Garlic “Fries”

I have to confess, French fries are one of my favorite foods, I can’t resist them, whether they are from a fast-food drive-through or a fine restaurant. Luckily, these garlic fries satisfy my cravings in a more healthful way. They come out golden brown, tender on the inside and crisp outside. A final toss with chopped parsley gives them that real French bistro feel.–Ellie Krieger

LC Stealthy Healthy Frites Note

We’re over the moon for these skinny little frites. Um, seriously over the moon. So much so that we tend to make a double batch, spreading them on another sheet and swapping the two sheets halfway through. Watch them carefully, as they go from just golden and crisp at the edges to really rather burnt in mere seconds. And although the parsley and garlic are a lovely touch, they’re not required. Not at all.

Garlic Fries Recipe

  • Quick Glance
  • 10 M
  • 50 M
  • Serves 4

Ingredients

  • 3 cloves (about 1 tablespoon) garlic, minced
  • 2 tablespoons canola or olive oil
  • 3 large baking (Russet) potatoes, peeled or scrubbed
  • 1/2 teaspoon coarse sea salt, plus more to taste
  • Cooking spray or canola or olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Directions

  • 1. Preheat the oven to 450°F (230 °C).
  • 2. Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Reserve both the garlic and the oil.
  • 3. Slice the potatoes into 1/4-inch thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer, Bake until golden and crisp, 25 to 35 minutes, depending on your definition of “1/4″ inch. Watch them carefully. Using a skinny metal spatula, transfer the potatoes from the baking sheet to a large platter or serving bowl.
  • 4. Sprinkle the garlic fries with the parsley, reserved garlic, and salt to taste. Serve immediately.
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Brenda Carleton

Jun 09, 2010

Not only did this recipe appear wonderful on paper, it exceeded our expectations. You infuse oil with garlic for roasting the “fries” and use the resulting crispy garlic to sprinkle on top. What a clever idea! As the potatoes were cut 1/4″ thick, they became brilliantly crispy. Although the recipe didn’t specify to do so, I flipped the “fries” over once.The platter of crispy potatoes with crispy garlic and parsley sprinkled on top looked so gorgeous but tasted even better than it looked. I sprinkled them with fleur de sel for a perfect crunch. One could certainly add further seasoning as desired, such as finely minced rosemary, but it isn’t necessary as the mellowed garlic flavor really shone. This was one of the best batch of “fries” I’ve ever had. They were that great. We are making them again this week, in fact. Munching on a plate of these should make you very, very happy.


Comments
Comments
  1. Genie Antill says:

    I am changing what WAS for dinner tonight and trying the garlic fries! If they are as good as the BBQ potatoes you featured last week, my grandsons will finally want to eat at Granny’s house. After Hurricane Katrina I didn’t want to cook or anything else, so I never replaced all the kitchen appliances and other gadgets, and eating at Granny’s meant going out to eat. Honestly, my cooking wasn’t all that good to begin with! But I have a renewed interest after finding Leite’s. Thank you for great recipes.

    • Allison Parker says:

      Yes, sometimes the best laid plans really should go out the window! We’re so glad that the recipes on our site are tempting you back into the kitchen. If what we do inspires you to cook—well, that’s the best compliment we could receive. Thanks so much for taking the time to comment. Hope your grandsons also enjoy the rewards of your renewed enthusiasm.

  2. Fries are my weakness, but seasoned fries? I have no resistance. One of my favorite recipes for oven fries is very similar to this, only it has an extra hit of Parmesan and a drizzle of truffle oil to send it completely over the top. Wonderful, and thanks for reminding me to get these back in the rotation again.

  3. These garlic fries look tasty! I might substitute the Russet potatoes for sweet potatoes to make them a bit healthier. Thank you for sharing :-)

    • Allison Parker says:

      Thanks for your comment. We love hearing from our readers—especially when they have ideas to share with us. We’d love to hear how the recipe turns out with sweet potatoes, if you do decide to try the substitution (sweet potato fries are a favorite of mine, too).

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Yes, love the notion! You may want to watch your sweet potato fries a little more carefully than the russets, as the higher sugar content may accelerate the browning process. And let us know!

  4. These sound amazing! I actually have 2 questions:
    1. What’s the best way to cut the potatoes into matchsticks? I am imagining myself standing over a cutting board for hours and not being able to get them skinny enough!

    2. Why is it so important to use a skinny metal spatula to move the potatoes?

    Thanks!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      They ARE amazing, Liza. My husband and I are ridiculously fond of them. As for slicing, a chef’s knife actually makes surprisingly quick work of the potatoes. (Just pat them quite dry after rinsing and use a steady hand on the cutting board.) If you have a mandoline or hand-held slicer, that will also do the trick. As for the thin metal spatula, it’s because the potatoes have a very thin crust that clings to the metal pan, and it’s easily broken by a thick plastic spatula, which means all that crisp crust is left in the pan, not on your plate. It won’t ruin the recipe if you use a nonmetal spatula, but consider jiggling the fries loose with a sharp metal knife. Let us know what you think!

  5. Margaret says:

    I found your site at least a week ago, along with this recipe. I bought some potatoes and made them tonight. They totally lived up to your hype. YAY! I loved them, and have some for leftovers since it’s just my toddler and me. Do you have any recommendations on reheating them? I’m thinking the toaster oven will be the best choice…

    Oh, and it took me a while to get the potatoes chopped up, but it wasn’t difficult. I longed for the mandolin I let my ex-husband take in the divorce…I’m sure he doesn’t even use it. Sigh.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Yay! I love these, too, although I’ve never had leftovers. But yes, toaster oven is the best choice. Just spread them on the tray on medium-ish heat…and as for the chopping, well, perhaps we simply turn Buddhist and allow those moments to take on a meditative zen…

    • Martha in KS says:

      Margaret, it’s three years later – hope life is treating you well. If your ex was a PITA like mine, celebrate the “loss” and buy yourself a new mandoline. It will make the slicing of these fries much faster.

  6. Robin says:

    I have made these many times and love them! I usually make two trays and use nonstick Reynolds foil on the bottom for easy tossing and clean up!

    • Renee Schettler Rossi says:

      Swell thinking, Robin, seeing as you can never have enough of these. You can never have too little clean up, either. Many thanks for sharing.

  7. Sharon says:

    Sounds and looks delicious, but nutrition info would sure be appreciated.

  8. Bec says:

    These.Look.Delicious! amazing recipe :)

    • Renee Schettler Rossi says:

      They are, Bec! I make them often. They’re terrific even without the garlic and parsley if your pantry is especially bare…

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