Roasted Fries with Garlic

There's something about the smell of garlic hitting hot oil that makes a kitchen feel like home. I stumbled into these fries on a weeknight when I had nothing but potatoes and garlic in the pantry, and suddenly I was standing in front of the oven watching them turn from pale to golden, crispy at the edges. My roommate wandered in halfway through and the conversation stopped—she just stood there smiling at the smell. That's when I knew I'd found something worth repeating.

I made these for a friend who'd been stressed about work, and watching her exhale after that first bite was worth more than any complicated recipe could be. She asked for the method twice, once out loud and once while actually writing it down, which felt like the highest compliment.

Ingredients

• Russet potatoes (900g): Starchy and sturdy, these are your anchor—they'll crisp up beautifully without falling apart or turning mealy.
• Olive oil (2 tbsp): Don't skip this or substitute with spray; the oil helps create that golden crust everyone reaches for first.
• Sea salt (1 tsp): This matters more than you'd think—it seasons all the way through instead of just sitting on top.
• Freshly ground black pepper (½ tsp): Fresh pepper tastes sharper and more alive than pre-ground, I promise you'll notice.
• Paprika (½ tsp, optional): This adds color and a subtle warmth that makes people ask what your secret is.
• Garlic cloves (3 large, minced): Go for fresh, firm cloves—pre-minced garlic gets bitter in the oven heat and you deserve better.
• Fresh parsley (2 tbsp): This brightens everything at the end and honestly makes the dish feel less heavy and more intentional.
• Parmesan cheese (1 tbsp, optional): A small amount melts slightly into the heat and adds a salty umami that rounds everything out.

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper. This matters because it keeps the bottom fries from sticking and burning while the tops get golden.

Coat the potatoes:

In a large bowl, toss your cut fries with olive oil, salt, pepper, and paprika until every piece glistens slightly. You want them coated but not swimming in oil—think of it like getting them dressed for an event, not dunking them in a pool.

Spread them out:

Arrange the fries in a single layer on the prepared sheet, leaving a little space between each one. Crowding them steams them instead of roasting them, and that's not what we're after here.

Roast and flip:

Pop them into the oven for 30 minutes, flipping halfway through with a spatula. You'll smell when they're getting close—that toasted potato aroma is your cue that the edges are crisping up nicely.

Add the garlic:

In the last 5 minutes, sprinkle the minced garlic evenly over the fries and return them to the oven. The garlic will toast and smell incredible, not burn—the brief time and the residual heat are perfect together.

Finish with herbs and cheese:

Pull them out and immediately toss with fresh parsley and Parmesan while they're still hot. The heat helps everything stick and blend together gently.

Pin it

These fries became the thing I made when someone needed feeding but I wanted to feel like I'd put in real effort. There's something honest about showing up with hot food that tastes like care, not complexity.

The Water Soak Secret

If you have time, soak your cut potatoes in cold water for 30 minutes before tossing with oil. This removes excess starch and sounds technical, but it's actually simple: just cover them with cold water, let them sit, then drain and pat dry thoroughly. I learned this by accident when I cut my fries too early and left them in the bowl, and when I finally roasted them they were noticeably crispier. Now I do it on purpose.

Variations Worth Trying

Sweet potatoes work beautifully here if you want something slightly sweeter and earthier—they'll need about the same time but watch them more closely since they caramelize faster. You could also try adding smoked paprika for depth, or swapping the parsley for fresh dill if you're in the mood for something brighter and more herbaceous.

Serving and Dipping

These are phenomenal on their own, but they're even better with something to dip into. Aioli is the obvious choice, but ketchup, sriracha mayo, or even just a squeeze of lemon can take them somewhere different depending on your mood.

• Make a quick aioli by whisking mayonnaise with minced garlic and a squeeze of lemon juice—five minutes, no cooking required.
• If you're serving these as a side dish, they pair especially well with grilled chicken or fish.
• Eat them while they're hot; they're still good at room temperature but something magical happens with that warmth.

Pin it

These fries taught me that the simplest dishes often deliver the most satisfaction. Come back to them whenever you need something warm and real.

Recipe Q&A

→ How can I ensure the fries turn out crispy?

Soaking cut potatoes in cold water for 30 minutes helps remove excess starch, which promotes crispiness when roasting. Dry thoroughly before coating with oil.

→ Can I substitute sweet potatoes for regular potatoes?

Yes, sweet potatoes work well with this method but may require a shorter roasting time due to their higher sugar content.

→ When should the garlic be added during cooking?

Add minced garlic in the last 5 minutes of roasting to prevent burning and retain its fragrant flavor.

→ Is it necessary to flip the fries while roasting?

Flipping halfway through cooking ensures even browning and crispness on all sides.

→ What are good accompaniments for these fries?

Serve with aioli, ketchup, or your favorite dipping sauce to complement the herb and garlic flavors.