Cravings of a Lunatic

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Quick and Easy Garlic Fries

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These super easy to make Garlic Fries will have you and your guests coming back for more. They make the perfect side dish or appetizer for any occasion. Plus they are the ideal snack for your next binge watching session!

Garlic Fries cooked to perfection and served with love!

So…

yah…

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?

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:

Garlic Fries served in a beautiful dish for dinner.

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Garlic Fries served on a platter.
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Quick and Easy Garlic Fries

These super easy to make Garlic Fries will have you and your guests coming back for more. They make the perfect side dish or appetizer for any occasion. Plus they are the ideal snack for your next binge watching session!
Course Side Dish
Cuisine American
Keyword french fries, garlic fries
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 338kcal

Ingredients

For the Garlic Oil:

  • 1/4 cup canola oil
  • 4 cloves garlic

For the Fries:

  • 5 russet potatoes, cut into matchsticks
  • 1 pinch salt
  • 1 pinch parsley
US Customary - Metric

Instructions

For the Garlic Oil:

  • 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:

  • 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.

Notes

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.
 
Nutritional information is a rough estimate. Results can vary depending on ingredients and products. 
If you made this recipe considering giving it a star rating or leave a comment!

Nutrition

Calories: 338kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 1122mg | Fiber: 3g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 16.4mg | Calcium: 40mg | Iron: 2.3mg

Garlic Fries served for dinner or an appetizer.

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Comments

  6. 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!

    Reply

    • 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.

      Reply

      • 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 🙂

        Reply

        • 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.

          Reply

  10. Renee 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.

    Reply

    • Kim Beaulieu says

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

      Reply

    • 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.

      Reply

  19. Dawn Lopez 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!

    Reply

    • 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.

      Reply

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