Super easy to make, these Garlic Fries will have you, and your guests, coming back for more.
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?
Places to stalk Cravings of a Lunatic!
- ¼ cup oil, I love canola for fries
- 4 cloves of garlic
- 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
- 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.
- Heat your oil to 365 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Continue with each batch until all are cooked.
- 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.
- Serve with a big old garlic loving smile.
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.
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:
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