Roasted Fries with Garlic

I used to think crispy fries only came from a deep fryer until a friend showed me her oven method one Sunday afternoon. The kitchen smelled like roasted garlic and herbs, and I couldn't believe how golden and crunchy they turned out. I've been making them this way ever since, and they disappear faster than I can plate them.

The first time I made these for a backyard dinner, I doubled the batch thinking there would be leftovers. There weren't. Everyone kept reaching for more, and my neighbor asked if I'd bottled the garlic smell somehow. Now I always make extra because I know they'll vanish before the main course is even cleared.

Ingredients

• Russet potatoes: Their starchy texture crisps up beautifully in the oven, and I always cut them as evenly as possible so they cook at the same rate.
• Olive oil: Just enough to coat without making them greasy, and it helps the garlic stick to every piece.
• Sea salt and black pepper: I use more than I think I need because some flavor cooks off in the heat.
• Paprika: Adds a subtle warmth and a gorgeous color, though you can skip it if you want them simple.
• Garlic: Fresh minced garlic goes on halfway through so it gets fragrant and golden without burning.
• Fresh parsley and chives: Tossed on right at the end, they add a bright pop that makes the whole dish feel alive.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment. This keeps the fries from sticking and makes cleanup so much easier.

Rinse and dry:

Run cold water over the cut potatoes to wash away the starch, then pat them completely dry. Any moisture left on them will steam instead of crisp.

Season the potatoes:

Toss them in a big bowl with olive oil, salt, pepper, and paprika until every piece is coated. I use my hands because it's faster and more even.

Arrange on the sheet:

Spread them out in one layer with a little space between each fry. Crowding them traps steam and you lose that crispy edge.

First roast:

Bake for 25 minutes, then flip them with a spatula. You'll see the bottoms starting to turn golden and firm up.

Add the garlic:

Sprinkle the minced garlic over the fries and roast another 10 to 15 minutes. The garlic will toast and the fries will get deeply golden and crunchy.

Toss with herbs:

Pull them out and immediately toss with fresh parsley and chives. Serve them hot while they're still crackling.

Save

One night I served these alongside roasted chicken and my kids argued over the last few fries like they were treasure. It made me laugh, but it also reminded me that the simplest things often get the loudest applause. These fries have become the thing people ask me to bring to potlucks now.

Getting Them Extra Crispy

If you have time, soak the cut potatoes in cold water for 30 minutes before you start. It pulls out even more starch and gives you a crispier result. Just make sure you dry them really well afterward, or the water will work against you in the oven.

Flavor Variations

I've swapped in sweet potatoes when I want something a little sweeter, and they work beautifully with the garlic. You can also try adding a pinch of cayenne or smoked paprika if you like a little heat. Sometimes I toss them with grated Parmesan right at the end for a salty, nutty finish.

Serving and Pairing

These fries are perfect next to grilled steak, roasted chicken, or even a big green salad. I love them with aioli or a spicy ketchup, but honestly they're so flavorful you don't need much.

• Serve them right out of the oven for maximum crunch.
• Pair with a crisp white wine or a cold beer.
• Leftovers reheat well in a hot oven, not the microwave.

Save

These fries have turned into one of those recipes I make without thinking, and they never disappoint. I hope they become a favorite in your kitchen too.

Recipe FAQs

→ How do I make the fries crispy?

Soaking potato sticks in cold water for 30 minutes removes excess starch, which helps achieve a crispier texture when roasted.

→ Can I use sweet potatoes instead?

Sweet potatoes make a great alternative, offering a slightly sweeter flavor and similar roasting time for a delicious twist.

→ What herbs enhance the flavor best?

Fresh parsley and chives complement garlic well, adding a fresh, herbal aroma and taste to the fries.

→ Is it better to peel the potatoes?

Peeling is optional; leaving the skin on adds texture and nutrients while contributing to a rustic appearance.

→ What dipping sauces pair well with these fries?

Aioli, ketchup, or other favorite dipping sauces complement the garlic and herb flavors perfectly.

→ At what temperature should I roast the fries?

Roasting at 425°F (220°C) ensures the fries cook evenly and become nicely golden and crisp.