Roasted Garlic Fries

There's something about the smell of garlic hitting hot oil that just stops me mid-conversation. I discovered these roasted fries by accident one Saturday when I grabbed the wrong bag of potatoes and decided to make them count with every scrap of flavor I could find. The kitchen filled with this toasted, garlicky warmth that made my roommate actually pause her phone scrolling, and suddenly what was supposed to be a basic side became the thing everyone remembered from that meal.

I made these for my friend who'd just moved into her first apartment with a real oven, and watching her face when she pulled them out golden and fragrant made me realize how much joy there is in teaching someone that cooking doesn't have to be complicated to be delicious. She's made them at least ten times since, each batch tweaked slightly based on whatever herbs she had lingering in the fridge.

Ingredients

• Russet potatoes, 900 g (2 lbs): These starchy beauties are the backbone; they crisp up better than waxier varieties and soak up seasoning like tiny flavor sponges.
• Olive oil, 2 tbsp: Don't use the expensive stuff here, just something you actually like the taste of since it matters more than you'd think.
• Sea salt, 1 tsp: Real salt tastes brighter than the fine stuff, and you'll notice it in the first bite.
• Freshly ground black pepper, ½ tsp: The moment you grind it yourself, you'll understand why pre-ground feels flat by comparison.
• Paprika, ½ tsp (optional): This adds a subtle warmth and color that makes people think you know what you're doing.
• Garlic cloves, 3 large, minced: Fresh is non-negotiable here; garlic powder turns bitter in high heat and we're not doing that.
• Fresh parsley, 2 tbsp, finely chopped: The green brightness at the end cuts through the richness and makes everything feel lighter.
• Parmesan cheese, 1 tbsp, grated (optional): Use the good stuff if you're going to use it at all, or skip it entirely.

Instructions

Get your oven ready and prep the potatoes:

Heat your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks and cleanup is almost no effort. Cut your scrubbed potatoes into fries about the thickness of your pinky finger; thinner ones crisp faster but dry out, thicker ones stay tender but won't crisp.

Coat everything evenly:

Toss the fries in a large bowl with olive oil, salt, pepper, and paprika until every piece glistens and the seasoning looks distributed. Don't skip the coating stage or you'll end up with some bites that are perfectly seasoned and others that taste like plain potato, which is its own kind of disappointment.

Spread and roast:

Arrange the fries in a single layer on your prepared sheet with some breathing room between them, then slide into the oven. After 15 minutes, flip them with a spatula so the other side gets its chance to turn golden and crisp.

Add the garlic at the perfect moment:

With 5 minutes left on the timer, sprinkle your minced garlic over everything and return it to the oven, letting it toast just enough to smell incredible without blackening. The timing here is crucial because garlic burns faster than potatoes, so you're racing against that last little window.

Finish with life:

Pull it from the oven while everything is still steaming hot, then immediately toss with chopped parsley and Parmesan if you're using it. That heat brings out the garlic's sweetness and makes the parsley smell alive.

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The first time someone dipped these in good aioli at my table and closed their eyes while eating, I understood that these aren't just fries—they're the kind of side that makes people feel taken care of. That's when food becomes something more than sustenance, when it lands somewhere between a gesture and a gift.

How to Get Them Extra Crispy

If you're serious about crispiness, soak your cut potatoes in a bowl of cold water for 30 minutes before you season them, then pat them completely dry with a clean towel or paper towels. This removes the surface starch that would otherwise trap steam against the potato and keep them from ever reaching that shatter-on-your-teeth texture. I learned this by accident after forgetting to cook soaked potatoes and just decided to roast them anyway, and suddenly everything changed.

Variations That Actually Work

Sweet potatoes follow the same method but need about 5 minutes less cooking because they're denser, and the caramelized edges taste almost candy-like against the garlic. You can also swap the parsley for rosemary or thyme if that's what you have, though the flavor gets woodier and less bright. I've even tried tossing in a pinch of smoked paprika instead of regular, and that version became my go-to for grilled chicken night.

What to Serve These With

These fries are honestly happy living as a side to almost anything, but they shine next to grilled fish, roasted chicken, or even just a good burger if you're feeling indulgent. They also work as a standalone snack if you have someone coming over and you want to impress them with something that took almost no effort but tastes like you actually tried.

• A garlicky aioli made with mayo, minced garlic, and lemon juice is the move if you want to upgrade from ketchup.
• Hot sauce or sriracha mayo if you want heat and tang working together against the starch.
• Honestly, they're good enough plain that you might just eat them straight from the pan with your hands like a person with no manners.

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These fries have become my answer to the question nobody asks but everyone wonders: how do you make something simple feel special? They're proof that good food doesn't require complicated technique, just attention and a few moments of patience.

Recipe FAQs

→ How do I get perfectly crispy fries?

Soaking cut fries in cold water for 30 minutes removes excess starch. Dry thoroughly before coating with oil and roasting at high heat for crispiness.

→ When should I add the garlic for best flavor?

Add minced garlic during the last 5 minutes of roasting to prevent burning and preserve its aroma.

→ Can I use other types of potatoes?

Russet potatoes work best for crispness, but sweet potatoes offer a tasty alternative with a softer texture.

→ Is Parmesan essential in this dish?

Parmesan is optional; it adds a savory depth but the fries are delicious without it as well.

→ What dipping sauces pair well with these fries?

Classic choices include aioli, ketchup, or mustard-based sauces, enhancing the garlic-herb flavors.