Garlic Oven Fries Crispy (Printable Version)

Crispy oven-baked fries tossed in garlic and fresh herbs for a flavorful, healthier side dish.

# What You Need:

→ Potatoes

01 - 1.5 lbs russet potatoes, scrubbed

→ Oil & Seasonings

02 - 3 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp black pepper
05 - ½ tsp smoked paprika (optional)

→ Garlic & Herbs

06 - 4 large garlic cloves, finely minced
07 - 3 tbsp fresh parsley, chopped
08 - 1 tbsp grated Parmesan cheese (optional)

# How to Make It:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Cut the potatoes into ¼-inch thick fries, leaving the skins intact for added crispness.
03 - Soak the cut fries in cold water for 20 minutes to eliminate excess starch. Drain and pat dry thoroughly with paper towels.
04 - Toss the fries with olive oil, sea salt, black pepper, and smoked paprika until evenly coated. Arrange in a single layer on the prepared baking sheet.
05 - Bake for 30 to 35 minutes, flipping the fries halfway through, until they are golden and crispy.
06 - While baking, combine the minced garlic and chopped parsley in a small bowl.
07 - Once removed from the oven, immediately sprinkle the fries with the garlic-parsley mixture and Parmesan cheese if desired. Toss gently to coat and serve hot.

# Expert Tips:

01 -
  • Crispy exterior with fluffy insides, but without the heaviness of deep-fried potatoes—your body will thank you while your taste buds celebrate
  • The fresh garlic and parsley finish transforms humble potatoes into something that tastes restaurant-quality, ready to impress without the fuss
  • Takes less than an hour from start to finish, making it the perfect weeknight side that feels like you've really cooked something special
02 -
  • Soaking the potatoes isn't optional—skip it and you'll get limp, starchy fries instead of crispy ones. I learned this the hard way after my first attempt, and now it's non-negotiable
  • Don't crowd the pan. Give each fry room to breathe, or they'll steam instead of roast. I spread mine over two baking sheets if needed, and it's always worth it
  • The garlic-parsley mixture must go on immediately after they come out of the oven. If you wait, it won't stick, and you'll lose that magical moment when the heat brings everything to life
03 -
  • Cut your potatoes as uniformly as possible so they finish cooking at the same time—use a mandoline if you have one, but a sharp knife and a steady hand work beautifully too
  • If you find any burnt edges when they come out, embrace them. Those crispy, caramelized bits are flavor bombs that elevate the whole batch. Food doesn't need to be perfect to be perfect

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