Crispy fries baked with minced garlic and seasoned with garlic salt then topped with freshly chopped herbs. These crispy garlic fries with fresh herbs will instantly become a favorite side dish for any of your summer gatherings.
Crispy fries, anyone?
If I could have fries every day, I totally would.
These crispy garlic fries are adapted from my truffle fries from several weeks back. But rather than a simple truffle salt seasoning, these crispy fries are seasoned with garlic salt and smothered in minced garlic. So if you’re making these fries, you’ll have to be a garlic lover, or become one.
There are so many different ways to make fries, and they come in all sizes. You might love steak fries or skinny fries or shoestring fries. SO many options.
I prefer skinny fries because there’s that extra crispy layer on the outside and it doesn’t taste overwhelmingly starchy. Steak fries are too potato-y for me and shoestring fries don’t have enough of the potato taste and texture. Skinny fries are perfect for me. What kind of fries do you like?
Preheat the oven to 450F. Line a baking sheet with aluminum foil and lightly grease the surface with nonstick cooking spray or olive oil
Wash and scrub the potatoes thoroughly and then dry them. Cut the potatoes into either 1 inch cubes or into ½ inch thick sticks. It all really depends on how you like your fries. If you like your fries thicker, then cut them thicker. If you like them skinnier, cut them slightly skinnier. You don’t want to cut them too skinny because they’ll fall apart when you parboil them.
Place the cut potatoes into a large pot and fill the pot with water until it covers all the potatoes. Turn the heat to high and cook the potatoes until the water boils. Reduce the water to a simmer and cook for an additional 3-4 minutes until the edges look soft but the potatoes are not completely cooked through.
Drain the potatoes and place them in a large bowl or keep them in the pot. Drizzle olive oil over the potatoes, sprinkle a little bit of garlic salt over the potatoes, and then toss until they are lightly coated with the olive oil and garlic salt. This will roughen up the edges of the potatoes and help make them extra crispy.
Spread the potatoes in a single layer and bake them in the oven for about 45-50 minutes until they’re crispy to your liking. About 20-25 minutes into the baking, remove the fries from the oven and flip them over as best as you can. That way the fries will be crispy and browned on all sides. Drizzle more olive oil over the fries if needed. Add the minced garlic at this point. You don’t want to add the minced garlic at the very beginning because when you bake the garlic for the entire time, they’ll end up completely black and bitter. Which is definitely not what you want.
Remove the fries from the oven and allow them to cool for a few minutes.
While the fries are cooling, roughly chop up your favorite herbs. Add the freshly chopped herbs onto the fries and sprinkle more garlic salt over them to taste.
Serve these crispy garlic fries with fresh herbs warm.
Enjoy!
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- 2 large potatoes
- 2 tablespoons olive oil
- ¾ teaspoon garlic salt, more to taste
- 8 large cloves of garlic, minced
- 2 tablespoons olive oil, more as needed
- 1 sprig mint, chopped
- 1 sprig basil, chopped
- Parsley, perilla (optional)
- Preheat the oven to 450F. Line a baking sheet with aluminum foil and lightly grease the surface with nonstick cooking spray or olive oil
- Wash and scrub the potatoes thoroughly and then dry them. Cut the potatoes into either 1 inch cubes or into ½ inch thick sticks. If you like your fries thicker, then cut them thicker. If you like them skinnier, cut them slightly skinnier. You don’t want to cut them too skinny because they’ll fall apart when you parboil them.
- Place the cut potatoes into a large pot and fill the pot with water until it covers all the potatoes. Turn the heat to high and cook the potatoes until the water boils. Reduce the water to a simmer and cook for an additional 3-4 minutes until the edges look soft but the potatoes are not completely cooked through.
- Drain the potatoes and place them in a large bowl or keep them in the pot. Drizzle olive oil over the potatoes, sprinkle a little bit of garlic salt over the potatoes, and then toss until they are lightly coated with the olive oil and garlic salt.
- Spread the potatoes in a single layer and bake them in the oven for a total of about 45-50 minutes until they’re crispy to your liking. About 20-25 minutes into the baking, remove the fries from the oven and flip them over as best as you can.Drizzle more olive oil over the fries if needed. Add the minced garlic at this point. Place the fries back into the oven and bake until crispy and browned.
- Remove the fries from the oven and allow them to cool for a few minutes.
- While the fries are cooling, roughly chop up your favorite herbs. Add the freshly chopped herbs onto the fries and sprinkle more garlic salt over them to taste.
- Serve these crispy garlic fries with fresh herbs warm.
Those look fabulous, and I’m slapping my forehead, thinking, “Why didn’t I think of that!” Roughing up the edges of the potatoes a bit–of course! That gives little crooks and crannies for the oils and sugars do their caramelizing trick. Terrific recipe. And so good with the garlic.
Yum! These look really good. I’m printing out to try later. And reblogging on Herb Thyme too. Thanks for a delicious recipe.
Thank you so much for sharing my recipe,Trisha!
Yum, I love it! I am a huge fan of potatoes. If I have some potato`s leftovers, I usually cut them into slices and prepare on the frying pan. The key is to use clarified butter, and even no herbs or spices. Clarified butter makes the potatoes super tasty 🙂
I’ll have to try it!
Sounds really good. Definitely will try
Includes everything I love! Great idea and pist!
These look incredibly tasty!
Good work, again, my friend.
Tasty!!!!
I love crispy fries and will give this one a try. Par boil and bake … I should be able to manage that! And I love garlic.