Garlic Golden Herb Fries (Print version)
Golden fries tossed with garlic, butter, and fresh herbs for a flavorful side or snack.
# Ingredient List:
→ Potatoes
01 - 2 lbs russet potatoes, peeled (optional) and cut into fries
02 - 2 tbsp vegetable oil
03 - 1 tsp kosher salt
→ Garlic & Seasoning
04 - 3 tbsp unsalted butter
05 - 4 large garlic cloves, finely minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1/2 tsp freshly ground black pepper
08 - 1/4 tsp red pepper flakes (optional)
→ Garnish
09 - 2 tbsp grated Parmesan cheese (optional)
# How To Make It:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Soak cut potatoes in cold water for at least 30 minutes, then drain and thoroughly pat dry with kitchen towels.
03 - Toss potatoes with vegetable oil until evenly coated. Spread them in a single layer on the prepared baking sheet and sprinkle with kosher salt.
04 - Bake for 25 to 30 minutes, turning halfway through, until fries are crisp and golden brown.
05 - Melt butter in a small saucepan over medium-low heat. Add minced garlic and cook, stirring, until fragrant but not browned, about 1 minute. Stir in parsley, black pepper, and red pepper flakes if using. Remove from heat.
06 - Transfer baked fries to a large bowl. Pour garlic butter mixture over fries and toss thoroughly to coat.
07 - Place fries on a serving platter and, if desired, sprinkle with grated Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The garlic butter blend feels like a special secret you can share only with your closest friends
- These fries are crispy on the outside yet tender inside, making every bite a perfect balance
02 -
- Soaking the potatoes in cold water is crucial for that perfect crispiness — skipping this can make fries soggy
- Cooking garlic over medium-low heat prevents burning and bitterness, keeping the flavor mellow and inviting
03 -
- Double-bake or air fry the potatoes for incredible extra crispiness without extra oil
- Freshly minced garlic gently cooked makes all the difference over pre-minced or powdered versions