Garlic Fries


These are just ridiculous.  And by ridiculous I mean you won’t be able to stop shoveling them in.  There’s a small chance you may find yourself hiding in a closet with the entire bowl of these before they even reach the dinner table and I will not take responsibility, people; I am just the messenger.  It’s all about the method and if you get it right I assure you the results will be the most crispy, flavorful french fry you’ve ever tasted and that bite of garlic; oh you just wait.  If you make these once your family will be asking for them again and again.  They are as much work as opening a bag of frozen fries and making them…minus the preservatives and additives.  Fine by me.

Garlic Fries

Adapted from Bon Appetit, August 2011


2 Large Russet Potatoes

2 1/2 Tablespoons Canola Oil

1 Large Garlic Clove, grated or pressed

Kosher Salt


Preheat oven to 450 and spray baking sheet with cooking spray.  Cut potatoes into 1/3 inch thick slices and then again lengthwise into strips that are about 1/3 inch thick.  Toss potatoes in canola oil and arrange on prepared baking sheet in a single layer.   Place in the oven and cook for 30 minutes, flipping the fries every 10 minutes.  Turn heat up to 500 and cook for an additional 5 minutes.  Remove fries from oven, place in a bowl, add garlic and a couple pinches of salt and toss to coat.  Serve immediately.

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