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Garlic "Fries" Recipe

Garlic "Fries"

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Average Rating:

Total Reviews: 68

Showing 11-20 of 68

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  • on November 20, 2010

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    They were OK... I used my mandolin, which i think sliced them too thin, and some got super crispy, while others were still wobbly. I still will bake fries however mainly because of it is healthier!

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  • on November 14, 2010

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    Delicious and was much healthier than frying them. We left the skin on and they tasted great.
    I read that a lot of people's fries didn't get crispy, but ours were perfect.

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  • on October 04, 2010

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    I had garlic fries at a little restaurant in the Texas Hill Country this summer and I've been craving them ever since. These were almost as good as the ones there and probably a million times healthier. I will definitely make these again and again. I've also been using the garlic infused oil trick for other recipes, too. It's a great way to add subtle garlic flavor to a dish.

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  • on August 30, 2010

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    Love this recipe! For those of you with soggy fries, here's a quick trick I use. Put some warm water in a bowl and place your raw sliced fries in the water. Let them sit for 5-10 minutes (ideally this can be done for up to 15 minutes. The water should be very cloudy. Strain the potatoes and DRY THOROUGHLY! Even if you soak them for 5 minutes, it will help release the starch in the potato and help them crisp better with no additional fat! Make sure that you are patting them dry before adding any oil or cooking spray. Any water left on the potatoes will steam them instead of crisping them. If you still can't get them crisp, I've also used some small baking racks on top of my baking sheet. That makes sure that air will circulate around the entire fry and prevent the mushiness. Also, make sure not to crowd your baking sheet and the fries aren't touching or overlapping.

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  • on July 23, 2010

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    I've never been a huge fan of oven potato fries, but I just made these and they came out perfect. I used my mandolin to cut up the potatoes. I followed the recipe exactly except that I didn't have to cook them as long as the recipe states. I took them out a few minutes earlier and they were already crispy.

    I will definitely be making this again as it's easy and doesn't require the mess of frying.

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  • on July 12, 2010

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    I used large redskin potatos and they came out crispy and delicious! The second time I made them, I added another clove of garlic, cut back a little on the oil and finished them off with a little garlic salt--we LOVE garlic and will make these often!

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  • on May 30, 2010

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    I had a little trouble getting them to crisp up. I had to cook them several extra minutes and some got too crispy and some stayed soggy. Great flavor though!

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  • on April 28, 2010

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    I make fries just like this but i always toss themin a little white sugar before I put them in the oven, it helps them crisp up!

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  • on April 21, 2010

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    I followed the instructions exactly and everything came out just wonderfully and extremely delicious, but only problem I had was getting the fries to become crispy. Other than that, this is a must try! The taste of garlic was perfect!

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  • on March 23, 2010

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    I've made these twice now, and I've loved them both times. However, mine NEVER get crispy. Usually there are a few on the sides that get more fry-like, but most are still a bit squishy. We still eat every single one...but is there some trick to getting them nice and crunchy/crispy. I even tried turning up the heat, cooking them for longer, etc. Maybe I'm just cutting them too thick?

    Any advice would be WONDERFUL! Thanks!

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
267
 
Carbohydrates
47 grams
 
Total fat
7 grams
 
Saturated fat
0.6 grams
 
Protein
6 grams
 
Fiber
3 grams
 
Sodium
304 grams
 
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