Roasted Fries with Garlic

My neighbor dropped by one evening with a bag of fresh potatoes from her garden, and I was stuck deciding what to do with them. I wanted something simple but impressive enough to justify the effort, and the thought of crispy oven fries tossed with garlic seemed perfect. That night, the smell of roasting potatoes mixed with caramelizing garlic filled the whole kitchen, and honestly, I knew I'd found something I'd be making again and again.

I made these for a casual game night, and my friend Sarah ate almost half the plate before anyone else got a chance. She kept asking what was different about them, and when I told her it was just oven-roasted with garlic, she looked genuinely shocked. That's when I realized this recipe had become something I could count on to impress without stressing.

Ingredients

• Russet potatoes (900 g / 2 lbs): They hold their shape beautifully and get that perfect fluffy inside when roasted, not the watery disappointment some other varieties give you.
• Olive oil (2 tbsp): This is what creates that crackling exterior, so don't skip it or substitute it with something lighter.
• Sea salt and freshly ground black pepper: The salt draws out moisture early on, helping the fries crisp up, while fresh pepper adds a little bite that pre-ground never quite captures.
• Paprika (½ tsp, optional): It adds a whisper of warmth and color, though the recipe works just fine without it if you don't have it on hand.
• Garlic cloves (3 large, minced): This is non-negotiable—the garlic is what makes these fries feel like something special, and mincing it fine means it toasts perfectly in those last five minutes.
• Fresh parsley (2 tbsp): It brightens everything up at the end and keeps the dish from feeling heavy, even though it's fried potatoes.
• Parmesan cheese (1 tbsp, optional): A light sprinkle adds salty richness, but again, totally optional if you're keeping things dairy-free.

Instructions

Heat your oven and prepare:

Set the oven to 220°C (425°F) and line a baking sheet with parchment paper so you don't have to scrub it later. The heat needs time to climb, so don't skip the preheating.

Coat the fries evenly:

In a large bowl, toss your cut potatoes with olive oil, salt, pepper, and paprika until every piece is slicked and seasoned. This is where the magic starts, so take a moment to make sure nothing's hiding uncoated at the bottom.

Spread them out with space:

Pour the fries onto your baking sheet in a single layer, making sure they're not piled on top of each other. Crowded fries steam instead of crisp, which defeats the whole purpose.

Roast until golden:

Slide them into the oven for 30 minutes, flipping them halfway through around the 15-minute mark. You're looking for golden edges and a bit of char on the corners.

Add garlic in the final push:

In the last 5 minutes, sprinkle your minced garlic over everything and return the pan to the oven. You'll start to smell it almost immediately, and that's your signal that you're close.

Finish with freshness:

Pull them from the oven and toss immediately with parsley and Parmesan while they're still steaming. The heat wilts the parsley slightly and helps any cheese melt into little salty pockets.

Save to Pinterest

The best part about making these came when my partner walked into the kitchen halfway through cooking and just stood there, inhaling deeply, without saying a word. Sometimes food is just about sharing that moment of anticipation with someone else, waiting for something good to be ready.

The Soaking Secret

If you have time and want the absolute crispiest results, soak your cut fries in cold water for 30 minutes before you start. This removes excess starch, which is why restaurants always do it. After soaking, pat them completely dry—and I mean completely—because any remaining moisture will create steam in the oven instead of crispiness on the surface.

What to Serve Them With

These fries are good enough to eat plain, honestly, but they shine with a dipping sauce. Garlic aioli is the obvious choice, but ketchup, sriracha mayo, or even a tangy blue cheese dressing all work beautifully. I've also mixed sour cream with fresh dill and served them that way, which feels fancier than it has any right to.

Variations and Swaps

Once you nail the basic technique, the possibilities expand. Sweet potatoes roast beautifully using the same method and take about the same time, though they caramelize faster so watch them after the 20-minute mark. You can also play with different seasonings—cumin and chili powder for a Tex-Mex vibe, or curry powder if you want something completely different.

• Try adding fresh rosemary or thyme instead of parsley for an earthier flavor.
• A squeeze of fresh lemon juice at the end brightens everything and cuts through the richness.
• If you want heat, a pinch of cayenne pepper tossed in at the end gives you a gentle kick without overpowering the garlic.

Save to Pinterest

These roasted fries have become my go-to when I want something that tastes like effort but requires almost none, and somehow that's become the recipe I make most often. There's comfort in knowing that something so simple can make people happy.

Recipe FAQs

→ How can I make fries extra crispy?

Soaking cut potatoes in cold water for about 30 minutes before roasting helps remove excess starch, resulting in crispier fries.

→ When should garlic be added for best flavor?

Sprinkle minced garlic over the fries in the last 5 minutes of roasting to prevent burning and infuse a gentle garlic aroma.

→ Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes can be used as a delicious alternative, though they may require slightly less roasting time due to their moisture content.

→ What herbs complement roasted fries best?

Fresh parsley adds bright flavor, and other herbs like rosemary or thyme also pair well with roasted potatoes and garlic.

→ Is Parmesan necessary for the best taste?

Parmesan cheese is optional; it adds a savory, salty note, but the fries are flavorful even without it thanks to the garlic and herbs.