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!
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.
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
- Preheat oven to 225°C/440° F.
- Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
- Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
- 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.
- 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.
- 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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the cornstarch makes all the difference! we loved ‘em! :)
Oh wow, these look absolutely perfect.
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 :)
Nadia, it’s in the post. Last paragraph.
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.
I just asked the same question!! I gave up when I read microwave as well.
I can practically taste these just looking at them. Drool.
These are in the oven now and look amazing. I can’t wait to taste!
Is there a substitute for corn starch?
Potato starch
Brilliant recipe for baked “fries”. Think this will work with sweet potatoes or will they be too garlicky?
I ONLY make this recipe with sweet potatoes – they are my favorite sweet potatoe recipe!!
I do not have cornstarch, so I used flour instead. They are in the oven, hope my substitution works!
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. :)
I made these the other night with dinner! They were awesome! They were flavorful and crispy… I’ll definitely make these again. :-)
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!
Do you peel the potatoes?
It doesn’t say to, and you can see the peel in the photos so I would say no.
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!
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?
These were the most delicious oven fries EVER! Thank u so much 4 the recipe
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!
I have the same question as Angela. Do you coat them in oil and garlic and then cover them with water to parboil?
I replaced the cayenne pepper with herbs de provence. fabulous!!
Made these potatoes tonight after finding them on Pinterest. Loved them!
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.
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!
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.
Making these for my husband tonight for the first time! Hope they are a success :)
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.
I didn’t have any cornstarch so I used flour so they didn’t come out crispy. I think they are delicious though!
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!!!
Made them for my parents and picky sisters this weekend. None of them survived. Best. Fries. Ever.
These were great! best potato wedges I’ve ever made, I liked how crispy they were. Thanks for your recipe! :)
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 :)
5 points for 6 wedges. I input the recipe a while back. I just reached my 10% today! Hang tough
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.
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!
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
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.
Most favourite-d! :D
http://foodgawker.com/popular/favorites/
Why are you microwaving in plastic? There is NO SUCH THING as microwave-safe plastic! Only use glass, waxed paper, paper bags.
Making these right now, they’re in the oven and smell delicious!
Can’t wait to eat them :)
I made them and was sorry that I only used three potatoes……..should’ve made an entire 5lb. Fantastic!
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!
We loved these. What a difference than how mine usually come out. These are perfect! Thanks so much.
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.
thumbs up for a healthier option! definately gonna try making one myself some day!
Olive oil should never eaten after such high heats as in this recipe!! The molecular change is rather toxic!!
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.
WHy is the startch necessary? will it cook the same without it?
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. =(
Not a fan of the microwave, can you boil the potatoes half way instead of using the microwave?
Thanks
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.
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!
This is identical to Alton Brown’s method for crispy oven fries. The best I have made yet.
How do I save this recipe?
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.
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.
And yet look what you just did.
Oh wow..this is something I really want to try!
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