Quick and Easy Garlic Fries

Super easy to make, these Garlic Fries will have you, and your guests, coming back for more.

Garlic Fries | Cravings of a Lunatic | Super easy to make and absolutely delicious!



everyone else is posting red velvet this, pink cutie-patootie that and all things heart-shaped…

and I’m over here going “look what I made, garlic fries”.

I want to feel bad. Like I’m not living up to my food blogger potential. But the truth of the matter is I freaking love french fries. So I made french fries.

Tomorrow I’m posting a burger.

Take that Valentine’s Day!

Okay, okay I’m not a total rebel. I’ll make sure I fit in 1 or 2 cutesy recipes for all you red velvet, pink cutie-patootie, heart shape loving readers. I love those things too, but I sort of dig french fries more. My bad. Or is it?

Garlic Fries | Cravings of a Lunatic | Super easy to make and absolutely delicious!

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Quick and Easy Garlic Fries
Prep time
Cook time
Total time
Super easy to make, these Garlic Fries will have you, and your guests, coming back for more.
For the Garlic Oil:
  • ¼ cup oil, I love canola for fries
  • 4 cloves of garlic
For the Fries:
  • 4 to 5 russet potatoes, you want them to be matchstick size
  • Salt, to taste
  • Parsley to taste, I prefer dried parsley but you could use fresh
For the Garlic Oil:
  1. In a small saucepan combine the oil and garlic, cook for about 2 to 3 minutes over medium heat. You want to heat the garlic enough to be fragrant but not to burn it. Garlic burns quickly. Take off the heat and transfer to a bowl or glass dish. Remove the cloves, you can toss them or use them depending how garlicky you want your fries. Chop the cloves finely if using them. Set oil aside.
For the Fries:
  1. Heat your oil to 365 degrees F.
  2. Cut your potatoes into matchstick size pieces. Drop in water as you cut them and soak them up until you are almost ready to drop them in. For fries that aren't quick and easy you can soak for 1 to 4 hours, but when you're hungry for fries NOW this will get 'er done.
  3. Once the oil reaches the right temperature take your potatoes out of the water, rinse them and then dry them with paper towels. You can skip the soaking if you've gone past hungry and hit the point of hangry. This is a judgement free zone.
  4. Once you are sure your potatoes are patted completely dry (trust me, throwing wet fries into a fryer is a good way to get the oil to bubble over and burn the dang house down, dry your potatoes well my friends) you want to carefully drop them in small batches into the hot oil. Let them cook for a few minutes, 3 to 5 should get 'er done. I like mine crispy.
  5. Use a spider to lift them out, and not I don't mean one of those 8 legged things, it's a wire tool for lifting things like fries out of fryers. Handy dandy, you need one, or three in your life. Trust me.
  6. You want to toss each batch into a metal bowl and quickly pour some garlic oil over top and toss some parsley in too. Now toss those suckers in the bowl a few times. Keep tossing till the oil and parsley coats the fries well.
  7. Continue with each batch until all are cooked.
  8. For added garlic zing you can take the garlic cloves from your oil and slice them up super fine, then toss them in when you do the fry, oil, and parsley flips in the metal bowl. Adds a whole other level of garlic awesomeness.
  9. Serve with a big old garlic loving smile.
Okay here's some french fry facts for fun:

Yes you can double and triple fry your fries. I do it often. But for the purposes of THIS recipe one fry was good. I was hungry NOW and didn't want to wait. If you cut the fries into super thin matchstick sized fries I find it matters less if you soak as long or fry a bazillion times. Thicker fries it will matter way more.

Soaking is nice but for these fries if you are in a hurry you can skip it. Soaking gets the extra starchiness out so it's always nice to do when you have time. Again if I was cooking a super thick fry it would have seemed way more important to me.

Any salt will do. Coarse is nice, I actually like old school table salt for fries. I know right, wackadoodle salt choice. But it's what we like for ours.

If you have access to one of those good quality garlic oils on the market feel free to use it. Just warm it up a bit and skip making your own. It's all good here, no judgement on my blog.

Oil temperatures for fries vary from about 325 to 400 degrees F. It's all about personal taste. For these particular thin cut fries I like it at about 365 degrees F. But mine can range from 350 degrees to 400 degrees depending on my mood and how I cut my fries.

Baking potatoes work best for fries. I like Russet but use what you have on hand. Just make sure it's a good baking potato.

The quest for perfect fries is a timeless one. I do about a dozen different variations of fries. We love them all. I think it's a personal thing. Some folks like thin, some like thick, some like skin on, some like skin off, some like them light in colour, some like them dark in colour. To me there's no right or wrong as long as they are not soggy. I like mine crispy with lots of salt and ketchup. I'm old school. Luckily we only eat them about once a month so when we do we indulge without any shred of guilt.

Garlic Fries | Cravings of a Lunatic | Super easy to make and absolutely delicious!

Seriously man, look at these things. Screw Valentine’s Day. Just eat french fries.

I learned to make fries from my Gramma Doughty. She was an expert french fry maker. She lived in Quebec where you could get fries from the french fry truck. My gramma perfected her fries over the years and I was lucky enough to learn how to make them from her and my mom. Those gals knew their fries. They loved something called a French Fry Sandwich. I could never bring myself to eat one but my sis loves them. I’m not sure how she can eat them and stay so tiny. I swear it’s like black magic or something.

Make sure you come back tomorrow for the burger to go with these fries. There’s a cookbook up for grabs too. Not too shabby. Fries, burgers and free stuff. Not too shabby at Chez Lunatic’s, is it now.

Okay I must scoot so I can get some tedious, hard work done. Or watch reality TV. It’s a toss-up.

Other Side Dish Recipes from Yours Truly:

Onion Strings | Cravings of a Lunatic | Seriously sinful and totally worth indulging in!Onion Strings

Shallot Rings | Cravings of a Lunatic | Seriously easy to make and wildly addictive. A must try!Shallot Rings

Fried Smashed Potatoes with Meyer Lemon by Cravings of a LunaticFried Smashed Potatoes with Onions and Meyer Lemon Dressing

Aerosmith Potatoes with meyer lemon and garlic salt by Cravings of a LunaticAerosmith Potatoes

Grilled Potatoes with Garlic and Chipotle Spice | kissmysmoke.com | Perfectly spiced and cooked on the grill. These will become your new family favourite!Grilled Potatoes with Garlic and Chipotle Spice from Kiss my Smoke

Other French Fry Recipes from Around the Web:

Spicy Oven Fries from Cravings of a Lunatic

Perfect French Fries from Leite’s Culinaria

Perfect French Fries from The Pioneer Woman

Buttermilk Ranch French Fries by Savory Simple

Baked Sweet Potato Fries by Sally’s Baking Addiction

Toodles and smoochies! xx

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  1. Todd says

    I just started making fries at home using the 300/400 method and they are really good but to this point I’ve just used a cajun seasoning after the oil stage. I’m thinking these will go really well with some stuff we have coming up and, to try to take this ship plaid, I’m going to grate some good ‘ole basic Parmesan over the finished product. Good stuff!

    • Kim Beaulieu says

      I like the 300/400 when I have more time. I also like the triple fry when time permits. I swear I’m just a sucker for fries. I love the idea of cajun seasoning over them. I am a huge smoked paprika girl and chipotle spice rocks my world. I’ll have to try some parmesan next time. I typically don’t like cheese fries, which really should be cause to kick me out of Canada. I hate poutine, downright un-Canadian I think.

      • Todd says

        I’ve seen pictures of Poutine and I instantly imagine a KFC famous bowl – in other words, no thanks. Have you tried fries at 1/4″ square instead of matchsticks? All preference I know, I just prefer a bit meatier fry. Still can’t wait to try this :)

        • Kim Beaulieu says

          I do meatier fries more often than not. My daughter likes them that way. Our deep fryer bit the dust and I’ve been using my dutch oven on the stove. I swear the temperature just doesn’t hold like a deep fryer does. The fries don’t come out as well when they’re thick. So we’ve been doing more thin as of late. I need to invest in a new deep fryer. But I’m waiting for a sale, ha. Cheapskate big time.

          And omg, poutine just makes me want to hurl. If they kick me out of Canada for hating it so be it.

  2. says

    I love good garlic fries. Reminds me of hanging out at the beach boardwalk or the ball park, but the best garlic fries I ever had were at a little diner in the Santa Cruz Mountains.

    • Kim Beaulieu says

      I swear sometimes people get carried away with fry prep. Easy peasy and quick to the belly always gets my vote.

    • Kim Beaulieu says

      Ha, I’ve got the flu so I haven’t posted anything new to comment on. I’m a slacker Amy.

      I’m a simple girl. Bring me fries and walking dead dvd’s and I’m a happy girl.

  3. says

    Let me tell you that if I didn’t like fries.. you basically would have changed my mind right now. But.. I soooo do love fries! I’ve never actually made “real” fries at home, this recipe looks like it might be life changing! Yum!

    • Kim Beaulieu says

      Omg Dawn, you HAVE to try making them at home. If they’re thin you can get away with a single fry method, if you cut thicker go double fry. So good. I usually soak mine in water for a bit first but I was freaking hungry this day. Sometimes a girl just has to eat, and now.

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