog in a few days to see how they turned out for you! :) And my, you have so many blogs!

  • Reply Anonymous June 9, 2009 at 11:55 PM

    Oh,these are absolutely fantastic!! I've made them a couple of times now and they will become a staple in our house. Another lite alternative to the greasy stuff!

    My husband even picked these today when I asked him what kind of potatoes he wanted ("the garlicky thingies"). I adore these with Ranch dressing, it's give a cool touch to the spices. They make the whole kitchen smell delicious.

    Thank you, thank you, thank you!

  • Reply Shaheen June 10, 2009 at 12:07 AM

    Hey there, I'm really touched by your comment. You are very welcome. I am so happy your family loves and enjoys these fries! :D

  • Reply Navin June 16, 2009 at 7:04 PM

    Will definitely try this and get back to you..

  • Reply cleanbin June 22, 2009 at 9:26 AM

    I'm just going to add my two cents here because I just tried this recipe and I love it! I've never been able to make fries as crispy as this in the oven! Thanks so much. Every recipe I've triedfrom this site is amazing.

  • Reply Shaheen June 22, 2009 at 8:00 PM

    Thank you cleanbin. Love your blog initiative!

  • Reply Nicole Hansen July 1, 2009 at 3:11 PM

    These were good tasting but the temperature/time is too high and too long. The inside dried out in a lot of them too. Definitely a potential winner, but next time I will turn down the oven and take them out sooner.

  • Reply Anonymous July 5, 2009 at 10:25 PM

    This is a much try for me. Two of my favorite things garlic and potatoes.

  • Reply Sneha July 11, 2009 at 7:16 PM

    Im trying this tomorrow!! I love your blog Coco…it never fails to inspire me :D

  • Reply Deborah Barocas July 13, 2009 at 7:56 AM

    These fries will go perfectly well with my Lobster Roll that I make weekly for my family in the summertime. Thanks for the greta pic.

  • Reply Benjamin July 20, 2009 at 10:07 PM

    thanks for this great recipe. Made them last Sunday. Everybody loved them. I think the cornstarch made the difference.
    The microwave step made me a little nervous though. Never put potatoes in the microwave and I don't know exactly what effect the microwave treatment had, but I followed your steps exactly. =)
    Maybe you can shed some light on this. Do you normally cook potatoes in the microwave or is this some kind of special thing (maybe only to precook) for this recipe?
    cheers benjamin

  • Reply The Purple Foodie July 20, 2009 at 11:02 PM

    Thanks, guys. :)

    Benjamin: TO tell you the truth, I never use the microwave. But because of the fast food lifestyle that most follow, explaining the microwave method seems apt.

    What I acutally do is, scrub and dry the potatoes and then cook them in skillet over low heat, turning frequently, until a knife cuts through. The I continue with the rest of the recipe as it is.

  • Reply misterrios July 22, 2009 at 4:32 PM

    Now I am totally jonesing for fries, but I know whatever I get will not be as delicious as these look. I have to make these to sate my Fries urge now.

  • Reply eggroll July 28, 2009 at 3:28 AM

    These were delicious, but I have a quick suggestion for those who may be cooking for just themselves!

    Don't use your toaster oven! :(

    I just made these (using only one potato, since it was just for me), and cooked them in a toaster oven instead of my big oven. Unfortunately, the uneven heat in most toaster ovens can really burn these, even if you watch them really closely.

    At least half of them were good. :) Try them with chipotle powder instead of cayenne for some delicious smokiness.

  • Reply DR July 28, 2009 at 6:21 AM

    TURNED ON THE KITCHEN EXHAUST FAN TO INFUSE THE NEIGHBOORHOOD WITH THE WONDERFUL ODOR OF THESE ROASTING IN THE OVEN. THEY ARE ALMOST DONE….GOTTA GO!

  • Reply Shaheen July 28, 2009 at 9:02 AM

    eggroll: Love the idea of adding chipotle! Will try it the next time I make these.

    DR: your comment made me grin from ear to ear. thank you!

  • Reply Anonymous July 30, 2009 at 4:17 AM

    This is the first time I am on ur site…AND OMG…..I love the garlicky potatoes….and cannot wait to try them

  • Reply Jamie July 31, 2009 at 10:06 PM

    Fabulous! I have just been dreaming of crispy oven wedges but these do it one (or two) up! Wow do I want some of these!

  • Reply Clotilde August 3, 2009 at 3:27 AM

    Those garlicky potatoes look really scrumptious!

  • Reply Anonymous August 3, 2009 at 11:11 PM

    I make these but dont pre-cook in the microwave and use a silpat on a 1/2 sheet. Just tosss with everything and bake. 1 hour cook time @ 420. Flip after 1/2 hour. I also add smoked paprika, tastyyyy!

  • Reply Joey August 20, 2009 at 8:14 AM

    Looks so delicious, a nice twist on mundane plain fries!

  • Reply Annie August 29, 2009 at 6:10 AM

    These are FANTASTIC. Absolutely AMAZING. I will be making these for years to come.

  • Reply Nora August 29, 2009 at 6:00 PM

    I want to make these tomorrow, but I don't have a microwave. Can I also not pre-cook them, and just put them in the oven longer?

  • Reply The Purple Foodie August 29, 2009 at 10:06 PM

    Nora: I've made these without using the microwave and they turn out to be just as delicious! In a dry pan or skillet, just roast the potatoes until a knife comes out clean. Covering the pan makes it cook though faster. Then you can continue cooking them just as you would, according to the recipe.

  • Reply Anonymous September 9, 2009 at 5:49 AM

    Ketchup haters need to try some homemade ketchups! I know what you mean though.. that goopy red stuff you buy in the bottle needs to stay where it belongs. :)

  • Reply Anonymous September 12, 2009 at 1:00 AM

    these are absolutely amazing! so good! i used minced garlic instead of cloves, since i didn't have the cloves. i feel that it worked out better, for a more, all-over garlic taste! i also used paprika, because we had no cayenne! it was still amazing. i think the cayenne would have added a little too much bite to my liking! all in all, fantastic homemade fries!

  • Reply Anonymous September 18, 2009 at 2:32 AM

    I made them for my wife and we both LOVED them.
    Easy, delicious and as tasty as deep fried!
    I've told others about them and they want the recipe too, so I've sent them this link! Thanks!

  • Reply Vidya Rao September 22, 2009 at 9:10 PM

    Simply superb! Cant wait to try, Vidya

  • Reply The Purple Foodie September 23, 2009 at 2:59 AM

    Anon 1: bang on!

    Anon 2: Being Indians, we are used to having a pungent bite in all our foods, but I'm happy to know that paprika worked for you! I have to agree with you on the minced garlic.

    Anon 3: What a sweet husband you are! Thanks for sharing the link as well! :)

    Vidya: Let me know when you do!

  • Reply Anonymous September 24, 2009 at 2:29 AM

    WOW thank you for posting this! i just made these and OMG do they taste good. me and my friends are already in love with these things!

  • Reply Valkyrie October 5, 2009 at 1:42 PM

    I just stumbled across your blog, and based on this recipe alone, I've already subscribed! I look forward to exploring more of your (vegetarian) recipes. Thanks again, Shaheen!

  • Reply Anonymous October 6, 2009 at 5:00 AM

    OMG these were the best oven fries I have ever tasted my son said they are amazing so crunchy and a nice bite to them I had them with mayo. Next time I have to double the recipe they were so good now I have to pass it along to the rest of my family and friends thank you.

  • Reply The Purple Foodie October 8, 2009 at 2:19 AM

    Anon 1 and 2: Thank you for reporting back!

    Valkyrie: Thank you for subscribing!

  • Reply Anonymous October 13, 2009 at 7:15 AM

    cover with bacon crumbles and dip in sour cream.. MMMMMMMMMMM!!!!!!!

  • Reply jason October 21, 2009 at 3:57 PM

    I tried this recipe and it was delicious! Next time I will use less salt though. I love your website, by the way!

  • Reply The Double Dipped Life October 23, 2009 at 10:29 PM

    Oh, I'm making these!

  • Reply Jamie October 23, 2009 at 11:54 PM

    Very impressive you have had that many views. Your photos are beautiful, and garlic combined with any form of carbohydrate is my favorite :)

  • Reply cspurlock October 29, 2009 at 7:29 PM

    These were FABULOUS!! I've always wanted a steller recipe to make bake fries. I paired these with a pork tenderloin recipe of mine for my husband's birthday dinner. Needless to say we were both happy & pleasantly surprised. Will make again and again!! Thxs for posting. Your blog is on my reader list & this recipe made it to my recipe box! Very-high marks!

  • Reply The Purple Foodie October 29, 2009 at 8:35 PM

    cspurlock: I am so happy to know you used this for your husbands birthday dinner! Kinda nice to know that there was a purple foodie influence on a special day in your family. :))

  • Reply Lebouffe November 1, 2009 at 8:07 PM

    Made it yesterday.. Will post it up in a day or so.. Turned out very nice and disappeared very fast too!!. My first attempt at baking at home.. -Naina

  • Reply The Purple Foodie November 1, 2009 at 9:05 PM

    Looking forward to your post, Naina!

  • Reply pokkisam November 5, 2009 at 10:57 AM

    Very tasty recipe…You make me hungry :)

  • Reply Anonymous November 17, 2009 at 6:52 PM

    Hmmm… re: plastic wrap debate…
    I wonder if some tightly twisted parchment paper would work just as well and not be quite so, well, plasticy.

    Even the "micro-wave safe" stuff, I am hesitant about. I don't really trust plastic. I mean, at first they told us that number 7 plastic, BPA, was fine, and look what's going on now!

    Just be aware, and be careful!

    And these fries look AMAZING! om nom nom!

  • Reply Anonymous November 27, 2009 at 12:19 PM

    I made these and they were amazing.

  • Reply Tatiana December 1, 2009 at 8:49 PM

    Made them, loved them! Thanks for sharing the recipe :)

  • Reply Madame Sucre December 1, 2009 at 9:48 PM

    a must do for the family!!! specially the kids! I love garlic so much .. :D

  • Reply nithya at hungrydesi December 1, 2009 at 10:23 PM

    Wow, those look amazing. A great combination of two of my favorites – garlic and potatoes. I can't believe that they got so crispy with just baking…guess it's the cornstarch? Going to have to try them today.

  • Reply The Purple Foodie December 1, 2009 at 10:34 PM

    Oh yes Nithya, it's the cornstarch. Didn't know what a magical thing it was until I made these fries. I have never made fries any other way since.

  • Reply mhgdblog December 4, 2009 at 8:34 AM

    Holy S – I made these last night and they were so good I wanted to slap somebody! Thanks for sharing!

  • Reply Anonymous December 14, 2009 at 10:24 PM

    I just made the wedges with one potato ( I am alone at home; my husband is in Halifax for the week) and gobbled it all at once, as soon as they came out of the oven, with sweet chilli sauce which I rustled at the last minute by mixing together red hot chilli sauce and a lil honey, since I thought tomato ketchup to be too bland with this and I didn't have any mayo. They were absolutely fabulous! I will make some for my husband when he comes home. I know he will love it. Thanks for sharing this amazing snack!

  • Reply Online Colleges December 15, 2009 at 11:55 PM

    YUM! These look absoloutely delicious. I can't wait to make them. Thanks for the great recipe.

  • Reply Vipula December 18, 2009 at 10:08 PM

    I made these (W/o the corn starch coz did not have it at home ) -was so tasty !

  • Reply Lesley December 22, 2009 at 5:37 AM

    Just made these, very good! A little spicier than I probably would have made on my own but they put frozen wedges and deli wedges to absolute shame! I used Sierra Gold potatoes because I had them on hand, the insides stayed SO moist and didn't crumble at all. I wish the outsides would have been a little more moist and crinkly rather than crunchy, I think next time I will just use an extra tablespoon of oil.

  • Reply Anonymous December 23, 2009 at 1:18 PM

    Only thing not going for this recipe is that you use SIX TABLESPOONS of olive oil – that is not low fat, that is loaded!

    You can make these with fry light spray and they are so much more healthy.

  • Reply Anonymous December 31, 2009 at 4:09 AM

    and if you don't have a microwave? I guess i'll try baking them (I live in Buenos Aires, Argentina in an older house that only has a simple gas stove and gas oven, no room for a microwave) I'l try it out and give feedback :)

  • Reply Leoni December 31, 2009 at 11:45 PM

    i have a question about the parboiling step…did you cut the potatoes into wedges first, or did you parboil the whole potatoe, THEN cut into wedges? the microwave/plastic wrap thing makes me a little nervous too. thanks a lot, these look SOO GOOOOD.

  • Reply The Purple Foodie January 1, 2010 at 4:06 PM

    Anon, there is an update about a method so that you don't use the microwave. I personally am not a fan so have converted to the par -boiling method!

    Leoni: Yes, I first cut them then par boiled them. Remove them from the water while they're still hot and let them steam dry – this way they will stay wonderfully crisp. Hope you enjoy them!

  • Reply Anonymous January 6, 2010 at 7:12 PM

    What temperature do you all use? The recipe calls for 225°C/475° F. Problem is the math is wrong, and 225° C is actually 437° F…

    gus the engineer….

  • Reply The Purple Foodie January 6, 2010 at 11:42 PM

    Whooops! Rectified! :)

  • Reply Anonymous January 9, 2010 at 5:46 AM

    DELICIOUS
    And so easy !

  • Reply Anonymous January 19, 2010 at 7:59 PM

    mmmmmm! these are delicious and very easy to make. didn't use a microwave though, we just tossed them in a frying pan to coat them and then put them in the oven! :)

  • Reply Anonymous January 25, 2010 at 9:37 PM

    Just ate one after they came out of the oven. utterly delicious. my younger brothers friends are all begining to crowd around. uh oh.
    thanks so much!!!

    -Evan

  • Reply Anonymous January 25, 2010 at 9:37 PM

    Just ate one after they came out of the oven. utterly delicious. my younger brothers friends are all begining to crowd around. uh oh.
    thanks so much!!!

    -Evan

  • Reply Ducky January 27, 2010 at 5:33 PM

    I made these just a couple of days ago, and they were excellent! I boiled the potatoes for a couple of minutes instead of microwaving them, and then drained them and baked them for about 50 minutes. I also substituted regular garlic cloves with chinese garlic, about one and a half, minced. YUM!

  • Reply Anonymous January 30, 2010 at 9:38 AM

    Is it just me? I don't get Step 2 about warming the olive oil and garlic???

  • Reply Rebecca February 4, 2010 at 7:15 AM

    I have made these several times, and they are absolutely. outstanding. Outstanding I say! Thanks for sharing!

  • Reply Carsten February 5, 2010 at 2:44 PM

    Thanks for sharing this recipe. I really feel hungry!

    Cheers,

    Carsten
    tasteandshare.com
    food social network * wine social network

  • Reply Rissa88 February 21, 2010 at 6:11 PM

    I like your recipe! I really like the smell of garlic.

  • Reply Jenn February 25, 2010 at 3:51 AM

    These look fantastic! I can't wait to try them!

  • Reply Kevin February 25, 2010 at 8:33 AM

    I've got to say that these fries have become a family favorite!! I stumbled upon your site a couple of month's ago, and I think I've made them 8-10 times since. Believe it or not, they're just as good, if not better when made with sweet potatoes – but you do need to lower the temperature a little to keep them from burning. Anyway, thanks for all of the great recipes!!

    Look us up if you ever make it to Southern California…

  • Reply miss 615 March 13, 2010 at 11:27 PM

    yum these look delic. cant wait to eat with my mayo since im from the south see yall later

  • Reply cigan1 March 26, 2010 at 12:31 PM

    Great post! Keep up the good work.

  • Reply Jennifer Cote March 26, 2010 at 9:14 PM

    Sounds like this will go perfect with the brunch theme I've having on Palm Sunday- a few frittatas, fruit, bagels… And these potatoes! Thanks for posting!

  • Reply Daniel March 27, 2010 at 8:01 AM

    Great job I think I might need more then 8 garlic cloves since I absolutely love garlic… and fries… :)

  • Reply The Purple Foodie March 27, 2010 at 9:17 AM

    Daniel, you're my kind of person. :D

  • Reply Guest March 27, 2010 at 9:41 AM

    These look amazing, going to try them this weekend! =)

  • Reply David March 27, 2010 at 9:41 AM

    These look amazing! Going to try these this weekend. =)

  • Reply Valarie March 27, 2010 at 9:43 AM

    Those look absolutely wonderful! I will have to try this recipe once I get my kitchen sorted!

  • Reply daniel March 28, 2010 at 5:53 PM

    wow! i barely glanced at these and i found i had put food on the stove!

  • Reply Jared March 31, 2010 at 1:51 PM

    I took this recipe and topped them with melted cheddar and crumbled bacon. Wow, thank you for this, these are delicious.

  • Reply Brook March 31, 2010 at 7:16 PM

    Yum! I am going to try these out tonight. Microwaving them before cooking in the oven sounds like a great idea. I have never thought of doing that way before. Thanks.

  • Reply loreloreliz April 4, 2010 at 10:19 AM

    The same thing happened to me, my fries were very dried ¡¡ But they tasted very well. I will try again.

  • Reply loreloreliz April 4, 2010 at 10:28 AM

    I´m very thankfull for your recipe. Here in my city a restaurant sells this kind of fries, and I had wondered for many years, How do they do it ¡¡¡. … You don´t know how much I try.
    And now ¡¡ I did it… I´m very happy. But next time I will leave it a little bit less in the oven, they were very dry.. but the taste, was just what I had been looking for.
    So I will try and try.. now looking for the texture.
    Thanks ¡¡

  • Reply Sharon D. April 4, 2010 at 6:42 PM

    yummmmm I do sweet potatoes the same way

  • Reply Sharon D. April 4, 2010 at 6:43 PM

    yummm – I do sweet potatoes the same way

  • Reply Karyn April 5, 2010 at 1:20 AM

    I made these last night. They were very good – I do have to say, however, that the fresh garlic gets a bit overdone in the oven at such a high temperature over 40 minutes. Don't see much of a way to avoid that, except, of course, to leave it out altogether and serve the oily garlic over the top of the fries as an accompaniment/dip after they come out of the oven (like Trader Joe's Garlic Fries – yum!).

    Otherwise, great and tasty – I was surprised by how well the cornstarch worked.

  • Reply Shay April 5, 2010 at 11:39 AM

    Would you be able to serve these with ranch dressing just like traditional potato wedges?

  • Reply The Purple Foodie April 6, 2010 at 8:31 AM

    of course!!

  • Reply snikkers April 16, 2010 at 12:59 AM

    How long do you parboil them for? I'm like you and microwaves…

  • Reply The Purple Foodie April 16, 2010 at 9:19 AM

    I'd say until a knife passed through a wedge slides through comfortably since different potatoes have different cooking time. Also, it depends how thick you've cut them.

  • Reply Eva April 18, 2010 at 8:09 AM

    Your photos are amazing! My mouth is watering from looking at them. Gotta try these! Thanks.

  • Reply annie May 11, 2010 at 1:18 PM

    sooooo yummy! just made them for my bf and i!!!! thanks from nz :)

  • Reply Food Photo Archive | PurpleFoodie.com May 13, 2010 at 3:07 AM

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  • Reply All-time Favourite on Foodgawker: Garlicky Baked Fries! | PurpleFoodie.com May 16, 2010 at 5:19 PM

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  • Reply Hasselback Potatoes | Rational Ovens May 26, 2010 at 9:39 AM

    […] are gorgeous: they have style and show up with beautiful crust and structure.” And from experience, you and I can both vouch for our love for all things potatoes, and all things crispy on the […]

  • Reply Marinated Eggplant with Garlic and Herbs | PurpleFoodie.com May 26, 2010 at 9:44 PM

    […] milder cousin, sweet marjoram. Plus I used the awesome infusion technique I learned when I made the garlicky baked fries instead of simply plopping the garlic into the oil. Fantastic results! Marniated Eggplant with […]

  • Reply Hasselback Potatoes | Rational Ovens May 27, 2010 at 12:36 AM

    […] are gorgeous: they have style and show up with beautiful crust and structure.” And from experience, you and I can both vouch for our love for all things potato, and all things crispy on the outside […]

  • Reply Barry Eagen June 2, 2010 at 5:39 PM

    Wow, fries. Wow.

  • Reply Jessica "Su Good Sweets" June 3, 2010 at 7:10 AM

    I could never get homebaked fries crispy. Just made these. Wow! Better than real fries at a restaurant. Perfect tender insides and great flavor. Next time I’ll reduce the salt to 1 tsp.

  • Reply Vanessa @ Mom's Menu Planner June 5, 2010 at 2:22 AM

    I love trying out new french fry recipes! These look great, can’t wait to try them :)

  • Reply PurpleFoodie’s Food Photography Portfolio June 6, 2010 at 4:18 PM

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  • Reply heyder June 9, 2010 at 1:50 PM

    I could honestly give two shits about where your husband is this week.

  • Reply Matt June 10, 2010 at 7:48 AM

    Wow! I tried these tonight, and they came out wonderful!

    I sliced the potatoes into wedges, then parboiled them for about 6 minutes. Then I coated them in the garlic oil, and then combined the corn startch mixture into the potato wedges. They came out as if they were fried. So yummy! They went perfectly with the #7 steak I cooked! Thank you so much for sharing this recipe, which I’ll be keeping in my repertoire!

    Kudos!!

  • Reply Anonymous June 18, 2010 at 4:55 AM

    I made this same thing but with smaller potatoes. I microwaved the potatoes in a tupperware with a lid because I didn’t have plastic wrap. I also only used 2 tbsp of oil. Turned out really good! Thanks!

  • Reply Find 100s of fantastic easy recipes for international cuisine, cakes, breads and other snacks July 9, 2010 at 2:47 PM

    […] Zucchini and Goat’s Cheese Pizza Sides Caramelised Corn with Fresh Mint Fried Bombay Duck Garlicky Baked Fries (wedges, actually!) Garlicky Herb Twists Herb Butter Mushrooms with Smoked Mozzarella Herby Purple Potatoes Hasselback […]

  • Reply Of Updates and Olive Oil July 16, 2010 at 2:57 AM

    […] in salad dressings, as a finishing oil for pastas and risottos, or best of all, to make these garlicky baked fries (which incidentally, have got 171K views so far). I pretty much eyeballed the garlic oil, so […]

  • Reply nags July 31, 2010 at 6:42 PM

    just made these. they are awesome!

  • Reply Anonymous August 5, 2010 at 1:03 AM

    me and my bf made these last night and OMG they were delicious!!!

    such simple, pure ingredients and an amazing taste, wow

    we absolutely loved them and have another batch in the fridge to make tonight for our friends! and were trying those mozzarella mushies next!

    thankyou for this, were so glad we stumbled on to ur site :)

    • Reply John December 1, 2010 at 11:14 AM

      Where would I go about finding the recipe for these “mozzarella mushies ” that you mention? They sound delicious and I love cheese so I don’t think I could really go wrong with this.

  • Reply eileen August 28, 2010 at 4:55 AM

    Even my picky eater loved these fries! So so easy and delicious!

  • Reply Fleur de Sel Cookies September 10, 2010 at 6:43 PM

    […] to get my hands on!) from the recipe I found Tim’s blog. I love everything he makes (remember the garlicky fries or the chocolate caramel tartlets? You have to thank him for it). And when something has butter in […]

  • Reply Meenal September 13, 2010 at 4:28 PM

    awesomeee … as always .. hey but wanted to know where do i get this kosher sea salt / or any other sea salt from ?

    • Reply The Purple Foodie September 13, 2010 at 4:38 PM

      You could use regular salt. Details of where you can find specific salts is on the Baking in Bombay post.

    • Reply Erin November 8, 2010 at 2:20 PM

      FYI….I found Kosher sea salt at Whole Foods. I’ve even seen it @ my local grocery store (Safeway) from time to time in the “ethnic foods” aisle. You don’t need to necessarily order it online if you’re close to specialty/gourmet markets.

  • Reply kristin September 15, 2010 at 11:53 PM

    These were so delicious! I made them with regular and with sweet potatoes. OMG the sweet potatoes with garlic?! To die for! Thanks for such a nice, simple recipe!

  • Reply Dedra Bertaina September 18, 2010 at 10:05 PM

    Hello Dude , i love w/ ur web blog. LOL Please come to my blog

  • Reply Alison September 26, 2010 at 11:56 PM

    those aren’t fries.
    they’re potato wedges, a fry is usually thin and straight or thin and curled or thin and wavy almost like your hair.

    • Reply Sarah September 27, 2010 at 1:44 AM

      Either way, they are potato-y goodness. Who cares what they are called?

  • Reply Susan September 27, 2010 at 11:03 PM

    Made it this past weekend – DELICIOUS! Thanks! Will be using this every time I have a craving for fries! :)

  • Reply Anthony Meth October 2, 2010 at 9:48 AM

    You definitely put a new spin on a subject thats been written about for years. Great stuff, just great!

  • Reply Courtney October 3, 2010 at 5:56 PM

    Oh my yummy goodness. Fries are my weakness.
    Thanks for sharing :)

  • Reply Gab October 6, 2010 at 3:25 AM

    Great recipe :D Thanks!

  • Reply Si Hoare October 14, 2010 at 9:12 PM

    Ah but once you cook Garlic all of the goodheart sfuff disappears ( same as with olive oil ) . .

  • Reply Christine October 18, 2010 at 5:28 AM

    I love these fries!! They are my fry standby! Thank you for a wonderful & consistently delicious recipe!

  • Reply Dima October 20, 2010 at 12:06 AM

    im just wondering is there any other way to make this recipe without using the microwave?

  • Reply YUMMY Garlic Sweet Potato Fries | ohamanda.com October 21, 2010 at 8:06 PM

    […] (for little fingers) and mixed with onions and peppers. A few weeks ago I found the most delicious potato fries recipe ever from (my  new favorite blog name) THE PURPLE FOODIE. She used regular old russet potatoes. […]

  • Reply Renna October 23, 2010 at 1:26 AM

    I saw a recipe very similar to this yesterday, which I thought I’d bookmarked, but when I looked for it today, it was not to be found. A google search led me to your version, which I’m glad of because I wouldn’t have thought of using the parboil method. My batch is in the oven now, but I just snuck a taste, and my, oh my, are they ever divine! Thank you for sharing this recipe. :-)

  • Reply mo October 25, 2010 at 4:28 AM

    these look amazing! how many servings would you say this makes?

  • Reply sam e October 27, 2010 at 6:00 AM

    Way to salty but other then that these are awesome

  • Reply cat November 1, 2010 at 6:55 AM

    i made this recipe today and it was delicious, my husband gave me 9 out 10 stars! jaajaja (i make him rate my food) beautiful recipe

  • Reply Ashley Bobbi November 4, 2010 at 9:46 PM

    My boyfriend came across this recipe online and when I checked out the link I knew I had to try them. Hands down the best oven baked garlic wedges I have ever made/eaten. Thanks for posting and I can’t wait to try out the rest of your recipes!!

  • Reply Matt November 5, 2010 at 9:54 PM

    Can I have some now please?

  • Reply myfavepoo November 12, 2010 at 4:08 PM

    its farting time

  • Reply SharSher November 22, 2010 at 5:00 AM

    Just tried them, they are pretty good.

  • Reply Sharmishtha November 22, 2010 at 3:32 PM

    So with the parboiling method, u didn’t use ANY oil at all?

    • Reply The Purple Foodie November 22, 2010 at 3:51 PM

      Nothing changes when I parboil.. it’s just different method to semi-cook the potatoes before they’re baked in the oven.

  • Reply Stevie96 November 28, 2010 at 6:36 PM

    Wow, they look amazing, will definately try this. For anybody interested, this roast potato recipie link is also excellent:
    http://www.bukisa.com/articles/401739_perfect-roast-potatoes-every-time

  • Reply Kusum Rohra December 6, 2010 at 8:17 PM

    When I tried these for the first time, the corn flour turned a little lumpy and the colour was not anything close to your pictures :)

    But then I tried them again and again, till I have now become a pro at making these :) My husband and friends love these and gobble up an entire batch in like 3 minutes :)

    Cheers!

  • Reply Anonymous December 7, 2010 at 10:48 AM

    I can’t even tell you how much I adore this recipe. i made it earlier tonight, and it was sOooooo amazing, im eating some leftovers now that are COLD and theyre still wonderful

  • Reply Arc December 9, 2010 at 6:13 PM

    Hi,really amazing recipe, got to try this. Btw where can i get
    Russet potatoes , coarse sea salt, garlic powder,cayenne pepper in mumbai.
    please help i am new in mumbai
    thanks

    • Reply The Purple Foodie December 9, 2010 at 6:16 PM

      Hi Arc, you need to improvise with regular potatoes. The results are just as delicious. For details on where to find the other ingredients, refer to Baking in Bombay.

      • Reply Anonymous December 10, 2010 at 3:11 PM

        Thanks a lot PF , i could get some of the stuff at alfa today.
        Just one question, can i get the Russet potatoes at hypercity?
        Where did you get yours from?

  • Reply aj December 12, 2010 at 8:54 AM

    i wounder why corn starch? someone commented ‘farting time’. you betcha, that stuff is hard to digest. i’m not uber organic/natural but i do like to be regular. perhaps subing out the corn starch all together? or do an egg wash, then flour, then the goodies ya wanna stick to your pots of choice? just a thought?

  • Reply Alyssab2 December 21, 2010 at 10:05 AM

    These were SO YUMMY!!!!!!!!!!! Thanks so much for sharing this. Im going to try the babka tomorrow. Keep those recipes coming!!

  • Reply Firdous December 23, 2010 at 2:31 AM

    Iv been visiting ur site very frequently and staring at these wedges for quite some time now. Made them 2 days back. Heavenly. Hubby finally understands the obsession. Nutella Pinwheels r next on the list :)

  • Reply Jennifer December 29, 2010 at 2:08 AM

    This sounds SO good! I love potatoes AND garlic so it’s a win win!

  • Reply Anonymous December 30, 2010 at 5:47 PM

    will i get cayenne pepper at alfa or crowfer mkt?
    i have been searching for it since a long time.
    please help

  • Reply shahanaz January 14, 2011 at 3:08 PM

    i tried the garlic fries but the cornstarch didnot coat on the potates properly
    but still they turn out very tasty thanks a lot

  • Reply Jon January 24, 2011 at 4:38 AM

    These look amazing. I’m gonna try adding some coriander and Szechuan pepper as well into that oil. I’ll probably use sesame along with (or instead of) olive. Gotta put my Asian twist on it ~.^

  • Reply Sarah January 25, 2011 at 9:55 AM

    I made these for dinner tonight, and they were delicious, but they stuck to the pan. I spent 15 minutes scraping them off with a metal spatula and they got all mushed up. They were still really oily. I don’t understand how something so oily could stick so strongly to a non-stick cookie sheet. Granted the pans are fairly old, but it was seriously as if the potatoes had been glued down. I’ve never had anything get so stuck to those pans. I was so sad :(

    I used regular potatoes, and I peeled them because my peels were less than appetizing. I also used one more potato, but increased the amount of oil and dry ingredients proportionately. Do you think it was the combination of starchier potatoes and corn starch that caused the sticking?

  • Reply Riya January 25, 2011 at 4:57 PM

    Hi
    Tried this yesterday and it was amazing.My guests loved it.Thanks a lot ya.

  • Reply Lisa January 26, 2011 at 8:08 AM

    I just made these tonight. They definitely weren’t the nice golden brown color yours turned out to be but they were still tasty. The fries were a bit spicier than I anticipated so I’ll probably use less black and cayenne pepper and more salt next time!

  • Reply Lori January 31, 2011 at 9:47 AM

    Best oven fries I’ve ever had!

  • Reply ruth February 22, 2011 at 5:37 AM

    these fries look so delicious. i like oven baked fries better fried.

  • Reply Diana February 22, 2011 at 5:02 PM

    Hi :) First of all thanks for sharing, I’m really looking forward to trying this recipe but I must ask when you parboiled the potatoes did you ad the garlic mix while letting them dry?

    • Reply The Purple Foodie February 22, 2011 at 5:30 PM

      Hi Diana, I left the potatoes dry completely before adding the garlic mix.

      • Reply Diana February 23, 2011 at 9:10 AM

        ohh ok :D thanks a lot for your response :)

  • Reply Amy February 28, 2011 at 11:09 PM

    In step 2, you mention “warming” the bowl. What do you mean by that?

  • Reply Rebecca Jones March 1, 2011 at 7:20 AM

    Super Yummy! Thanks!

  • Reply Mike L March 9, 2011 at 11:41 PM

    You have changed my life with this recipe.

  • Reply bergamot March 15, 2011 at 1:19 PM

    I made these over the weekend, parboiling the potatoes and using some herbs and in a pan instead of the oven!!

  • Reply 'Ria March 22, 2011 at 1:35 AM

    Oh my god…These are effing amazing…I decided to make them as Poutine…It came out FANTASTIC!!!!!! Wooooo for garlic fries :)

  • Reply slim dream March 25, 2011 at 10:28 PM

    dam this looks so tasty! for breakfast lmfao

  • Reply Munchie Must Have « 44 Imaginary Friends. April 13, 2011 at 8:59 AM

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  • Reply Jessica April 14, 2011 at 3:45 AM

    So par-boiling with the garlic mixture, correct? :)

  • Reply Janet April 14, 2011 at 7:04 AM

    These are fantastic! Why did I never think of coating oven fries in corn starch before? So crispy and delicious.

  • Reply Janet April 14, 2011 at 7:11 AM

    For the record, I parboiled these, but not for very long. It was probably five minutes total once the water boiled. I did this BEFORE tossing the taters with the oil and garlic.

  • Reply Twisted Cards #56- Be Happy « Sweet Paper Treats April 23, 2011 at 8:05 PM

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  • Reply Chelsea May 1, 2011 at 9:50 PM

    Yum! I’m making these as soon as my husband gets home. I’ve been making a similar recipe with sweet potatoes, but these sound even better!

    http://www.sothisisarmylife.blogspot.com

  • Reply danielle May 2, 2011 at 4:17 AM

    I made these last night and they were amazing! I am so glad I stumbled across this recipe.

    danielle

  • Reply home chef May 3, 2011 at 11:29 AM

    omg!
    it looks so unhealthily delicious. It drives me mad.

  • Reply Bhavna May 5, 2011 at 8:07 PM

    Yumminess!! Am so gad they are baked…Have 4 questions: 1. Whats russet potato – will normal potato not do? 2. Whats cayenne powder? Which other recipes can I use it in (don’t want to add another bottle to the pantry which wont be used) 3. Does garlic powder = garlic salt? 4. Did you leave the potato skins on?

    • Reply The Purple Foodie May 5, 2011 at 10:57 PM

      Hello!
      1. Russets are a type of American potatoes. Don’t bother about that – just use what you get locally. :)
      2. Cayenne = red chilli powder.
      3. Garlic powder is garlic salt without the salt. :) If you’re using garlic salt then skip the garlic.
      4. Yes, I leave the skins on.

      Let me know how it turns out for you!

      • Reply Lynn January 3, 2012 at 11:09 PM

        3. I think you mean if you’re using garlic salt, skip the salt. I don’t think that the garlic salt alone will be enough garlic. Is that right?

  • Reply Tina May 6, 2011 at 4:35 PM

    I stumbled upon this recipe while searching for baked french fries (or baked fries, I can’t remember), and I am so glad I did! These were amazing! Full of flavor, and the texture was perfect. I used the microwave method (at which my boyfriend initially laughed!). At the end of 40 minutes, some of the potatoes didn’t have that crisp/golden brown look like the photo, so I continued to cook them, stirring/flipping them every two minutes for probably an additional ten minutes. They came out perfect! Two of us ate the whole batch. I shall continue to make these again and again. Thanks for such a great recipe!

  • Reply Jared May 6, 2011 at 9:16 PM

    I always like to soak/rinse my taters for about 15-30 mins. before baking OR frying, this rinses off excess starch, allowing for much crispier fries. If you have ever tried to fry sliced potatoes, you’ll know they often get soggy and greyish-purple. So far as I can tell this is the starch, which likes to get wet and pasty, not crispy and fried. I generally soak them while doing other chores and just rinse them real quick whenever i pass by.

    • Reply jess May 8, 2011 at 8:13 AM

      Do you soak the whole potato or the potato after it’s sliced? (I’m assuming sliced but just wanting to check)

    • Reply The Purple Foodie May 8, 2011 at 9:08 AM

      I always soak it too (the cut slices), but that’s for about 5-10 minutes. I should try your method and let it soak for longer.

      • Reply ASHLEY May 22, 2011 at 5:59 AM

        Do you soak them in warm water/or cold water?

    • Reply Dianna January 18, 2012 at 3:31 AM

      It is always a good idea to rinse the starch off any sliced potato.

  • Reply Audrey Fretz May 9, 2011 at 10:55 AM

    If you’re parboiling the potatoes and skipping straight to step five, at what point do your fries get that garlic/oil soak? I imagine cooking the potatoes in the microwave with the oil and garlic is what gives it a really infused flavor, as opposed to just throwing it all on top right before the baking. You didn’t mention it, so I’m curious. :)

  • Reply mark May 15, 2011 at 7:09 AM

    Once they’re parboiled, keep them in the pot they were in, add in the oil (garlic infused), some rosemary (some other green herbs will be good too go with your faves) and coarsely ground salt (sea salt will do) and put the lid back on, shake the whole thing around (should make a mess, but the potatoes will stay intact.) then place on a baking sheet.

    Big HUGE tip: make sure to keep space between each of the potato wedges or they’ll steam instead of roasting, and you’ll wonder if you did something wrong. Doing this is basically the recipe for doing English roast potatoes which has been around for donkey’s ages.

  • Reply Lauren May 27, 2011 at 7:17 AM

    Just tried this recipe with my roommate and the fries were SO spicy and salty. We couldn’t take more than a single bite without reaching for something to drink. We even used 4 large potatoes. I suggest making sure you use huge potatoes, adding in extra ones, or cutting back on the spices. :(

    • Reply Melissa December 25, 2011 at 11:21 PM

      Are you sure you used teaspoon (tsp) measure and NOT Tablespoon (Tbls) of the spices? Also not table salt but kosher salt. I made them exactly how the recipe called for and while I did think there was a bit too much salt (I NEVER cook with any salt) for my personal taste, everyone else thought they were just right and not spicy at all.

      Turned out perfectly for us.

  • Reply Delicious Oven-Baked Garlic Fries | happy meal June 10, 2011 at 7:05 AM

    […] other night I was looking online for an oven-baked fries recipe, and came across Purple Foodie’s Garlicky Baked Fries. The pictures on Purple Foodie’s blog looked deceptively delicious – perfectly crisp, […]

  • Reply Emma June 16, 2011 at 12:15 AM

    Oh the microwaving them a little first is clever!

  • Reply blaine June 16, 2011 at 7:57 AM

    If you microwave plastic wrap… it’ll break down and can actually make you sick. Just an fyi. I’m sure in small doses it’s not as bad but don’t make a habit of it. This looks like an amazing recipe though never the less! I never would’ve thought of putting corn starch on potatoes. This is almost like battering and deep frying the potatoes except oil first. I like it. You could probably reverse this same idea and use it on chicken. Take the chicken, toss it in the dry mix, then fry it in the garlic oil. Sounds tasty.

  • Reply sadie June 16, 2011 at 3:35 PM

    Could you/would you be willing to post full instructions for the par-boiling method? I share your dislike of microwaves for cooking, and don’t actually own one anyway, but would like to try this recipe. Being rather new to this whole cooking thing, I try not to wing it until I’ve done it properly a few times… :)

    • Reply blaine June 29, 2011 at 10:47 PM

      This would be for about 3 1/2 lbs of potatoes. Start by cleaning your potatoes while you’re waters heating up to a boil. Once the waters at a medium boil, toss your potatoes in for about 20-25 minutes. You don’t want them soft as mashed potatoes, so keep an eye on them. Take em out and they should be moderately soft to the touch. Follow the recipe after that. I think this is right, but I’m not a professional chef. Just some dude who likes to cook. haha

      • Reply sadie July 26, 2011 at 2:59 AM

        Thanks, sounds easy enough. Perhaps I will give it a shot once the temperature outside decreases to somewhat less than that of the sun and just the thought of putting the stove/oven on no longer gives me heat stroke.

  • Reply sllurp! » Blog Archive » Garlic Potato Fries June 19, 2011 at 3:08 PM

    […] Read more @http://purplefoodie.com/garlicky-baked-fries/ […]

  • Reply Alison July 2, 2011 at 5:01 AM

    I made these fries for dinner. I am addicted. Thank you so much. Fries are my favorite food so I know I will be making these a couple times a week LOL

  • Reply Frances July 3, 2011 at 2:43 AM

    I must try these! Do you know any alternitives for cornstarch? I can not find it anywhere in England, sucks.

    • Reply Gilly August 10, 2011 at 3:14 AM

      Cornstarch is cornflour! You can get it in any supermarket here in the UK.

  • Reply Anne July 15, 2011 at 1:55 PM

    THANKS! It’s SOOO good – also without garlic!

    I’m happy..

  • Reply Barsha July 21, 2011 at 5:48 PM

    Its really delicious, very tasty

  • Reply Amy August 1, 2011 at 8:48 PM

    I saw this on pintrest and changed my entire dinner plans to make these! I have made them three times already and seriously I do not even know why I make anything else to go with it the only thing I want to eat are these potatoes!!!

    I posted your recipe on my blog check it out :)

    Oh and We just started following you!! How could we not after those AWESOME fries!

    http://chickswholovetoeat.blogspot.com/2011/07/garlic-potato-fries.html?showComment=1312211347137#c7240223228664342197

  • Reply Popcorn Chicken: Nice. Walter White: Usually mean. | Deep Fried Epiphany August 2, 2011 at 10:27 AM

    […] the meal to be color balanced. I ached for the green. Oh, there was also oven-baked fries, recipe here that everyone enjoyed even more than I thought they would, actually. Makes boys smile! […]

  • Reply Notyet100 August 5, 2011 at 2:19 PM

    Wow ,…:) I am awed

  • Reply Monica August 8, 2011 at 11:06 AM

    This looks great! I just don’t have cornstarch and I’ve never bought it before. Do you think the recipe would still be good without it?

    • Reply The Purple Foodie September 5, 2011 at 2:50 AM

      Not really, Monica. The cornflour/cornstarch gives it the crispy coat.

  • Reply danielle August 19, 2011 at 7:56 PM

    I wanted to stop by and let you know that I just posted these fries in my “Your Recipe My Kitchen” post today. Ilinked back to you -stop by and check it out. You can enter my yummy giveaway while your there.

  • Reply Ginger August 23, 2011 at 4:41 AM

    Just made these tonight. They were yummy! (They were a little on the spicy side for my kiddo’s) so if I make them again I may cut back a little on the cayenne. But other than that they were spot on.

    Regarding the talk about plastic wrap. I have gotten to where I use a Corelle plate atop a glass bowl any time I want to steam, etc.. in the microwave now. It still gives a fairly air tight seal without having to resort to plastic wrap. (plus you don’t have to waste plastic wrap – usually just rinse the plate off) HTH!

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  • Reply Recipes with Twist August 24, 2011 at 11:40 AM

    potatoes in any form is my favorite.

  • Reply Suzie August 25, 2011 at 4:02 AM

    Microwaving any kind of plastic can release dioxins (a known carcinogen) into the food you are cooking and into the air in your home. If you or someone you know has cancer, or if you want to help cure cancer, please spread the word! No donation necessary.

  • Reply nick August 26, 2011 at 8:34 AM

    i made these last night and boy was the flavor fantastic! I followed the instructions to the letter however the potatoes/fries stuck to the baking sheet. I lathered it with the oil per instructed yet for some reason they cooked quickly and stuck to the pan while burning a touch and to top it off – they were done with 15 minutes left on the timer.
    Fortunately they still came out impressively delicious and sinful but they were a pain to scrape off the pan. Any suggestions?

  • Reply Abby August 27, 2011 at 10:18 PM

    Wow, these were incredible! Tasty, soft and didn’t taste like flour. I buy Red Lobster biscuits once in a blue moon when I crave them, but I will probably never do that again. I’m adding these to my fav recipes.

    • Reply Abby August 27, 2011 at 10:20 PM

      Replied to wrong post, sorry!

  • Reply Amanda August 30, 2011 at 7:26 PM

    I made these last night and they didn’t come out. The cornstarch mixture stayed white and powdery. I am just learning to cook so I have no clue what I did wrong. I did parboil them because I hate plastic wrap and I think I did that too long because they kept falling apart. I am a disaster in the kitchen. The picture looked so good and mine…well, they went in the trash.

    • Reply Sara January 27, 2012 at 12:14 PM

      I am a professional chef and I made these last night, and will never make them again. Following the recipe completely, mine tasted like cornstarch, my husband who will eat almost anything took one bite and spit them back out.

  • Reply Donna September 4, 2011 at 8:27 AM

    I’ve had garlic fries in restaurants and from Trader Joe’s. For some reason (despite being someone who puts garlic in everything but cake) I’ve never made them from scratch. That changes now! Thank you.

  • Reply jamie September 5, 2011 at 4:18 AM

    I made these and my family loved them. I will be adding these to the rotation as they are pretty easy to make. Thank you for sharing.

  • Reply JharJhar September 9, 2011 at 11:25 AM

    Thanks for this, attempting these fries as I type! Getting the water ready for a parboil. I dont have any cornstarch however so I wont be using that in my batch. Lets see what happens! :)

    • Reply Heather January 16, 2012 at 3:39 AM

      So what did happen?

  • Reply Bailey September 10, 2011 at 12:10 AM

    I wanted to try these as I never knew how to make baked fries with that yummy crust; I made them and my husband went crazy for them. As we did not have garlic powder, i subbed toasted onion powder and they ended up tasting delightful. Followed this recipe to the letter – this is definitely going in the recipe box.

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  • Reply jen September 12, 2011 at 3:20 AM

    these are super good my family loves them, and i also found a use for some of the leftover oil. if i make homemade chicken finger i add a little more oil and shake the chicken in the oil prior to breading, saves on dishes instead of using an egg mixture and flour mixture to coat with the breadcrumbs.

    • Reply Denim September 22, 2011 at 3:38 PM

      I literally jumped out of my chair and danced after reanidg this!

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  • Reply Beth September 26, 2011 at 5:46 AM

    Just tried this recipe with my family tonight and they were a huge hit! Thank you!

  • Reply HealthyAnswers Girl September 28, 2011 at 9:24 PM

    Oh my gosh, these look so good, so hungry. Must leave work very soon to try these. And baked to?!

  • Reply baked garlic fries « spill the beans September 28, 2011 at 10:05 PM

    […] Adapted from  The Purple Foodie […]

  • Reply Kendra October 2, 2011 at 6:44 AM

    I must’ve messed something up because my cornstarch stayed white and powdery, too! I couldn’t tell whether to leave the oil in the pan to bake them in it or not and so I didn’t..maybe that’s where I went wrong? I was unclear as to what stayed in the first bowl and what went into the second…they looked so good in the picture =/

  • Reply Valerie October 4, 2011 at 12:23 AM

    I tried this recipe today, & even though I burnt it a bit (I’m a bit under the weather so all my efforts are suffering), I can tell I’ll be making it again many times in the future! While they were in the oven, filling my home with their marvelous aroma, I had a brainstorm to try them dipped in a soy sauce type of dip (garlic-y asian food is so lovely), & it really does go nicely! I recommend them that way– I’m using a sauce from Trader Joe’s, marketed for use with pot stickers. I also dipped some in a buffalo ranch sauce, which is another favorite of mine. <3

  • Reply gillian October 4, 2011 at 2:51 AM

    This is from Lottie and Doof’s Blog! I love these.

  • Reply shannon lozoya October 13, 2011 at 3:06 AM

    These look delish. I’m definitely going to make them tonight! Thanks

  • Reply sweetwahine85 October 19, 2011 at 3:29 AM

    looks really good! Can’t wait to try it out!

  • Reply irrational October 19, 2011 at 4:16 AM

    I used a covered casserole dish to heat the fries in the microwave instead of using plastic wrap and they got nice and clear on the edges but kept their shape. I was a little worried about the dish, but it’s microwave safe and it did well.

  • Reply Monchel October 22, 2011 at 12:31 AM

    Well I didn’t do well this first go round. I wasn’t sure how long to par-boil, so I overcooked my taters….then in step 3 I read to coat baking dish with oil then by the final step I noticed “baking dish” in highlights:-( I am not defeated though!
    I will do this again. I have a question, how long to parboil, or could I just soak them in water to remove starch. Just a little confused on method here…

    • Reply Monchel October 22, 2011 at 12:39 AM

      Sorry I meant I saw “baking sheet” in highlights….at the final step

      • Reply The Purple Foodie October 22, 2011 at 1:28 PM

        You are right, Monchel. It should be baking sheet. But what really matters is that whatever you use, the potatoes should be placed in a single layer.

        For par boiling, when you insert a knife into the boiling, it should go through, but with a little resistance. Not like a raw potato, of course.

  • Reply SarahinSC October 29, 2011 at 2:46 AM

    Found this on Pinterest and am making it now! Can’t wait to see how it turns out. Never thought to pre-cook the potatoes! I make steak fries all the time and I think this might just be the answer!

  • Reply Sarah October 31, 2011 at 8:28 PM

    Do you have a printable version of this available?

  • Reply Jon November 13, 2011 at 12:11 AM

    Why are there so many comments about these being bad for you? I calculate about 200 calories (or 4 points if your a WW fan like me) for a 4 ounce serving or about 6 to 8 fries. Garlic is good for you. Olive oil is good for you! Coconut oil is better for you and can actually lower your cholesterol! Potatoes are really good for you. Fast food fries are not good for you, but these are not fast food, they are baked with no chemical additives. Read up here http://home.howstuffworks.com/potatoes3.htm

  • Reply Cartofi usturoiaţi la cuptor « Idei pentru mamici si copii November 14, 2011 at 10:04 AM

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  • Reply Things I’ve Done Lately « Faith McKay December 6, 2011 at 3:40 AM

    […] And, while I have your attention, these garlicky fries will become your new addiction as soon as you make them, I […]

  • Reply Kitty December 9, 2011 at 7:37 PM

    How do you warm the oil with the garlic?

  • Reply Cooking at Hostels: Potatoes » The Go To Handbook December 12, 2011 at 6:54 AM

    […] Garlicky Baked Fries […]

  • Reply Amy December 15, 2011 at 9:10 PM

    OMGOD, these fries taste amazing! I’ve never made fries taste so yummy before! XD One thing i do recommend is making the fries a little thin if you want them super crispy. (But not too thin or it’ll burn!) :)

  • Reply D January 9, 2012 at 1:12 AM

    Followed recipe perectly….After 20 minutes half of them were burnt to a crisp. literally black. HORRIBLE F*CKING RECIPE

    • Reply gillian January 9, 2012 at 3:38 AM

      I make this recipe 2-3 times a month, actually my boyfriend does. Never once have the potatoes been burnt. You did something wrong.

    • Reply Jon January 9, 2012 at 5:45 AM

      Don’t know what you did wrong but this recipe works great for for me. I follow it word for word! Try again. Maybe your oven is goofy or something.

  • Reply rebecca January 9, 2012 at 5:00 AM

    hi there!
    im very excited to try this recipe but don’t get how you warm the oil/garlic in the second step!

    thanks!

    • Reply Jon January 9, 2012 at 5:48 AM

      A minute or so in the microwave worked fine for me.

  • Reply Ellen January 10, 2012 at 6:02 PM

    has anyone tried this with sweet potatoes?

  • Reply Kerry January 12, 2012 at 5:50 AM

    Found these on Pinterest. Made them tonight. OMG. They were amazing. Thanks for a great recipe that I will be making again. Can’t wait to make these for a party.

  • Reply Baked Garlicky Fries « Swat's Cooking January 13, 2012 at 6:22 AM

    […] in mind that I had  soy bean patties and whole wheat burger buns. I had tried this recipe from the Purple Foodie’s blog a  while back and it had turned out to be a delicious alternative to deep-fried potatoes.  […]

  • Reply Susan January 18, 2012 at 12:27 AM

    Saw these on pinterest, and made tonight. They are fantastic, they look like the pics and are nice and spicy. If you don’t like hot foods you may want to reduce the cayenne and black pepper a bit. I like them just as they are, and my husband loved them as well.

  • Reply The Best Oven Baked Fries You’ll Probably Ever Have & Spicy Chicken | 2011, Mille Grazie January 21, 2012 at 8:46 PM

    […] Pinterest, I found these awesome looking fries. They are garlicky, crispy, heavenly and best of all oven […]

  • Reply Denise January 25, 2012 at 1:26 AM

    the cornstarch makes all the difference! we loved ’em! :)

  • Reply Becca @ Amuse Your Bouche January 31, 2012 at 4:42 PM

    Oh wow, these look absolutely perfect.

  • Reply Nadia February 4, 2012 at 3:18 PM

    I wonder, since I don’t have a microwave, is there something else you can do instead? fx. boil them in hot water for some minutes, like you do with pommes fondant?
    Thx :)

    • Reply The Purple Foodie February 4, 2012 at 10:03 PM

      Nadia, it’s in the post. Last paragraph.

      • Reply Nadia February 7, 2012 at 7:13 PM

        aaaaah, thx ( that’s why one should read it to the end) I just gave up when I saw it was for microwave. Excellent, thx.

    • Reply allison June 20, 2012 at 12:37 PM

      I just asked the same question!! I gave up when I read microwave as well.

  • Reply Julie February 4, 2012 at 8:59 PM

    I can practically taste these just looking at them. Drool.

  • Reply Tanya @ A Little Bit of Everything February 7, 2012 at 1:00 AM

    These are in the oven now and look amazing. I can’t wait to taste!

  • Reply Elizabeth February 13, 2012 at 3:03 PM

    Is there a substitute for corn starch?

    • Reply Roxanne April 7, 2012 at 7:22 PM

      Potato starch

  • Reply Auria February 14, 2012 at 5:32 AM

    Brilliant recipe for baked “fries”. Think this will work with sweet potatoes or will they be too garlicky?

    • Reply Josh March 1, 2012 at 8:56 PM

      I ONLY make this recipe with sweet potatoes – they are my favorite sweet potatoe recipe!!

  • Reply Amber Norris February 14, 2012 at 9:01 PM

    I do not have cornstarch, so I used flour instead. They are in the oven, hope my substitution works!

  • Reply Savannah February 18, 2012 at 6:49 AM

    I made these today and they were to DIE FOR! They were so good I thought I would swallow them whole without even chewing lol! However, I only used 4 cloves and they were still entirely too garlicky for our preference…the smell burned our eyes for hours, even after ventilating the house. Next time I will tweak it, but just a warning for people like me. :)

  • Reply Valerie February 20, 2012 at 6:09 AM

    I made these the other night with dinner! They were awesome! They were flavorful and crispy… I’ll definitely make these again. :-)

  • Reply Sue February 20, 2012 at 2:22 PM

    These look so good, just one question. In the directions it says to transfer 5 tbsp of the oil to the baking dish. Then after coating the potatoes it says to transfer them to the baking sheet. Just so I’m clear, is there 5 table spoons of oil laying on the baking sheet? Thanks for the recipe!

  • Reply Recipes from Pinterest « the lungs of our city February 20, 2012 at 8:22 PM

    […] stove. We looked through my collection of previously pinned recipes on Pinterest and picked three: garlicky baked fries, creamy chicken marsala pasta, and bloomin’ onion bread. The Med Student brought his laptop […]

  • Reply Cathi February 21, 2012 at 10:57 PM

    Do you peel the potatoes?

    • Reply Cass February 22, 2012 at 10:32 PM

      It doesn’t say to, and you can see the peel in the photos so I would say no.

  • Reply Fran February 23, 2012 at 8:14 PM

    Hi, I make quilted “microwave potato bakers”, these are just fabric pockets with a flap to close it and it only takes 5 to 7 minutes in the microwave, anyway…I bake or partially bake my potatoes in these and they work awesomely and no using of the dreaded plastic wrap! Also I tend to overcook my potatoes when I boil them :(. With these fabric quilted bakers you get a moist yummy ready to eat baked potato or it makes fast work for making potato salad or in your case, these de-LISH-us looking garlicky tater fries!

  • Reply Angela February 23, 2012 at 8:53 PM

    When you boiled them did you still coat them in the garlic oil mixture (first part of step 4) or did you omit that all together?

  • Reply Ashley February 24, 2012 at 2:44 AM

    These were the most delicious oven fries EVER! Thank u so much 4 the recipe

  • Reply Ashley February 25, 2012 at 11:13 PM

    These were SO good! Mine didn’t come out as brown and crispy as yours in the picture, but they tasted amazing. I think I overdid the coating, cornstarch gave a few of them a weird texture. Thanks a lot for the recipe, I will use it often!

  • Reply Brandy March 1, 2012 at 2:48 AM

    I have the same question as Angela. Do you coat them in oil and garlic and then cover them with water to parboil?

  • Reply Foodie Friday: Sloppy Lentils (Worthy of a Fun Friday, even!) « Those Winklers March 9, 2012 at 10:24 PM

    […] Fun Friday meal also featured some yummy garlicky baked fries, KFC-ish coleslaw (recipe for that coming one day, too) and also-in-season sweet corn on the cob […]

  • Reply Julia March 12, 2012 at 5:24 PM

    I replaced the cayenne pepper with herbs de provence. fabulous!!

  • Reply Paula @ Frosted Fingers March 19, 2012 at 2:21 AM

    Made these potatoes tonight after finding them on Pinterest. Loved them!

  • Reply Kate March 19, 2012 at 4:28 AM

    There is a simple solution to microwaving with plastic wrap over the bowl (yuck!). Put a dinner plate on top of your bowl like a lid.

    I made these tonight using tapioca starch instead of cornstarch, because I couldn’t find the cornstarch anywhere in my cupboards. They turned out absolutely delicious! This was a life-changing baked fry for me.

  • Reply Menu Plan Monday March 19-25 March 19, 2012 at 6:09 PM

    […] all of my Outback recipes. They all turned out really well! Yesterday I decided to try an awesome garlic fries recipe. I loved it and will definitely make it again. The kids weren’t the biggest fans, but […]

  • Reply Debbie March 21, 2012 at 9:19 PM

    Every time I try to make these “baked” fries, they either stick to the baking sheet even though I’ve coated it with spray coating or oil or they are soggy. HELP! They look so delicious in the pictures but I can’t seem to get them right. Any suggestions would be appreciated. Thanks!

    • Reply Barb March 26, 2012 at 12:59 AM

      Debbie, Line your baking sheets with parchment paper. I’ve been doing this for just about everything I cook in the oven. Saves your baking sheets and your sanity.

  • Reply Diana Hennessey March 24, 2012 at 9:33 PM

    Making these for my husband tonight for the first time! Hope they are a success :)

  • Reply Dawn March 25, 2012 at 1:09 AM

    Ok, I made these tonight. I’m not a spicy kinda girl so I left out the Cayenne pepper and reduced the black pepper to 3/4 tspn. Otherwise, followed the directions to a T, even soaking the cut taters in water for 20 mins then rinsing. These puppies were very good! My kids loved them too. Thanks for sharing the recipe, I will definitely make again.

  • Reply Marie April 7, 2012 at 8:24 PM

    I didn’t have any cornstarch so I used flour so they didn’t come out crispy. I think they are delicious though!

  • Reply Roxanne April 10, 2012 at 2:41 AM

    I did not microwave, baked at 450F for 20min – flipped and then 10min more – DONE. I used potato starch, reduced the salt a little and added 1/4 tsp of Ancho Chili Powder – AWESOME!!!

  • Reply Andrew April 11, 2012 at 9:28 AM

    Made them for my parents and picky sisters this weekend. None of them survived. Best. Fries. Ever.

  • Reply Skinny Cheese Fries « A Dessert Diet April 11, 2012 at 2:32 PM

    […] Topped with nacho cheese, spring onions and even chilli. And then I found the perfect fries at The Purple Foodie. And easy chilli with great reviews at All Recipes. And homemade nacho cheese at Pensylvania […]

  • Reply Cooking | Pearltrees April 17, 2012 at 2:48 AM

    […] 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. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well. Garlicky Baked Fries | The Purple Foodie […]

  • Reply various | Pearltrees April 19, 2012 at 11:42 AM

    […] Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. 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. 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. Serve with ketchup, mayo or sour cream. Garlicky Baked Fries | The Purple Foodie […]

  • Reply Elise April 23, 2012 at 4:50 AM

    These were great! best potato wedges I’ve ever made, I liked how crispy they were. Thanks for your recipe! :)

  • Reply Katelyn April 25, 2012 at 1:50 AM

    Soo this is kinda random, but does anyone know how many weight watchers points these are they look so goooood so i hope not too many ! thanks :)

    • Reply Ashley July 10, 2012 at 6:32 AM

      5 points for 6 wedges. I input the recipe a while back. I just reached my 10% today! Hang tough

  • Reply Argol April 27, 2012 at 8:10 AM

    The only problem with microwaving with plastic is a result of contact of the food with the plastic. Tightly cover the bowl so the plastic doesn’t touch the food and there will be no problem with chemical contamination.

  • Reply Nikki B April 28, 2012 at 6:28 AM

    OMG we looooooove this! I have made it a few times and it is our favorite fries/ potato wedges. They are perfect texture with tons of flavor. thank you!

  • Reply Mike May 1, 2012 at 3:50 AM

    I have to say that these were incredible. I replaced the cayenne with paprika and added a little panko to the cornstarch mixture for extra crunch. Also noticed if you cut the wedges a little thinner you get some very nice potato-chip like garlic fires. I never make french fires – baked or otherwise, but this one goes into my permanent collection.
    Thanks
    Mike

  • Reply Marisa May 3, 2012 at 2:44 AM

    Love the wedges, maybe with only one change the pepper corns, there way to over powering to the rest of the taste:) Otherwise I loved them.

  • Reply JD May 6, 2012 at 3:00 PM

    Most favourite-d! :D

    http://foodgawker.com/popular/favorites/

  • Reply Rick May 8, 2012 at 4:47 PM

    Why are you microwaving in plastic? There is NO SUCH THING as microwave-safe plastic! Only use glass, waxed paper, paper bags.

  • Reply Céline May 9, 2012 at 6:51 PM

    Making these right now, they’re in the oven and smell delicious!
    Can’t wait to eat them :)

  • Reply Scott May 12, 2012 at 12:40 AM

    I made them and was sorry that I only used three potatoes……..should’ve made an entire 5lb. Fantastic!

  • Reply sophie May 24, 2012 at 12:19 AM

    Whooo! these are the best! i even get lazy/sidetracks sometimes with the steps and they STILL turn out amazingly crisp and flavorful. I’m handing out links to your recipe constantly, everyone always asks for it when I serve these! Thanks :) Smart, really smart. And tons of flavor!

  • Reply Annie Shallcross May 27, 2012 at 3:16 AM

    We loved these. What a difference than how mine usually come out. These are perfect! Thanks so much.

  • Reply Karen May 28, 2012 at 4:54 PM

    plastic wrap in micro not too safe – use a micro steamer, and for those without a micro, use your stove top steamer to pre-cook before the oven step.

  • Reply garlic baked fries « miki's kitchen May 30, 2012 at 2:15 PM

    […] the recipe for these amazing garlic baked fries, please visit the purple foodie. Share this:ShareEmailPrint […]

  • Reply Noursha May 30, 2012 at 3:23 PM

    thumbs up for a healthier option! definately gonna try making one myself some day!

  • Reply Baked Garlic Wedges « SHA-TING! May 30, 2012 at 4:32 PM

    […] from the brilliant cook herself The Purple Foodie. Share this:PinterestStumbleUponLike this:LikeBe the first to like this post. Written by Shilah […]

  • Reply Sandra Robertson May 30, 2012 at 10:33 PM

    Olive oil should never eaten after such high heats as in this recipe!! The molecular change is rather toxic!!

    • Reply Jon May 31, 2012 at 7:32 PM

      Its true that Extra Virgin Olive Oil should not be heated much above 400F, Regular olive oil has a smoke point of 460 degrees F and light olive oil, which is not light in terms of fat content but rather has a lighter taste compared to regular olive oil, has a smoke point of 468 degrees F.

      If you must use EVOO You could always reduce the heat to around 400F and add some time to the baking process.

  • Reply Garlicky Baked Fries | The Purple Foodie « The Butterfly Social June 10, 2012 at 3:28 PM

    […] Garlicky Baked Fries | The Purple Foodie. Share this:MoreLike this:LikeBe the first to like this post.   Leave a Comment […]

  • Reply ANgie June 14, 2012 at 4:29 PM

    WHy is the startch necessary? will it cook the same without it?

  • Reply Matt June 19, 2012 at 12:57 AM

    I tried this recipe and it was a disaster. Followed the directions to the letter, and the potatoes started burning after about 20 minutes. I used three very large russet potatoes, so I figured if anything, the recipe might even take longer. No such luck. =(

  • Reply allison June 20, 2012 at 12:35 PM

    Not a fan of the microwave, can you boil the potatoes half way instead of using the microwave?

    Thanks

  • Reply Baked Sweet Potato Fries Challenge | Chick and Hen June 21, 2012 at 3:35 AM

    […] Recipe adapted from http://purplefoodie.com/garlicky-baked-fries/ […]

  • Reply jerry thomas June 29, 2012 at 1:49 AM

    Ok, so we tried it on the BBQ at our home in Costa Rica. We used the prescribed proportions with 4 potatoes instead of 3 and the salt was overwhelming. so much so that we had to scrape off all the good stuff (yea, the caramelized garlic too) in order to stomach them. Next time I’ll try — maybe — 1/2 tsp of salt. Perhaps our salt is so wet here that more of it stuck to the potatoes. Everything else seemed perfectly in proportion. Anxious to try again.

    • Reply Jon June 29, 2012 at 7:08 PM

      You MUST use the COARSE sea salt. If you use regular table salt 1 1/2 tsp is way too much! The fine grind of table salt makes the volume of 1 1/2 tsp much more than the coarse salt. Also make sure you use garlic powder NOT garlic salt. Keep trying, these are awesome when you get everything just right!

  • Reply Jo June 29, 2012 at 11:38 PM

    This is identical to Alton Brown’s method for crispy oven fries. The best I have made yet.

  • Reply Laura July 1, 2012 at 5:49 AM

    How do I save this recipe?

  • Reply Kirstin July 5, 2012 at 9:01 PM

    I just made these and they are amazinggg! Things that I would do differently next time is probably use a bit less cornstarch and cook them for a 25- 30 minutes instead of 40. but they are still so good, probably wont eat frozen fries ever again.

  • Reply soulrebel July 11, 2012 at 4:15 PM

    I wonder why some of you even comment if you have not tried to make it yourself. I see comments like “it looks so good”. Try to make it first then comment.

    • Reply Jon July 12, 2012 at 7:52 PM

      And yet look what you just did.

  • Reply Garlicky Baked Fries « Meg's Everyday Indulgence July 11, 2012 at 4:32 PM

    […] Garlicky Baked Fries recipe from The Purple Foodie […]

  • Reply Kim July 15, 2012 at 10:52 PM

    Oh wow..this is something I really want to try!

  • Reply Maggie July 16, 2012 at 2:41 PM

    We’re definately having these tonight. I’d start cooking them for a late lunch but my mouth is stilll frozen after the dentists.

  • Reply Ali July 17, 2012 at 3:31 AM

    Hi, I made these tonight and used less cornstarch than was called for and they tasted powdery even after they were fully cooked and crispy. Any suggestions for next time?

  • Reply Food « The Distance Project July 19, 2012 at 2:24 PM

    […] Garlicky Baked Fries – Fries – http://purplefoodie.com/garlicky-baked-fries/ […]

  • Reply Amara July 23, 2012 at 8:41 PM

    I made these and everyone loved them. I used all-purpose flour since I didn’t have any cornstarch.

    • Reply MaryBeth September 4, 2012 at 12:50 AM

      Just tried this and it is very yummy! :o)

      • Reply Kanwal September 12, 2012 at 11:20 AM

        Arrange the potatoes in a single layer on the prepared baking sheet ?? Could you please explain this… Do they mean not to lay one above another ? Please do reply

        • Reply Mary Beth Fife September 13, 2012 at 12:30 AM

          I believe that mean cook them next to each other in one layer not on top of each other. :o)

        • Reply Mary Beth September 13, 2012 at 12:36 AM

          I believe this means cooking them in one layer next to each other without touching each other on a foilded greased cookie sheet. I did it this way and it was very yummy. Half way through cooking make sure you turn them over. This takes some time but worth it to get crispiness on all sides. Hope this helps.

        • Reply char October 9, 2012 at 4:21 AM

          put it on the baking sheet you prepare in step 3.

          • Michele January 26, 2013 at 11:44 PM

            If you crumple the foil on the baking sheet, you won’t need to turn them during cooking. I even do this for frozen fries & they
            come out evenly crisp!

            Tear a foil sheet that is like 1 & 1/2 times the length of your cookie sheet. Crumple that foil into a ball & carefully pull it back open Then cover the cookie sheet with it. You want it to be crumpled & NOT LAY FLAT. This way the fries get crispy evenly!

          • Heather February 11, 2013 at 3:42 AM

            This idea is genius!!! Thank you for sharing!!!

          • Cindi b February 14, 2013 at 6:40 PM

            Awesome idea ~ Thanks

          • Heather February 23, 2013 at 11:44 PM

            I tried the crumpled foil idea and it did not work for these fries. I think because frying them on a pan covered in oil (as the recipe instructs) is basically a mini version of deep frying them in your oven. When you set them on top of foil they aren’t in contact with the oil and only crisped slightly on the underside. I think crimpled foil would work great for frozen fries or other foods that you bake but are NOT supposed to be baked IN oil.

          • Val May 21, 2013 at 11:12 PM

            I crumple foil for bacon in the oven too — same crispy wonderful results. 20 min at 400 degrees – give or take depending on thickness of bacon.

          • lora May 21, 2013 at 11:41 PM

            I don’t really understand what you mean with the foil. What exactly is the purpose of it?

          • Val May 21, 2013 at 11:45 PM

            When you crumple the foil and re-spread it out, it will have little ridges in it that trap the grease and allow the food to get crispy. Then take the foil when done and drain off grease in container if saving as a seasoning oil, or discard. Hope that helps! :) (Also makes clean-up much easier!)

          • Joyce A. White May 22, 2013 at 3:18 AM

            These directions are very good!! I don’t see anywhere where it says to put the oil in the sheet pan. Crumpled foil…potatoes tossed in oil and garlic and corn starch…baked! Simple and good instructions!

          • Heather October 1, 2013 at 11:13 PM

            It says in step #3 to transfer oil (not the minced garlic, though) onto the cooking sheet. :) Some of us were just trying different methods as to whether or not to use oil. Personally, they turned out much crisper for me without the foil, but for something like bacon, or frozen fries (which already have their share of oil in them), it works well. Perhaps I just don’t have the right touch with foil for this recipe. lol, either way, these are DELICIOUS!

          • lora May 23, 2013 at 7:33 AM

            Thanks Val! That does help

  • Reply Scott July 31, 2012 at 10:18 PM

    I can not wait to try these. We always bake our cut potatoes, but this takes it to another level.

  • Reply Linz August 5, 2012 at 2:03 AM

    Bought purple potatoes and googled recipes and got here. Tried this tonight with Kraft Fresh Take Monterey Jack & Bacon chicken and it was amazing! I used both Russet and Purple potatoes and only had 3 TEAspoons of corn starch and less Cayenne and 6 cloves of garlic. It wasn’t garlicky but the smell in thr hoise was supppeerr strong. It was great!! Thanks for a great recipe!! Btw i used a dark pan and cooked about 45 mins and most came out crunchy…which i like!

  • Reply Dawn August 7, 2012 at 1:48 AM

    Have made these about 5 time, my whole family gobbles them up, especially my teenage boys!!!

  • Reply Saturday Sharing – Who says teachers don’t work? | Mommy Rhetoric August 11, 2012 at 7:00 PM

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  • Reply Katie August 11, 2012 at 11:48 PM

    Seriously these were amazing! I made a mini batch for my 3 year old and myself. He didn’t like him of course so I got ALL of them to myself! They were super spicy by themselves but awesome with sour cream! I will tweak the seasoning but seriously an amazing start!

  • Reply Andria August 14, 2012 at 11:08 PM

    I am making these now. I didn’t have cornstarch in the house (oddly enough), so I used arrowroot powder instead as I didn’t want to use flour. It smells amazing and I’m sure they will be fabulous.

  • Reply Mayhapscinkstrong August 21, 2012 at 12:59 AM

    I just made these and they were outstanding. We ate every bite. Will definitely make again & again. Thanks. Fries without frying. What a find for a fry family!

  • Reply Jenn August 21, 2012 at 2:27 AM

    Made these tonight… received rave reviews… best baked potato wedges ever!!! Only down side was when they were gone! :-)

  • Reply Monica August 25, 2012 at 6:14 PM

    If I were to use the garlic that pre-minced in the jar, how much would I use? Whats equivalent to 8 garlic cloves? I can not wait to try these!

    • Reply Julia September 14, 2012 at 3:30 AM

      4 teaspoons

  • Reply anna maria nardi August 27, 2012 at 4:39 PM

    in Italian I say: Deliziose!
    Thankyou for sharing this recipe.

  • Reply Kristina August 30, 2012 at 12:24 AM

    Fabulous! I made these tonight and my husband went crazy for them! He didn’t even use ketchup! ;)

    Thanks so much for sharing. These will definitely be a part of my regular meal rotation.

  • Reply heather September 2, 2012 at 11:11 PM

    it stuck to the pan :( i followed the directions though…..

    • Reply chaz October 28, 2012 at 11:22 AM

      try puttin aluminum foil over the pan the putting the oiled up potatoes on the foil, if it still sticks try spraying the foil with pam or another spray to ensure no stick. Hope this helps.

  • Reply Loaded Potato Wedges « The Cooking Activist Company September 16, 2012 at 10:02 PM

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  • Reply Tom September 18, 2012 at 1:00 AM

    These look awesome but you should really reconsider using olive oil rather than something like grapeseed, avocado, or soybean oil because they have higher smoke points.

  • Reply Page Twenty Two: Diamonds in the Not-So-Rough « Spiral Bound September 28, 2012 at 5:33 PM

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  • Reply Raven September 29, 2012 at 12:23 AM

    I saw this, literally an hour ago, on Pinterest and decided to make them for dinner! I love potatoes and I’m always looking for creative ways to prepare them. They’re in he oven as I type! Thanks for sharing!

  • Reply Fatgirlslim October 5, 2012 at 4:25 PM

    Mmmm think this has got to be tried, although I may cut back on the oil a bit

  • Reply Jean October 11, 2012 at 2:08 AM

    Best I’ve ever made. A hit, especially with my 2 year old grandson.

  • Reply Tracy October 11, 2012 at 4:55 AM

    Hi!
    Thank you for sharing this recipe. These fries were ridiculously good! I followed your method to avoid using the microwave, basically cutting the fries into wedges and dropping them into simmering water for about 5 or 6 minutes. Then followed everything to a T from step 5 and on.
    Paired them with a garlicky lemon aioli (homemade) as part of a moules frites meal! Amazing.

  • Reply Meenalpradhan October 11, 2012 at 5:44 AM

    Hey there !!

    1. What are russet potatoes ?? Where do you get them in Mumbai ??
    2. You said to parboil potatoes .. Bcoz my microwaving was a disaster .. So if I parboil the potatoes .. And start following from step 5 .. How will the potatoes get the minced garlic flavour ? Since while microwaving the potatoes we use the same bowl with the minced garlic !!

    Thanks

    • Reply Bev G. November 29, 2012 at 6:00 AM

      Russet potatoes are large, oblong, brown skinned, white fleshed potatoes. Use whatever you have available in your country. After you parboil the potatoes, then toss with the oil that remains after you’ve oiled your baking pan to impart the flavors.

  • Reply yawanika October 13, 2012 at 3:29 PM

    Awesome fries. I made them yesterday and they flew out of the plate before everyone got a chance to take one.

    I tried the par boiling method and threw in 2 crushed garlic pods in the water with the potatoes along with some salt. I followed the rest as the author. Got spectacular results.

    Thank you for sharing such a great recipe with us

  • Reply fotografia October 15, 2012 at 9:01 AM

    These look good. Got to gave it a try.

  • Reply polina October 15, 2012 at 11:06 AM

    BLEW MY MIND!!!!
    All the tossing and coating was a bit of a stuggle..but that may be only because i’m new to this whole “cooking” experience, however all the effort and waiting was SOOOOOOO worth it! These are ridiculous! PERFECT!! I would even double the garlic if you’re a garlic lover! Thank you so much for the recipe….i used VERY LARGE russel potatoes and my BF and I devoured it all within hours! Cant wait to make again!!

  • Reply Tessa October 27, 2012 at 12:03 AM

    Made these with small new potatoes and used white flour. My husband isn’t a big fan of potatoe wedges but he said these were incredible! I agree garlicky, spicy, crunchy…no need for any dip or sauce!!

  • Reply Neha Malik October 28, 2012 at 2:46 PM

    I made these on the weekend and got repeat orders from my family members to make more. I think this is the most perfect recipe ever. Delivers what it promises. You guys should surely try it!!!!

  • Reply Sherry (BTLover2) October 28, 2012 at 10:39 PM

    Just finished eating this deeeeelicious dish! I could’ve eaten the entire pan myself (but thankfully I had to share with hubs who loved them too). This recipe will be a keeper to be made over and over!! Yum! Go make ’em!

  • Reply Fred November 3, 2012 at 7:22 PM

    I didn’t microwave these; instead, I put the oven on 425*, cooked for fifteen minutes on the bottom rack, then flipped and cooked another 10 min. Worked fine, and less effort. Also, I cut out about a third of the oil and couldn’t tell the difference. New fav fries :)

    • Reply Jimbo Fisher January 5, 2013 at 11:33 PM

      How could you tell the difference if you have never made them according to the original recipe?

  • Reply beatriz November 5, 2012 at 2:17 AM

    Just made these tonight, my 4 yr. Old came up and saud mom these rock! My husband and i loved them instead of the seasonings you listed i kept the gairlic and added ranch dressing mix, as well as some parsley, salt and black pepper. They were amazing. Next time im mixing them in the seasonings once more once out of the oven. Thank goodness for pintrest… And your recipe :)

  • Reply Menu Plan Monday: Back to routine... - Romance on a Dime November 5, 2012 at 6:26 PM

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  • Reply der Uber'puter November 9, 2012 at 6:25 PM

    Microwaving destroys some of the nutritional value of the food, and ‘tators don’t have a lot of that to begin with. The USSR banned microwaves in their socialist country for that reason. That was far from the only time that the USSR demonstrated greater responsibility for their people than the usa.

  • Reply Menu Plan Monday: Week of Nov. 12th - Romance on a Dime November 12, 2012 at 6:45 PM

    […] meal last week was probably the Crispy Pork Medallions & Garlic Fries. I don’t have a picture, sorry, but you should try […]

  • Reply Old Home Week | nola studiola REDUX November 20, 2012 at 10:51 PM

    […] Baked Fries w/Garlic Infused Olive Oil-sort of my adaptation of a few online recipes. […]

  • Reply Steph December 1, 2012 at 2:40 AM

    For me, the instructions are a little vague. What do you mean by warming the oil in garlic in a bowl? Like popping it in a microwave? Or heating it on the stove? Also, when either using the microwave or the parboiling method, are the potatoes supposed to be cut already or do you do this whole they’re whole?

  • Reply The Blue Muse: Thursday 13: Recipe round-up December 6, 2012 at 11:10 PM

    […] of three), double the mushrooms and extra carrots. Yum!  12. Smothered steak burgers and baked garlic fries Two-for-one time. With flavors of A-1 and Worcestershire, tender mushrooms and melty Swiss, this […]

  • Reply tonyg December 17, 2012 at 3:52 AM

    My garlic keeps burning, am I doing something wrong? Cooking at 440 degrees F and the olive oil starts smoking after 5 minutes. I even lowered heat to 400.

  • Reply Eli December 19, 2012 at 5:29 PM

    I just made these and they were fantastic!! I totally loved the flavor. I added some extra spicy spices and sprinkled some olive oil on top before putting it in the oven. Perfect!!

  • Reply Malo December 31, 2012 at 6:24 AM

    Making these right now, instead of plastic wrap over the bowl in the microwave, I used a moist paper towel laid loosely over the top of the bowl. Worked great! They smell delicious!!!

  • Reply Homemade French Fries Recipe - Garlicky Baked Fries December 31, 2012 at 9:37 PM

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  • Reply Cathy January 4, 2013 at 9:16 PM

    Could I bake the potatoes using a convection oven?

  • Reply Jimbo Fisher January 5, 2013 at 11:33 PM

    How could you tell the difference if you never made them according to the original recipe?

  • Reply Lindsey January 8, 2013 at 9:25 PM

    These were awesome! Although I will definitely cut out the cayenne the next time. My husband LOVES spicy food, he said this was as spicy as he would go. Who knew 1/4 teaspoon would be so spicy??

  • Reply D. Nikain January 13, 2013 at 6:19 PM

    They sound great, I don’t like using the microwave either. I wonder if you put them in the oven coved with foil maybe they can steam that way. After about 20 mins take foil off and let brown. Just thinking, it might work.

  • Reply Caille January 18, 2013 at 4:31 AM

    Uh.. I don’t know why you’d consider this “guilt free”. 6 tablespoons of olive oil is already around 700+ calories. That’s just the *OIL*.

    According to a nutritional website, an 8oz russet potato is around 220 calories. 3 tbsp cornstarch is around 90.

    So, all in all you’re looking at 1010 calories’ worth of ingredients at least.

  • Reply Jon January 18, 2013 at 7:42 PM

    Actually the recipe calls for 3 potatoes. It is enough for 4 to 6 people . No one suggested you eat the whole lot alone!

  • Reply Janice January 19, 2013 at 10:05 PM

    LOL. Some of the comments are hilarious. If this is a recipe you can use then use it! A pecan pie is loaded with calories, but who suggested you eat the whole thing…..?? The recipe looks absolutely delish. I like to see the variations people make to suit their tastes. Microwave or not, it really is a personal decision and not to be criticized either way.

  • Reply Heyheather January 20, 2013 at 4:10 AM

    Somewhere along the way I “invented” the following similar potato wedges. Cut potato wedges, put them RAW in big bowl, add seasoning (I usually do Italian seasoning, season salt, a lil cayenne and fresh ground pepper), drizzle with Olive Oil while tossing and coating. Then i would shake some corn starch (and i’ve used flour a few times and it was fine, but starch is better) and toss LIGHTLY, add a little more starch, toss lightly again. The trick is to make sure you haven’t used too much oil or the coating will all slide off. Then put in single layer on baking sheet, and cook them at 425 for 45 minutes and golden brown. I can’t wait to try your recipe; eager to see how putting the oil on pan will be. I can smell the Garlic already :D

  • Reply How to Make the Best Garlic Fries in the Universe | Kitchen Idiots January 28, 2013 at 6:07 PM

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  • Reply Erin@Managing the Manor January 31, 2013 at 9:57 PM

    We make these fries a lot in our house. They are AWESOME!! I do add a little extra cornstarch so have more of the coating on each fry (personal preference). Thank you so much for sharing this recipe!!

  • Reply Norwegian February 1, 2013 at 3:09 PM

    So you but the potatoes in the garlic-oil bowl and then plastic, and in the microwave?!

  • Reply Weekend Roundup | February 18, 2013 at 3:34 PM

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  • Reply Jomama February 18, 2013 at 8:50 PM

    Can someone please expound on “warming the oil in garlic in a bowl? Like popping it in a microwave? Or heating it on the stove? ”
    Looking forward to trying these soon

    • Reply naturegal May 21, 2013 at 11:22 PM

      I understand this to mean place the garlic and oil in a small saucepan. Place it on the stove. Turn the heat on low. It should be warm enough in about minutes.

  • Reply {Recap} 28 Days of Fries | Klondike Potatoes February 28, 2013 at 2:24 PM

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  • Reply That Food March 13, 2013 at 10:54 AM

    Damn, looks so good!

    Do you think making a garlic dip to go would be an overkill?

    • Reply MB March 14, 2013 at 2:10 AM

      Nope! :o)

  • Reply recipes | Annotary April 4, 2013 at 4:50 PM

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  • Reply Jessica April 9, 2013 at 4:40 AM

    I just made a modifed version of these for myself for dinner and MAN oh MAN were they good!! For some bizarre reason I didn’t have any cayenne peper on hand, so I used chili powder and they were SO delicious. My new go-to oven fry recipe.

  • Reply Priya April 16, 2013 at 6:34 AM

    These were garlicky awesome potato wedges!! so so good…We just gobbled these up! Thanks :)

  • Reply Garlicky Baked Fries | Well CookedWell Cooked April 22, 2013 at 8:49 AM

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  • Reply Goreti May 5, 2013 at 1:46 AM

    Made these tonight and it was absolutely delicious. Will definitely make them again!

  • Reply May May 11, 2013 at 9:50 PM

    My question is : do you peel the potatoes?

    • Reply Jon May 13, 2013 at 8:30 PM

      No, do not peel the potatoes! The crispy skin is what makes all the difference!

  • Reply Lynn Foster-Turner May 21, 2013 at 10:29 PM

    A possible option for Microwaving is a parchment cooking bags.Available in stores where parchment paper is sold

  • Reply 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.

  • Reply Garlicky Baked Fries | WorldFoodRecipes.com May 26, 2013 at 7:37 PM

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  • Reply Fran June 5, 2013 at 10:48 PM

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

    • Reply Aunt June 10, 2013 at 5:21 PM

      How do you like the Acti Fryer?

      • Reply 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!

  • Reply 11 Different Recipes For French Fries - Sortrachen June 15, 2013 at 10:57 PM

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  • Reply Sai July 7, 2013 at 1:33 AM

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

  • Reply garlicky crispy potato wedges | fried sig July 19, 2013 at 4:25 AM

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  • Reply 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.

  • Reply 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!

    • Reply 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

      • Reply 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?

  • Reply bakeca Trento July 29, 2013 at 8:43 AM

    looks deliciuous

  • Reply Meetha Singh July 30, 2013 at 12:07 PM

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

  • Reply sarah August 3, 2013 at 5:25 PM

    OooOo YUM! =)

  • Reply wadehuntley August 10, 2013 at 11:07 AM

    made these with some home grown garlic. wonderful. thanks

  • Reply 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

  • Reply Baked Garlic Potato Wedges | the vegetarian ginger September 5, 2013 at 12:37 AM

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  • Reply sheila wagner September 6, 2013 at 5:34 PM

    These sound great how do I print out the recipe?

  • Reply Mariana October 23, 2013 at 5:22 PM

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

  • Reply 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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  • Reply 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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  • Reply The BEST Garlic Sweet Potato Fries | Food, Love, & A Dog June 12, 2015 at 6:07 AM

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