Roasted Fries with Garlic (Printer-friendly)

Golden oven-baked fries enhanced with garlic and fresh herbs, perfect for snacking or as a side dish.

# What You’ll Need:

→ Potatoes

01 - 2 lbs russet potatoes, scrubbed and cut into fries

→ Seasoning & Oil

02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - ½ tsp paprika (optional)

→ Garlic & Herbs

06 - 3 large garlic cloves, minced
07 - 2 tbsp fresh parsley, finely chopped
08 - 1 tbsp grated Parmesan cheese (optional)

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the 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, ensuring they are not crowded.
04 - Roast in the oven for 30 minutes, flipping the fries halfway through, until golden and crisp.
05 - During the final 5 minutes of roasting, sprinkle the minced garlic evenly over the fries and return to the oven.
06 - Remove from oven and immediately toss with chopped parsley and grated Parmesan cheese if desired. Serve hot.

# Expert Tips:

01 -
  • They're crispy on the outside, tender inside, and come together in less than an hour with minimal fuss.
  • The garlic turns sweet and mellow as it roasts, tasting nothing like raw garlic but better than you'd expect.
  • You can make a huge batch and they vanish before anyone thinks about what to dip them in.
02 -
  • If your fries come out soft instead of crispy, your oven probably wasn't hot enough or you crowded the pan—spacing and heat are everything here.
  • Soaking cut fries in cold water for 30 minutes before roasting removes starch and gives you a noticeably crispier result if you have the patience for it.
03 -
  • Cut your fries thicker rather than thin—they stay tender inside while the outside gets properly crispy, whereas thin fries dry out and taste mealy.
  • Don't skip the parchment paper because cleanup is real life and parchment makes it bearable, plus it helps prevent sticking and burning on the bottom.