Roasted Fries with Garlic (Printable)

Crispy oven-baked fries infused with garlic and fresh herbs for a flavorful side dish.

# What You'll Need:

01 - 4 large russet potatoes, peeled (optional) and cut into ½-inch sticks

02 - 3 tablespoons olive oil

03 - 1 teaspoon sea salt

04 - ½ teaspoon freshly ground black pepper

05 - ½ teaspoon paprika (optional)

06 - 4 cloves garlic, finely minced

07 - 2 tablespoons fresh parsley, chopped

08 - 1 tablespoon fresh chives, chopped (optional)

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.

02 - Rinse the cut potatoes under cold water to remove excess starch, then pat completely dry with a clean towel.

03 - In a large mixing bowl, toss the potatoes with olive oil, sea salt, black pepper, and paprika until evenly coated.

04 - Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded.

05 - Roast the potatoes for 25 minutes, then use a spatula to carefully flip them for even cooking.

06 - Evenly sprinkle the minced garlic over the fries, then roast an additional 10 to 15 minutes until golden and crisp.

07 - Remove from the oven and immediately toss with fresh parsley and chives. Serve while hot.

01 -

They're crispy on the outside and creamy inside without any deep frying mess.
Roasted garlic becomes almost sweet and mellow, nothing like raw garlic harshness.
You can have restaurant-quality fries ready in under an hour with minimal effort.

02 -

Don't skip drying the potatoes after rinsing—wet fries will steam and disappoint you halfway through dinner.
The garlic goes in halfway through roasting so it toasts without burning; add it too early and it'll turn bitter and sad.

03 -

Soak cut potatoes in cold water for 30 minutes before roasting if you want them extra crispy—the cold water removes more starch than just rinsing.
Use a baking sheet with sides so nothing rolls around, and check them at 20 minutes if your oven runs hot because ovens are liars.