Friday, April 17, 2009

Garlic Oven Fries

Hi, I'm Debby and I'm a French Fry-aholic. I love french fries.
I am standing on top of a mountain, and shouting out to "The Purple Foodie". This recipe rocks! When I saw this photo posted on Photograzing, I wanted to find out more about the recipe. We love garlic. Garlic is King in my house. I always have fresh garlic...would it be that I live about 45 minutes from the Garlic Capitol called "Gilroy, California"?

I made these, the first time on Easter Sunday. I am so used to cooking alone, so that I can concentrate on reading new recipes. I was so engaged in a wonderful conversation with my brother's lady friend, that I wasn't fully paying attention to three new recipes I was working on. The potatoes turned out delicious-- but they were more like roasted potatoes. I realized, too late, that I should not have used a glass baking dish. We loved them, but I wanted french fries.

During the night, my eyes popped open, with a start (yes, I think of recipes in bed). Duh! I should not have peeled the potatoes ! I also wish that I had used a baking sheet.

Not to worry...

Today, my husband requested one of his very favorite meals-- Sloppy Joe's (not from a can, thank you very much). I decided to make the garlic fries, again. The perfectionist in me wanted to see if I was right about using a baking sheet.

First, the ingredients:

Three russet potatoes, washed. Garlic. Lots of it. I used four colossal cloves of them-- they equal eight in total. Olive oil, sea salt and fresh ground pepper.

Wash and cut the spuds into fourths and then thirds, to equal 12 wedges per tater.

Meanwhile, preheat the oven to 475F (though, I think 450F works fine for me).

In a pan, heat the olive oil and garlic on a very low heat-- we are not cooking the garlic. We are infusing the oil with the flavor of the garlic. Got that? You don't want burned garlic. It's bitter, and it's nasty.


Place the potato wedges in a bowl; then, using a sieve, separate the garlic from the oil.


Yeah, baby... garlic! The garlic, and one Tablespoon of infused olive oil gets tossed onto the potato wedges.

Reserved 5 of the 6 tablespoons of olive oil; this goes onto the baking sheet.

Cover the bowl with plastic wrap, and microwave these for 4 minutes. They are hot, so be careful when you remove the plastic.

In the meantime, mix the cornstarch, salt, pepper and cayenne (warning, if you're a whimp, like me, you might want to leave this out, or use less).


Sprinkle the mixture onto the hot potatoes and very gently mix this with a large spoon. Again, these are hot! Be careful.

The remainder of the olive oil goes onto a baking sheet (not a glass dish, trust me). Evenly spread the potatoes and pop into the oven. These take anywhere from 20-30 minutes to be ready.


The house smelled of garlic, while these were baking. I won't use the corny vampire analogy... suffice it to say that if you love garlic, your nostrils will be filled with the aroma of it.


Halfway through (about 15 minutes) turn these over. Now this is the way to do it! The spuds were a golden brown.

I checked these 10 minutes later, and they were perfectly done. The cayenne had a little "bite". I'm whimpy about heat, because my son said they were perfect.


I served these with Sloppy Joe's on toasted buns, cole slaw with a balsamic vinaigrette.

My husband was very happy...and very thankful. He deserves it. He fixed my car and gave me a new kitchen faucet that I love!

Make these, please! You will thank me. You will thank The Purple Foodie. These are truly the best fries.

Russet Potato on Foodista



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19 comments:

Coleen's Recipes said...

Those potatoes look perfect-o!! I'd love to have some right now. I like your idea of pre-cooking them in the microwave...Smart.

T.W. Barritt at Culinary Types said...

Fantastic! I have actually never made oven fries - but the process is so simple, there's no reason not to. Recently, I tried to make sweet potatoe chips, but I sliced the potatoes too thin. You've inspired me to try again with a better cut.

Donna-FFW said...

LOVE these fries. They look so delicious.. crispy, flavorful and so simple to make with your step by step photos.. Pefect side dish!

Netts Nook said...

Wow those fries look perfect thanks for sharing. Quick works for me.

Elyse said...

Oh my gosh. These french fries look amazing, just amazing. I love garlic fries. And your sloppy joes sound great, too. I haven't had a sloppy joe in waaaay too many years; I think I'm overdue for one!

Muneeba said...

Ok, I'll make these! Look simple enough (plus I've never met a spud I didn't love before!). And yayyyy for the hubby fixing the car AND getting you a new faucet. He's a keeper!

Monica H said...

I am so glad I fould your blog. You truly are wonderful and this recipe is no exception. I get inspired everytime!

I'm making these for sure...maybe tomorrow!

Wyn said...

Oh these look awesome, come cook for me ok?

Phoo-D said...

These look great! I've always wanted to go to the Garlic Festival in Gilroy. Maybe next year...

Dazy said...

I'm making this today. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

Adele said...

These look so delicious! I've been reading your blog for quite some time and had no idea you lived near Gilroy! I always loved driving through Gilroy as a child b/c of the garlic smell! I grew up near Fresno.

Steph said...

I've made these potatoes twice in the past few weeks and they've been awesome every time! Great with burgers and not salty like the other recipes out there.

Blender Benefits said...

The good news is that I found this and am making them for the super bowl. I cannot wait!

Maggie said...

OMG! I am crying...tears of joy! I have finally made a crispy and oh so delicious french fry. In the oven, no frying. Debbie, a million thanks for this recipe. I even used yukon gold potatoes and they turned out GREAT!!! Thanks to you my fiancee is a very full yet very happy man tonight.

A Feast for the Eyes said...

Thank you so much, Maggie! I appreciate your taking the time to write and let me know that it turned out great. I do love this recipe, myself.

KaysKrazy4Koupons said...

*cornstarch, salt, pepper and cayenne*.. the cornstarch and cayenne aren't on the original ingredient list. Do I need enough to coat the fries like a batter, or just a crunchy layer?? I would really love to make these tonight with bbq chicken! They sound fabulous and as a new Gilroy area resident.. I can't wait to get my hands on all the sticky garlicky goodness!

Aarthi said...

I love this too

Anu said...

I made these. So so good. Thanks :)

Samantha said...

These fries are amazing! My husband and I make these quite often and they get better every time. They were the first recipe I used on my own blog. Thanks!