Learning How to Make Garlic Fries is a must for anyone who loves fries or garlic! These Garlic Fries are the best homemade fries I’ve ever had and this is one of the easiest recipes to make. Yukon Gold potatoes cut into wedges, baked, and then brushed over with garlic olive oil is about as simple as it gets! We know you’ll love this Garlic Fries Recipe!
Why We Love This Recipe
- Extremely easy and inexpensive to make! This recipe includes only 5 simple ingredients: Yukon Gold potatoes, olive oil, garlic, salt, and parsley. Cutting the potatoes into wedges is the only real preparation work required. This is also a great recipe to make if you have to entertain guests because the ingredients are relatively inexpensive; especially if you’re feeding a large crowd.
- Amazing flavor and texture. When made correctly, Garlic Fries are slightly crisp on the outside but warm and soft on the inside. They’re comparable to a nice thick steak fry. However, the ingredient that makes this recipe a standout is the garlic oil marinade. Instead of baking the fries in the marinade, we brush it on after the fries are done cooking and you can really taste the garlic, which I love!
- Healthier than fast food fries. While it’s true that no one is ever going to proclaim fries as a superfood, our version is much healthier than something you’d get at a fast food restaurant. Let’s take a look at just a couple of the ingredients in this recipe which make it a healthier alternative.
How to Make Garlic Fries
- Bake wedges. Cut potatoes into wedges, coat them with olive oil and salt, bake for 45 minutes at 450 degrees or until they begin to brown and become crisp.
- Make garlic oil. You can either whisk together finely minced garlic with olive oil and parsley or, using a food processor, you can blend garlic and olive oil according to our Garlic Oil recipe and then whisk in the parsley.
- Brush garlic oil over fries and serve. Once fries are done cooking, use a brush to evenly coat each wedge with garlic oil marinade before serving.
Vegan Appetizers and Snacks
- 6 Yukon Gold Potatoes, cut into wedges
- 9 Tablespoons olive oil (divided)
- 5 Garlic cloves, crushed and finely minced
- 4 Tablespoons parsley, finely chopped
- Pinch of salt
- Pinch of pepper
- Preheat oven to 450 degrees.
- Place potato wedges, 3 tablespoons olive oil, and salt in a Ziplock bag and shake well to evenly cover wedges in oil.
- Spread potato wedges out over a baking sheet lined with either silt pat, foil, or parchment. Bake for 35 to 45 minutes, flipping each wedge once so both sides cook and brown evenly.
- Add minced garlic, 6 tablespoons olive oil, parsley, and a pinch of salt to a large bowl and whisk to combine.
- Using a brush, evenly coat cooked wedges with garlic oil marinade.
- Sprinkle fresh ground black pepper over the wedges and serve with ketchup and ranch dressing.
- Wedges should be roughly 3/4 inch thick at the base. If they're cut too thin they'll bake like potato chips.
- If you'd rather blend the garlic and olive oil using a food processor you can do so; see our Garlic Oil recipe.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 29mgCarbohydrates: 23gFiber: 2gSugar: 1gProtein: 3g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.