San Francisco Garlic Fries

This is a good basic process for oven fries, but the garlic parsley coating didn't enhance the taste very well, as the raw garlic was too sharp. Perhaps next time I'll try tossing with a semi-roasted garlic. As it is, it does not beat fries with a truffle oil drizzle.

• m_bawn

• Newmarket, ON

• 4/26/2018

I made this per the receipe and everyone loved it. I on the other hand wasn't too thrilled with them & would make them differently from now on. I would use a deep fryer and use peanut oil. I am not a fan of baking my french fries.

• JaxGSD

• Baltimore, MD

• 8/7/2013

This is a great way to make fries without the deep fry mess. I used duck fat and tossed the batons in it prior to the roasting. The herb and garlic toss was done with less olive oil and added grated parmesan! Talk about Umami!

• zachtlmd

• Bethesda, MD

• 8/1/2013

Delicious and easy! Four forks!

• smithrcn1

• Cleveland, OH

• 7/5/2013

So easy--so good. And in about the time it takes to make preservative laden frozen fries from a bag. Next time I will add some smoked paprika when I toss the potatoes with the garlic and oil.

• mairzi

• Holyoke, MA

• 9/22/2012

Fantastic fries....I made them as a side for a dinner party for the kids, but the adults gobbled them up. Made as written, but baked longer than 30 minutes to get some extra crunch. Will definitely make a again.

• Sarah010101

• Chicago

• 7/29/2012

No need for a deep fryer. I have made these many times over. They are delicious, especially with freshly made mayo for dipping!

• Anonymous

• Saint Paul, Minnesota

• 7/15/2012

These were delicious. I made them with the coffee rub burger also on this site. They turned out delicious and crispy, tossing in olive oil and garlic at the end was crucial to the flavor. I didn't have time to use fresh garlic so I used minced in a jar but will use fresh next time as that will have more of that good garlicky flavor

• Anonymous

• Minneapolis

• 4/23/2012

So quick to make... Loved this recipe. I added store bought 'garlic butter' to the recipe and melted it. I always make these now

• Anonymous

• Dublin, Ireland

• 4/16/2012

Just as good as the real thing, and probably a little healthier. I had great results cutting the potatoes thicker and roasting them on my gas grill. The house smelled like the ballpark - it was awesome!

• iwinlof

• 12/2/2011

Delicious! Baking the fries at the high temperature really does make them nice and crispy on the outside and tender on the inside. You won't miss the fryer. Now any time an idea for a starch is needed, my husband pipes up and says, "garlic fries!"

• stephaniebeckner

• Columbia, SC

• 11/16/2011

Very easy to put together, the tossing was a challenge after taking them out of the oven, found that if you get them crispy, it is easier to toss. Give yourself plenty of time, takes longer that the 30 minutes. The flavors were awesome.

• fsixta

• 9/7/2011

My daughters and I loved these fries! I made them tonight with our tilapia, and they were quick, easy, and delicious. I used dried parsley because I didn't have fresh, and it worked just fine. Next time I'll plan ahead better and get fresh - I'll definitely be making these again soon for the rest of the family!

• jking5344

• 9/6/2011

Very simple recipe with endless variations. I cooked mine on the grill like a good Texan. Placed on the grill when I fired up the BBQue--by the time the grill's temp was ready for the meat, the garlic fries were almost done.

• Anonymous

• BBQue Country, TEXAS

• 8/7/2011

A great tasting alternative to the fried in oil variety. Exceptional garlic taste with decent crunch. Try it with truffle salt and you'll add a whole new dimension to the flavor.

• medi8tor

• 8/7/2011