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!
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.
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