Roasted Garlic Fries (Printable version)

Golden oven fries flavored with garlic and fresh herbs, perfect for a tasty side or snack.

# 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 - Set the oven to 425°F and line a large baking sheet with parchment paper.

02 - In a large mixing bowl, toss potato fries 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, avoiding crowding.

04 - Bake for 30 minutes, flipping halfway through, until fries are golden brown and crisp.

05 - In the final 5 minutes of roasting, sprinkle minced garlic evenly over the fries and continue baking.

06 - Remove from oven, immediately toss with chopped parsley and Parmesan cheese if desired, then serve hot.

01 -

They get properly crispy on the outside while staying tender inside, which sounds simple but requires exactly the right timing.
The garlic toasts into these little flavor bombs instead of burning, a trick that changed everything for me.
You can make them ahead and reheat without them turning into soggy disappointment.

02 -

Soaking cut potatoes in cold water for 30 minutes before cooking removes excess starch, which sounds fussy but honestly makes the difference between regular fries and crispy ones that stay that way.
Don't crowd the pan; if the fries are touching, they steam instead of roast, and steamed potatoes are depressing.

03 -

Don't flip the fries until they've had their full 15 minutes on the first side, or they'll break apart and lose their structure before they get golden.
Add the garlic in the last 5 minutes because it toasts fast and bitter garlic ruins everything, but perfectly toasted garlic is where the actual magic lives.