Garlic Fries with Herbs

There's something about the smell of garlic hitting hot oil that stops me mid-conversation every single time. I discovered these fries by accident on a lazy Sunday when my roommate brought home a bag from this tiny corner restaurant, and I've been chasing that exact golden-and-garlicky perfection ever since. What started as a side dish became the reason friends actually show up to my kitchen. Now I make them whenever I need to feel like I nailed something simple and delicious.

I made these for my sister's book club night last spring and watched five grown women abandon all conversation to focus entirely on eating fries straight from the skillet. One person asked for the recipe before even finishing their first bite, which is when I knew I'd actually created something worth repeating.

Ingredients

• Russet potatoes (4 large): The starch content in russets makes them fry up crispy outside and fluffy inside, which is the whole point of why this works so much better than waxy potatoes.
• Vegetable oil (1 liter): You need enough oil to fully submerge the fries; peanut oil works beautifully if you have it on hand.
• Garlic (4 cloves, finely minced): Don't even think about using pre-minced garlic from a jar here, the fresh stuff makes a real difference in how clean and bright the flavor tastes.
• Fresh parsley (2 tablespoons, finely chopped): This adds a little green fleck and herbaceous punch that keeps the dish from feeling one-dimensional.
• Sea salt (1 teaspoon) and freshly ground black pepper (½ teaspoon): Coarse salt crystals stick better to hot fries than fine salt, and freshly cracked pepper has more bite.
• Grated Parmesan cheese (2 tablespoons, optional): Umami depth that makes people ask if there's something else in here they can't quite identify.
• Unsalted butter (1 tablespoon, optional): Adds richness and helps the garlic bloom without burning, but oil works fine if that's what you have.

Instructions

Soak the potatoes:

Cut your potatoes into fries and submerge them in a bowl of cold water for at least 30 minutes. This removes excess starch and is the secret to why your fries won't clump together or turn out soggy.

First fry at lower heat:

Heat your oil to 175°C (350°F) and fry the potatoes in batches for 3 to 4 minutes until they're pale and tender but not browned yet. You'll see them gently bubble and soften, which is exactly what you want at this stage.

Drain and prepare for the second round:

Pull the fries out with a slotted spoon and let them sit on paper towels while you increase the oil temperature. This resting period is crucial and won't slow you down much.

Final crisp at higher heat:

Crank the oil up to 190°C (375°F) and fry the potatoes again in batches for 2 to 3 minutes until they turn golden and crispy. You'll hear the sizzle change when they hit their peak, and that's your signal.

Infuse with garlic:

Melt butter over low heat in a large skillet and add your minced garlic, letting it warm through for about a minute until it smells absolutely incredible but hasn't started to brown. This is the moment where everything comes together.

Toss everything together:

Add your hot fries to the skillet with the garlic and toss them quickly with parsley, salt, pepper, and Parmesan if you're using it. Move fast so the fries stay hot and the flavors coat evenly.

Serve immediately:

Get these to the table while they're still steaming and crispy, because they start to soften the moment they cool down.

Save

The first time everything clicked was when my neighbor smelled them cooking and actually knocked on my door asking what I was making. That moment of someone being drawn by smell alone made me realize these weren't just fries anymore, they were the reason people want to be in the kitchen.

The Double-Fry Secret

Professional kitchens swear by this method for a reason, and now I understand why. The first fry cooks the potato all the way through at a gentler temperature, and the second fry at higher heat creates that shatteringly crisp exterior that makes fries unforgettable. It sounds like extra work, but the texture payoff is absolutely worth those extra few minutes.

Handling the Oil Safely

Hot oil demands respect, which is why I always pat my fries completely dry before they go in and never crowd the pot with too many at once. The temperature drops when cold potatoes hit hot oil, so giving them space means they'll fry instead of steam.

Make It Your Own

These fries are a blank canvas for whatever you're craving in that moment. I've added smoked paprika for warmth, chili flakes for heat, and once even a tiny pinch of cayenne for brightness. The garlic and herbs are your foundation, but everything else bends to your mood.

• Try a sprinkle of smoked paprika or chili flakes if you want heat and complexity.
• For a vegan version, skip the butter and Parmesan and use garlic-infused olive oil instead.
• An oven-baked shortcut: toss potatoes with 2 tablespoons olive oil and bake at 220°C (425°F) for 30 to 35 minutes, turning halfway through, though they won't be quite as crispy.

Save

These fries have become my go-to when I want to make someone feel welcome or prove that simple food can taste absolutely craveable. Serve them hot, stand back, and watch what happens.

Recipe FAQ

→ How do I achieve crispy, golden fries?

Soak cut potatoes in cold water to remove starch, then fry twice: first at a lower temperature to cook through, second at a higher heat to crisp.

→ Can I make these garlic fries without butter or parmesan?

Yes, omitting butter and parmesan creates a dairy-free option without compromising the garlic and herb flavors.

→ What herbs complement the garlic fries best?

Fresh parsley adds a bright flavor but you can also try rosemary or thyme for different aromatic notes.

→ Is it possible to bake the fries instead of frying?

Yes, toss fries with olive oil and bake at 220°C (425°F) for 30–35 minutes, turning halfway for even crispness.

→ How can I add extra flavor to garlic fries?

Try sprinkling smoked paprika or chili flakes for a smoky or spicy kick that complements the garlic and herbs.