Garlic "Fries"

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These are great. What's not to like? Sometimes I leave the garlic whole in the oil and skip the parsley and garlic step at the end, they still taste great.

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These "Fries" are irresistible. If I have these out of the oven before the rest of the meal is completed, they are all gone before we even sit down. My husband and daughter (I'm guilty too snack on them and before we know it, they are all gone. I strain the garlic pieces out of the oil before tossing the potatoes in the oil. Then just a few minutes before the potatoes get crispy, I sprinkle the garlic onto the potatoes. I have found that if I put the potatoes on the cookie sheet and drizzle all the oil over them, they do not get crispy. I always put the oil in a bowl and toss the potatoes in the oil. I often use two cookie sheets, as the potatoes must cook in only one layer. If they lay on top of each other, they don't get crisp.

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As good as it gets without going to San Francisco to get garlic fries at the Giants game! Served them at a family get together and no surprise.....None left!!

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LOVED these. I baked them on a cooling rack on a cookie sheet. They didn't get overly crisp but that's actually the way I like them. Added a bit of Parmesan. I thought they ended up tasting a bit like Red Robin's Garlic Parmesan Fries.

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I followed the recipe but the garlic burned and so did the fries. However, I love garlic fries so I will attempt to make them again-maybe not leave them in the oven as long. We'll see.

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The perfect "healthy" fries recipe!! My 5yo twins loved them...so did the hubby and I. This recipe is a keeper!

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Delicious. Just add a little more salt (of course, a little more garlic, and cook 10 minutes longer (in my oven at least.

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Ever since Applebee's did the Tyler Florence garlic fries, I have wanted a good recipe for garlic fries. Those were AMAZING. These weren't amazing, but they were good. Unfortunately, baked fries never seem to cook completely evenly (at least not for me, and I've got a convection oven for even baking so I did have some more brown than others. None got truly crisp unless they were burnt, but again, that seems to be the nature of oven fries IMO. But the flavor was good. I added Parmesan cheese at the end as some others did because it seemed like a no brainer. Definitely better with the cheese.

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Welps, let's see....

They turned out alright but I ended up adding more salt & also some parmesan cheese. I was hoping they'd taste more like the Garlic Parmesan Fries you get at Hurricane Gril & Wings. I used peanut oil instead of canola. I may have added more garlic, too... Im a garlic kinda girl, what can I say?!

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Haven't tried it yet but for those with fries that won't crisp or over cook, try the suggestion of soaking and drying to remove some of the starch, and invest in a good quality sheet pan (heavier gauge steel.