I just have to post this recipe here and share it with you ‘cuz it’s so amazingly, superbly, fantastically good.
These homemade garlic fries use that recipe as a base. Once you get the basic way to make fries down, the possibilities are endless. Endless!
To tell you the truth, I actually didn’t even have garlic fries on my radar until Dustin suggested it one day.
SO glad he did.
The first time we made these, we used about 7 or 8 potatoes and I’m pretty sure we finished every last one of those fries by the next day.
We needed a little break from fries for a week or so, but it was well worth it.
Mmm. Garlic Fries 🙂
These garlic fries are baked – the reason you do this is to cook them all the way through and get them all crispy and golden brown.
- 3 large un-peeled Russet potatoes
- 1 tsp sea salt
- 2 tbsp olive oil
- 8 cloves garlic minced
- 1/2 cup fresh Italian parsley finely chopped
- 1/2 cup parmesan cheese finely grated
Slice each potato lengthwise into 1/4-inch (or slightly larger, if you like steak-type fries) slices. Then, stack those slices together and slice across again with the same measurement to make the fries.
After you cut the potatoes into fries, place into a large bowl of cool water to help remove the starch off the surface of the potatoes so they don’t stick together during cooking.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper (or aluminum foil) and set aside.
Place the cut potatoes in a large mixing bowl and add the sea salt, olive oil, and garlic. Toss well to evenly coat.
Spread the potatoes in a single layer over the baking sheet. If they are too crowded, you can use an additional baking sheet.
Bake 30-40 minutes, or until well-browned, turning every 15 minutes for even baking. Baking time will vary depending on the size and thickness.
Immediately after removing from the oven, sprinkle with parsley and parmesan cheese.