Roasted Fries with Garlic (Print View)

Golden oven-roasted fries tossed with fragrant garlic and herbs, perfect as a snack or side dish.

# What You'll Need:

01 - 2 lbs russet potatoes, scrubbed and cut into fries

02 - 2 tbsp olive oil

03 - 1 tsp sea salt

04 - ½ tsp freshly ground black pepper

05 - ½ tsp paprika (optional)

06 - 3 large garlic cloves, minced

07 - 2 tbsp fresh parsley, finely chopped

08 - 1 tbsp grated Parmesan cheese (optional)

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

02 - Toss the cut potatoes in a large bowl with olive oil, sea salt, black pepper, and paprika until evenly coated.

03 - Spread the fries in a single layer on the prepared baking sheet, ensuring they are not touching or crowded.

04 - Bake for 30 minutes, flipping the fries halfway through to ensure even browning and crispiness.

05 - During the last 5 minutes of roasting, evenly sprinkle minced garlic over the fries and return to the oven.

06 - Remove the fries from the oven and immediately toss with fresh parsley and grated Parmesan cheese, if using. Serve hot.

01 -

They come out golden and crispy without deep frying, so you feel a little less guilty reaching for seconds.
The garlic transforms from raw to mellow and sweet, making even plain potatoes taste restaurant-worthy.
It's honestly easier than making anything else for dinner, yet looks like you tried harder than you actually did.

02 -

Wet potatoes turn to mush, so pat your cut fries completely dry with paper towels before tossing with oil—this is the one step that separates crispy from soggy.
Don't be tempted to crank the heat higher to speed things up; that just burns the outside before the inside cooks through.

03 -

Use a box grater or microplane to get garlic fine enough that it crisps up in five minutes instead of staying raw and sharp.
Don't wash your potatoes until right before cutting them; storing them dry keeps them fresher longer.