Garlic Fries with Herbs

There's something about the smell of garlic hitting hot oil that stops me mid-conversation every time. Years ago, I watched a street vendor toss golden fries with such confidence, shaking the pan like they were dancing together, and I realized right then that garlic fries weren't just food—they were a moment. Now I make them whenever I want to turn an ordinary dinner into something that tastes like discovery.

I made these for my roommate on a random Wednesday when we were supposed to be studying. The aroma filled the whole apartment, and within minutes, books were forgotten and we were standing in the kitchen arguing over who gets the last fry. That's when I knew this recipe was dangerous in the best way.

Ingredients

• Russet potatoes: The starch content is your secret weapon for that golden, crispy exterior.
• Vegetable oil for frying: You need enough to submerge the fries fully—this is not the place to skimp.
• Garlic cloves, finely minced: Don't use garlic powder here; fresh garlic makes all the difference between good and unforgettable.
• Fresh parsley: The brightness cuts through the richness and makes the dish feel alive.
• Sea salt and black pepper: Toast them together gently in that pan to wake up their flavor.
• Parmesan cheese: Optional but transforms this into something more luxurious with just a light dusting.
• Unsalted butter: This carries the garlic flavor deep into every crevice of the fries.

Instructions

Soak your potatoes:

Cut your potatoes into fries and submerge them in cold water for at least 30 minutes. This removes the starch that would make them stick together and prevents premature browning.

First fry at lower temperature:

Heat your oil to 175°C (350°F) and fry in batches for 3 to 4 minutes until pale and tender. You'll notice they don't have color yet—that's exactly right. Remove them with a slotted spoon and drain on paper towels.

Increase heat for the crisp:

Raise the oil to 190°C (375°F) and fry again in batches for 2 to 3 minutes until they turn golden and crispy. Listen for that satisfying crackle and watch them float to the surface—that's your signal they're done.

Build your garlic coating:

Melt butter over low heat, add minced garlic, and let it sauté for just one minute until it becomes fragrant but not browned. This is a delicate moment—burnt garlic tastes bitter.

Toss and coat:

Add your hot fries directly to the skillet and toss gently but thoroughly until every piece is coated with garlic, parsley, salt, pepper, and Parmesan. The residual heat helps everything cling to the fries.

Serve immediately:

These must go straight to the table while they're hot and at their crispiest. Any delay is a missed opportunity.

Save to Pinterest

These fries once sat forgotten on my kitchen counter for just five minutes while I answered the door, and they lost their crispiness. It taught me that garlic fries have a very short window of perfection, and that window is why they're so worth the effort.

Why the Double Fry Matters

The first fry cooks the potato through, making it creamy and tender inside. The second fry at higher heat shatters the exterior into a golden shell. This two-step method is borrowed from professional kitchens for a reason—it works every single time, and once you understand it, you'll use it for all your fries.

The Garlic Game

Garlic is fragile at high temperatures. If your oil is still bubbling aggressively when you add the minced garlic, it will burn in seconds and taste acrid. The key is a calm, low heat where the garlic can release its oils without turning bitter. This is when cooking feels less like following instructions and more like listening to what the food needs.

Make It Your Own

This recipe is a foundation, not a ceiling. I've added smoked paprika for depth, chili flakes for heat, and even a tiny pinch of cumin for an unexpected twist. Some nights I skip the Parmesan and add more fresh herbs like chives or dill. The beauty of garlic fries is that they welcome experimentation.

• Try a pinch of smoked paprika or chili flakes for a different flavor direction.
• Omit butter and Parmesan for a vegan version that's still completely satisfying.
• For an oven version, toss potatoes with olive oil and bake at 220°C (425°F) for 30 to 35 minutes, stirring halfway through.

Save to Pinterest

Make these for yourself first, then for people who matter to you. These fries have a way of making ordinary moments feel a little bit special.

Recipe Questions & Answers

→ How do I achieve perfectly crispy fries?

Soak cut potatoes in cold water to remove starch and fry them twice at different temperatures—first to cook through, then to crisp up.

→ Can I bake these fries instead of frying?

Yes, toss the potato strips in olive oil and bake at 220°C (425°F) for 30–35 minutes, turning halfway for even crispness.

→ What can I use instead of butter for a vegan version?

Replace butter with a plant-based alternative or omit it altogether to keep the fries flavorful but dairy-free.

→ Is Parmesan necessary for the flavor?

Parmesan adds a cheesy richness but can be skipped or substituted for a vegan option without losing the garlic herb character.

→ How do I prevent garlic from burning during cooking?

Sauté minced garlic over low heat just until fragrant and avoid browning to maintain a pleasant aromatic flavor.