Garlicky Baked Fries

April 12, 2009

Garlicky Baked Fries

GARLIC FRIES

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

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

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

Garlicky Baked Fries
crispy golden baked fries

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

Garlicky Baked Fries
crunchy potato skin

Garlic Fries
Adapted from: Lottie + Doof

Ingredients:

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

Tools:
Microplane to grating the garlic

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

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

{ 432 comments… read them below or add one }

1 home chef May 3, 2011 at 11:29 AM

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

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2 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?

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3 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!

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4 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?

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5 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!

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6 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.

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7 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)

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8 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.

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9 ASHLEY May 22, 2011 at 5:59 AM

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

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10 Dianna January 18, 2012 at 3:31 AM

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

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11 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. :)

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12 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.

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13 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. :(

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14 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.

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15 Emma June 16, 2011 at 12:15 AM

Oh the microwaving them a little first is clever!

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16 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.

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17 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… :)

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18 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

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19 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.

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20 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

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21 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.

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22 Gilly August 10, 2011 at 3:14 AM

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

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23 Anne July 15, 2011 at 1:55 PM

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

I’m happy..

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24 Barsha July 21, 2011 at 5:48 PM

Its really delicious, very tasty

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25 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

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26 Notyet100 August 5, 2011 at 2:19 PM

Wow ,…:) I am awed

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27 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?

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

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

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29 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.

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30 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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31 Recipes with Twist August 24, 2011 at 11:40 AM

potatoes in any form is my favorite.

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32 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.

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33 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?

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34 The Purple Foodie September 5, 2011 at 2:32 AM

Line the baking sheet with a foil!

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35 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.

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36 Abby August 27, 2011 at 10:20 PM

Replied to wrong post, sorry!

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37 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.

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38 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.

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39 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.

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40 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.

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41 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! :)

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42 Heather January 16, 2012 at 3:39 AM

So what did happen?

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43 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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44 horse riding September 10, 2011 at 3:50 AM

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45 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.

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46 Denim September 22, 2011 at 3:38 PM

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

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47 we hate niggers September 18, 2011 at 6:48 AM

I thought your article was cool and will pay a visit to often.

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48 Beth September 26, 2011 at 5:46 AM

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

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49 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?!

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50 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 =/

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51 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

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52 gillian October 4, 2011 at 2:51 AM

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

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53 shannon lozoya October 13, 2011 at 3:06 AM

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

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54 sweetwahine85 October 19, 2011 at 3:29 AM

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

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55 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.

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56 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…

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57 Monchel October 22, 2011 at 12:39 AM

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

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58 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.

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59 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!

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60 Sarah October 31, 2011 at 8:28 PM

Do you have a printable version of this available?

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61 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

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62 Kitty December 9, 2011 at 7:37 PM

How do you warm the oil with the garlic?

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63 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!) :)

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64 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

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65 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.

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66 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.

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67 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!

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68 Jon January 9, 2012 at 5:48 AM

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

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69 Ellen January 10, 2012 at 6:02 PM

has anyone tried this with sweet potatoes?

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70 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.

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71 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.

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