I just have to post this recipe here and share it with you 'cuz it's so amazingly, superbly, fantastically good.

If you liked these Homemade Garlic Fries, then you'll like my Loaded Cauliflower Tots.

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!

If you liked these Homemade Garlic Fries, then you'll enjoy another one of my delicious sides, my Lemon Roasted Asparagus.

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.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Homemade Garlic Fries

Lacey Baier

So very delicious homemade garlic fries.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Side

Cuisine American

Servings cups

Calories 246 kcal

Equipment

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

▢ 3 large un-peeled Russet potatoes
▢ 1 teaspoon sea salt
▢ 2 tbsp olive oil
▢ 8 cloves garlic minced
▢ ½ cup fresh Italian parsley finely chopped
▢ ½ cup parmesan cheese finely grated

Instructions

Slice each potato lengthwise into ¼-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.

Video

Nutrition

Serving: 1 cupCalories: 246 kcalCarbohydrates: 31 gProtein: 8 gFat: 10 gSaturated Fat: 3 gCholesterol: 9 mgSodium: 791 mgPotassium: 702 mgFiber: 2 gSugar: 1 gVitamin A: 98 IUVitamin C: 11 mgCalcium: 180 mgIron: 2 mg

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Comments

5 from 2 votes (1 rating without comment)