Roasted Fries with Garlic

There's something about the smell of garlic hitting hot oil that pulls everyone into the kitchen, whether they planned to help or not. I discovered these roasted fries by accident one weeknight when I had hungry people showing up and nothing prepared but potatoes and garlic. What started as panic became the kind of meal everyone asked me to make again, the one that proves you don't need complicated techniques to make something memorable.

I made these for a casual dinner with my sister, who swears she doesn't like roasted vegetables, and she ate more than half the pan before looking up. That moment when someone changes their mind about food just from tasting what you've cooked is worth every bit of oven time.

Ingredients

• Russet potatoes, 900 g (2 lbs): Scrub them well, cut them into thick fries, and don't worry about them being exactly uniform—the irregular pieces get extra crispy.
• Olive oil, 2 tbsp: This is your key to crispiness, so use something you'd actually cook with, not the fancy finishing oil.
• Sea salt, 1 tsp and freshly ground black pepper, ½ tsp: Season generously at the start so the salt has time to draw out moisture and help with browning.
• Paprika, ½ tsp (optional): Adds a whisper of warmth and makes them look more intentional than they are.
• Garlic cloves, 3 large, minced: Fresh and minced is non-negotiable here—the texture and flavor matter more than garlic powder ever could.
• Fresh parsley, 2 tbsp finely chopped: A last-minute brightness that cuts through the richness and makes everything taste fresher.
• Parmesan cheese, 1 tbsp grated (optional): If you use it, add it while the fries are still hot so it melts into the crevices.

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line your baking sheet with parchment paper so cleanup becomes almost bearable and nothing sticks to the pan.

Coat the fries:

In a large bowl, toss the potato fries with olive oil, salt, pepper, and paprika until every piece glistens and looks evenly covered. This step takes just a minute but it's where the crispiness begins.

Spread them out:

Arrange the fries in a single layer on your prepared baking sheet, making sure they're not piled on top of each other—they need room to breathe and brown properly.

Start roasting:

Pop them in the oven for 30 minutes, flipping them halfway through with a spatula so they get golden and crispy on all sides.

Add the garlic:

In the last 5 minutes of roasting, sprinkle the minced garlic evenly over the fries and return them to the oven—this timing keeps the garlic fragrant without letting it burn into bitterness.

Finish and serve:

Remove from the oven and immediately toss with fresh parsley and Parmesan if you're using it, while everything is still warm enough to let flavors meld together.

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The first time someone dipped one of these into aioli and closed their eyes while eating, I realized it wasn't just about feeding people—it was about giving them a moment where a simple potato tasted like care and attention.

The Secret to Crispy Fries

Crispiness isn't random—it comes from heat, space, and patience. Your oven needs to be genuinely hot, which means letting it preheat fully and not opening the door constantly. The fries need room to breathe and brown rather than steam, so resist the urge to pack them tight on the sheet. And flipping them halfway through isn't optional if you want even browning on all sides.

Why Garlic at the End

Adding garlic in the last few minutes is the move that changed my roasted potato game completely. Raw garlic would taste sharp and harsh, but garlic added at the beginning burns before the fries are done. By sprinkling it in those final minutes, the garlic softens and becomes sweet while the residual heat of the potatoes keeps it just barely warmed, turning it into something almost nutty and mellow that makes people wonder what you did to make it taste so good.

Ways to Make Them Your Own

Once you nail the basic method, these fries become a canvas for whatever's in your kitchen or your mood. Rosemary and thyme work beautifully if you want earthier flavors, garlic powder mixed with onion powder adds complexity without extra fresh prep, and a pinch of cayenne brings subtle heat that sneaks up on you. Some nights I make them with everything bagel seasoning just because it's there, and they're somehow better than they have any right to be.

• Sweet potatoes roast beautifully using the same method and cook in nearly the same time.
• Add your favorite dipping sauce on the side—aioli, sriracha mayo, or just ketchup all earn their place here.
• Serve these hot because they're at their crispiest right out of the oven, though leftovers reheat decently in a hot toaster oven if you have them.

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These fries prove that the best side dishes are often the simplest ones, the ones made from pantry staples that somehow taste like you spent all day on them. Keep making them, share them with people you like, and watch how a hot pan of crispy potatoes and garlic becomes the thing people remember about dinner.

Recipe Q&A

→ How do I get fries crispy when baking?

Soaking cut potatoes in cold water before baking removes excess starch. Also, avoid crowding fries on the baking sheet and roast at a high temperature for crispiness.

→ Can I use sweet potatoes instead?

Yes, sweet potatoes work well and offer a naturally sweet flavor. Adjust cooking time as they may cook faster.

→ When should garlic be added to prevent burning?

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

→ Is Parmesan necessary for flavor?

Parmesan adds a savory depth but is optional. Fresh herbs and garlic alone provide plenty of flavor.

→ What dipping sauces pair well with these fries?

Aioli, ketchup, or a tangy mustard make excellent companions, enhancing the savory and herbaceous notes.