There’s something magical about a basket of golden, crispy fries—especially when they’re tossed with fragrant garlic and fresh herbs. These garlic fries aren’t just a side dish; they’re an experience. Imagine biting into a fry so perfectly crisp it shatters, releasing a burst of garlicky goodness that lingers on your tongue. Whether you’re pairing them with a juicy burger, serving them as a game-day snack, or just indulging in a solo fry feast, this recipe is your ticket to restaurant-quality results at home.
Why This Recipe Works
- Double-frying is the game-changer: A gentle first fry cooks the potatoes through, while a second blast of high heat turns them into golden, crunchy perfection. This method ensures the interior stays fluffy while the exterior becomes shatteringly crisp.
- Fresh garlic is non-negotiable: Powdered garlic just doesn’t cut it here. The real stuff, minced and gently sautéed, delivers that punchy, aromatic flavor we crave. Overcooking garlic makes it bitter, so keep the heat low and the sauté time short.
- Toss while hot: The moment those fries come out of the oil, they’re ready to be coated in garlic butter and herbs. Heat helps everything stick, ensuring every bite is packed with flavor.
- The right oil matters: Peanut or canola oil stands up to high heat without turning bitter, so your fries stay crisp and clean-tasting. Avoid olive oil—its low smoke point makes it unsuitable for frying.
Essential Ingredients & Tools
Ingredients for the Fries
- 2 lbs russet potatoes – Their low moisture and high starch content make them the MVP of crispy fries. (Yukon Golds work too, but expect a slightly creamier texture.)
- 3 cups peanut oil – Neutral and high-smoke-point, it’s the ideal frying companion. (Canola or sunflower oil are solid backups.)
- 1 tsp kosher salt – Because even the best fries need a little love. (If using table salt, go easy—it’s saltier by volume.)
Ingredients for the Garlic-Herb Toss
- 6 cloves garlic, minced – Fresh is best, but in a pinch, jarred minced garlic will do.
- 2 tbsp unsalted butter – It adds richness and helps the garlic cling to every fry. (Olive oil works for a dairy-free twist.)
- 2 tbsp chopped parsley – A bright, fresh finish. (Chives or cilantro can step in if you’re feeling adventurous.)
- ½ tsp black pepper – Freshly cracked, because we’re not settling for bland.
Tools
- Dutch oven or heavy-bottomed pot – Even heat distribution is key. (A deep skillet works in a pinch.)
- Spider strainer or slotted spoon – For safely fishing out those golden beauties.
- Thermometer – Precision frying starts with the right temperature. (A candy thermometer or instant-read thermometer works.)
- Large mixing bowl – Where the magic (aka tossing) happens.
Serves: 4 | Prep: 20 min | Cook: 15 min | Total: 35 min
How to Make Crispy Garlic Fries
- Prep the Potatoes
Slice 2 lbs russet potatoes into ¼-inch sticks—uniformity is your friend here. Soak them in cold water for 10 minutes to wash away excess starch (this prevents clumping and ensures crispiness). Pat them bone-dry with a kitchen towel. Any moisture left? That’s a one-way ticket to oil splatter city. - First Fry (The Blanch)
Heat 3 cups peanut oil to 325°F (163°C) in your Dutch oven. Fry the potatoes in small batches for 4–5 minutes—they’ll turn pale gold and soften slightly. This step cooks them through without browning. Drain on paper towels and let them cool for 5 minutes. - Second Fry (The Crispening)
Crank the oil to 375°F (190°C). Fry the potatoes again in batches for 2–3 minutes until they’re deep golden and irresistibly crisp. This high-heat blast is where the magic happens—creating that satisfying crunch. Drain on fresh paper towels and hit them with a sprinkle of 1 tsp kosher salt while they’re still piping hot. - Infuse the Garlic
In a small skillet, melt 2 tbsp unsalted butter over low heat. Add 6 cloves minced garlic and sauté for just 30 seconds—until fragrant but not browned. (Burnt garlic is bitter, and we’re not here for that.) Feeling fancy? Toss in a pinch of red pepper flakes or smoked paprika for extra depth. - Toss and Serve
Dump the hot fries into a large bowl. Pour that garlic butter over them, add 2 tbsp chopped parsley and ½ tsp black pepper, and toss like your life depends on it. The heat helps the flavors meld into every nook and cranny. Serve immediately with lemon aioli or sriracha ketchup for dipping.
Pro Technique
Why Double-Fry?
The first fry cooks the potatoes gently, while the second fry at high heat dehydrates the surface, creating that crave-worthy crunch. Let the blanched fries cool completely before the second fry—this stops carryover cooking and ensures maximum crispiness.
Garlic Without the Burn
Garlic turns bitter if overcooked. Sauté it gently in butter just until aromatic—about 30 seconds. For layered flavor, infuse the butter with whole garlic cloves during the first fry, then remove, mince, and add them back.
Chef’s Wisdom
Pick the Right Potato
Russets are the gold standard—low moisture, high starch, perfect crisp. Yukon Golds? They’re creamier and brown faster, so adjust fry times accordingly.
Season Like a Pro
Toss the fries while they’re scorching hot. Heat opens up the potato’s pores, letting the garlic and herbs cling like they mean it. Use a stainless steel bowl—it stays warm longer, keeping the fries crisp while you toss.
Storage & Freshness Guide
Short-Term
Leftovers? Store in an airtight container for up to 2 days. Reheat in a single layer on a baking sheet at 400°F (204°C) for 5–7 minutes. No stacking—steam is the enemy of crispness.
Make-Ahead
After the first fry, spread the blanched fries on a parchment-lined tray and refrigerate uncovered for 1 hour (to dry them further). Then, stash them in a container for up to 24 hours. The second fry will take 3–4 minutes since they’re starting cold.
Food Safety
Don’t leave fried potatoes at room temperature for more than 2 hours. For big batches, keep cooked fries warm in a 200°F (93°C) oven on a wire rack to maintain crunch.
Nutrition Profile
These fries are an indulgence, but hey, life’s too short for bland food. One serving packs:
- Calories: 320
- Fat: 18g
- Protein: 4g
- Carbs: 38g
- Fiber: 3g
Ingredient Variations and Their Impact
- Sweet Potato Fries
Swap russets for sweet potatoes, reduce the first fry to 3 minutes (they brown faster), and toss with cinnamon and cayenne for a sweet-spicy kick. - Duck Fat Fries
Use rendered duck fat instead of oil for a luxurious twist. Finish with rosemary and flaky sea salt. - Parmesan-Herb Fries
Toss with ¼ cup finely grated Parmesan—the heat melts it into a savory, cheesy crust. - Truffle Fries
Drizzle with 1 tsp truffle oil and finish with truffle salt and chives for umami overload. - Smoky Paprika Fries
Add 1 tsp smoked paprika to the garlic butter and serve with chipotle mayo.
Perfect Pairings
Complementary Dishes
- Grilled Ribeye: The fries’ garlicky richness cuts through the steak’s bold flavor, while their crunch contrasts the meat’s tenderness. Serve with a chimichurri drizzle for brightness.
- Black Bean Burger: A veggie-friendly pairing where the fries’ savoriness balances the burger’s earthy notes. Add avocado crema for creaminess.
Drinks
- Sauvignon Blanc: The wine’s crisp acidity cleanses the palate of garlic’s pungency. Look for bottles with citrus or herbal notes.
- Malbec: A robust red with dark fruit flavors stands up to the fries’ intensity. Serve slightly chilled (55°F) to refresh between bites.
Something Sweet
- Lemon Sorbet: A tart, icy finish resets the palate after the garlic’s intensity. Garnish with mint for freshness.
- Dark Chocolate Truffles: Bittersweet cocoa contrasts the fries’ saltiness. Choose 70% cacao for balance.
Crispy Garlic Fries: The Ultimate Side Dish You Can’t Resist
Make the best crispy Garlic Fries at home with my double-fry method. Perfectly golden, garlicky, and ready in 35 minutes. Get the ultimate side dish recipe now!
Ingredients
For the Fries
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2 lbs russet potatoes
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3 cups peanut oil
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1 tsp kosher salt
For the Garlic-Herb Toss
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6 cloves garlic (minced)
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2 tbsp unsalted butter
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2 tbsp chopped parsley
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0.5 tsp black pepper
Instructions
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Slice potatoes into ¼-inch sticks. Soak in cold water for 10 minutes, then pat dry.01
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Heat oil to 325°F. Fry potatoes in batches for 4–5 minutes until pale gold. Drain and cool.02
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Increase oil to 375°F. Refry potatoes in batches for 2–3 minutes until deep golden. Drain and salt.03
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Melt butter over low heat. Add garlic and sauté for 30 seconds until fragrant.04
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Toss hot fries with garlic butter, parsley, and black pepper. Serve immediately.05
