Easy Baked Garlic Fries
on Dec 26, 2022, Updated Jul 09, 2023
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You don’t need an air fryer to get perfectly browned and crisp French fries. With an oven and a sheet pan, you can make these baked garlic fries. They are a healthier version of classic fried French fries with the addition of minced garlic. Enjoy them as a vegan, gluten-free side dish, snack or appetizer.
Table of Contents
Why You’ll Love This Recipe
No air fryer is required. That is no criticism of anyone who owns this amazing gadget. I just don’t have the shelf or counter space in my kitchen for one. So I have mastered how to make the most of the heat of the oven and the metal of a baking pan.
They are an easy way to make homemade fries. Frying at home in a vat of oil has the potential to be a big mess. These oven-baked French fries are as easy to cook as roasted potatoes with a couple extra tricks. That’s it.
They come pretty close to fried fries, and they are much healthier. While I would never claim that these are a like-for-like substitute for traditional fries, they will satisfy that craving. They turn out crisp on the outsides and fluffy on the insides.
This is what you need:
- Potatoes: The best kind for fries are Russet potatoes because they are high in starch and low in moisture. They are key to getting crispy fries that are light and fluffy in the middle.
- Oil: I like using olive oil because of its flavor. You can substitute with canola oil.
- Cornstarch is important for ending up with crispy fries. It is mixed in with the olive oil, salt and pepper.
- Garlic: Use minced fresh garlic and not dried garlic powder for the best taste. Also, mince garlic cloves yourself instead of buying a jar of minced garlic that is sitting in oil.
- Parsley: To go along with the garlic, I toss the fries in chopped fresh parsley.
- Salt & pepper: The recipe calls for kosher salt and black pepper mixed into the oil and cornstarch.
- Flaky sea salt is for finishing the baked fries. It also adds a little crunch.
How To Make Baked Garlic Fries
1. Cut the potatoes into batons. They should be 1/2-inch thick. You do not have to peel them.
2. Soak the potatoes in cold water in a large bowl.
3. Pat the potatoes dry with a towel.
4. In a large bowl, stir the olive oil salt, pepper and cornstarch.
5. Toss the potatoes in the oil-cornstarch mixture.
6. Arrange the potatoes in a single layer on the pan. They should not overlap.
7. Bake for 20-25 minutes until the fries are golden brown on one side. Then flip them over and finish baking for an additional 10-15 minutes.
8. Toss the hot fries with minced garlic and parsley. Season with flaky sea salt before serving.
Tips for the Best Baked French Fries
Try to cut the potatoes the same size. This should be a rule for roasting any vegetable. Since you want them to be ready at once and not end up with a mix of undercooked and overcooked fries, they should be cut to a consistent thickness. The length can vary. I know this can be tricky depending on the overall shape of the potatoes, so I recommend buying an extra potato in case you end up with more waste than anticipated when you are doing the prep work.
Do not skip soaking the potatoes. It is best to soak them in a bowl of cold water for 30 minutes. This rinses off some of the starch, so the fries will be crispier. Make sure to pat them dry with a towel before you stir them into the oil mixture.
Toss the potatoes in cornstarch. Again, the goal is to replicate the crispness of fried French fries. Cornstarch is one easy addition to the oil that helps you achieve this texture.
Don’t crowd the pan. The recipe calls for 2 pounds of potatoes. I usually can fit this amount on a single sheet pan, but if you think it looks like there are too many to the point that they are overlapping or all touching, spread them across 2 pans. And rotate those pans on the oven racks when you flip over the fries. You want hot air to circulate around the potatoes, so they roast rather than steam and turn out soft.
You don’t need to line the pan. Aluminum foil or parchment paper is not necessary. It’s better for the potatoes to make direct contact with the the hot metal to maximize browning.
Watch the fries as they bake. But don’t open the oven door too often or you will lose precious heat. Use the oven light. If some fries are done before others, pull them off the sheet pan. Even if you cut all the potatoes the exact same size, there are unavoidable temperature inconsistencies inside your oven.
The fries are best eaten hot. You can pair them with ketchup for dipping. I also like them with herby basil pesto. In addition to the garlic and parsley, you can toss the fries in finely grated Parmesan cheese for baked garlic Parmesan fries.
Don’t limit these fries to a side dish. They are good on their own as a snack or appetizer too from game day to a holiday. They are another way to do roasted potatoes.
Leftovers & Storage
You can store leftover fries in an airtight container in the fridge up to 3 days. Rewarm them on a sheet pan in a 350-degree F oven. They won’t be as crisp as when you first made them, but they will still be great to eat.
Soak the potatoes in cold water for 30 minutes, so you wash off some of the starch. Also, do not crowd the pan. Then the hot air in the oven can circulate around the potatoes. Both will help you end up with crisp fries.
They are definitely more healthy than traditional fried French fries because they have less saturated fat and calories.
Bake the fries on one side for 20-25 minutes until they are golden brown. Then flip them over and bake them on the other side for an another 10-15 minutes.
More Potato Recipes
Did you make these baked oven fries? Please leave a rating and comment below. Thanks!
Oven Baked Garlic Fries
- 2 pounds russet potatoes rinsed and scrubbed as necessary
- Non-stick cooking spray
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 3 garlic cloves minced
- 1 tablespoon chopped parsley
- Flaky sea salt for serving
- Cut the potatoes into 1/2-inch thick batons. It’s important to cut them all about the same thickness. It is ok for the length to vary.
- Soak the potatoes in a large bowl of cold water for 30 minutes. Drain the potatoes and pat them dry with a towel.
- Preheat the oven to 425 degrees F. Grease a sheet pan with non-stick cooking spray.
- In a large bowl, whisk together the olive oil, kosher salt, pepper and cornstarch. Add the potatoes and toss them around, so they are coated in the oil mixture.
- Arrange the potatoes in a single layer on the sheet pan. They should not be overlapping.
- Roast the potatoes for 20-25 minutes until they are golden brown on one side. Then flip them to the other side and continue cooking for 10-15 minutes until they are nicely browned.
- Toss the hot fries with minced garlic and parsley. Sprinkle them with flaky sea salt before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published June 2, 2014. Updated: December 26, 2022.