Best 11 Oven Garlic Fries Recipes

OVEN BAKED GARLIC AND PARMESAN FRIES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
• Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

SUPER EASY OVEN-BAKED GARLIC-PARMESAN FRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Pour olive oil into a large resealable plastic bag and add potatoes. Seal the bag and shake to coat every piece with oil.
• Combine Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a second resealable bag. Pour oiled potatoes into the bag, seal, and toss well to coat.
• Spread potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip potatoes over and bake until crisp on the outside and soft on the inside, about 15 minutes more.

BUTTER-GARLIC OVEN FRIES WITH HERBS

Steps:

• Preheat the oven to 475 degrees F.
• Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth.
• Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
• Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.
• In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.
• When the potatoes are cooked, toss them with the garlic butter and fresh herbs.

OVEN ROASTED GARLIC FRIES

Steps:

• Pre-heat oven to 375 degrees.
• Scrub potatoes clean -leave skin on. Slice into thirds lengthwise. Lay flat and then cut into 1/2 inch strips. Place potatoes on baking sheet; toss with the 2 tablespoons vegetable oil. Arrange in single layer.
• Bake for about 45 minutes or until tender and slightly golden.
• While fries are baking; mix together the garlic, parsley salt, pepper, and olive oil.
• Remove fries from oven and place in a large bowl.
• Add the garlic mixture and toss, coating all the fries.

GARLIC OVEN FRIES

Steps:

• Heat oven to 500°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potatoes with oil to coat. Sprinkle with basil and garlic salt. Arrange in single layer in baking pan.
• Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside.

DELICIOUS OVEN BAKED ROSEMARY & GARLIC FRIES / CHIPS

Steps:

• Slice the potatoes into fries (chips for those in the UK!) LEAVE THE SKINS ON! Then, rinse under cold water and leave to drain on one side.
• Pull leaves off of thyme and rosemary and discard stalks.
• Slice and chop garlic cloves.
• Slice up thyme and rosemary a little to release the flavours.
• Add a couple of tablespoons of oil to a roasting dish and place in the over for 5 minutes to heat.
• Once heated, pop the fries into the rosting pan and drizzle a bit more oil over, and sprinkle the herbs and garlic over before shaking to coat nice and evenly.
• Pop back in the over, at the top of the oven for about 25-30 mins, checking every 10 minutes and shaking to coat.
• Drain them on kitchen towel before serving.

ROSEMARY & GARLIC OVEN FRIES

Steps:

• Preheat oven to 475°F.
• Spray 15 1/2 x 10 1/2-inch jelly roll pan or large cookie sheet with nonstick cooking spray.
• Cut each unpeeled potato lengthwise in half.
• Holding each potato half flat side down, cut lengthwise into 1/4-inch thick slices.
• Then cut each lengthwise into 1/2-inch wide strips.
• Place potato sticks in pan; toss with oil, salt, pepper, rosemary, and garlic.
• Arrange in single layer on pan and roast for 30 min (or until sticks are tender and golden).
• Be sure and turn the potatoes once halfway through roasting time.

ADOBO, GARLIC & PARMESAN POTATO OVEN FRIES

Steps:

• Preheat oven to 375°F.
• Use a Baking stone or a cookie sheet.
• Drain water from the potatoes and place on Paper towel cover with another paper towel and dab dry.
• If using oil lightly spray the fries while they are on the paper towel, turn& spray other side.
• Sprinkle the Adobo spice, Garlic, Salt& Pepper over the fries.
• Potaoes on the Baking stone (cookie sheet) arranged in a single layer.
• Place in preheated oven for 30 minutes.
• Remove from oven, turn the fries and sprinkle with the Parmesan cheese.
• Return to oven for a further 15-20 minutes.

OVEN GARLIC FRIES

Steps:

• Preheat oven to 450°F Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 tablespoons oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet.
• Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F Continue roasting until fries are deep brown in spots, about 5 more minutes.
• Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.

CRISPY OVEN FRIES WITH SRIRACHA, GARLIC AND THYME

Steps:

• Preheat your oven to 350 degrees F (180 degrees C), line a large, rimmed baking tray with parchment paper, and lightly grease with some of the olive oil. Wash the potatoes to remove any dirt (leave as much skin on them as poss.). Halve the potatoes lengthways and place into a medium pot of cold water, add the salt and bring to a boil. Cook for 6-8 minutes to parboil the potatoes. Drain the potatoes and leave in the colander for 5 minutes so they can dry off. Slice each potato-half lengthways into 4 wedges. Place into a large bowl, sprinkle over the cornstarch and toss with your hands to coat (see notes). Preheat your oven to 350 degrees F (180 degrees C), line a large, rimmed baking tray with parchment paper, and lightly grease with some of the olive oil. Wash the potatoes to remove any dirt (leave as much skin on them as poss.). Halve the potatoes lengthways and place into a medium pot of cold water, add the salt and bring to a boil. Cook for 6-8 minutes to parboil the potatoes. Drain the potatoes and leave in the colander for 5 minutes so they can dry off. Slice each potato-half lengthways into 4 wedges. Place into a large bowl, sprinkle over the cornstarch and toss with your hands to coat (see notes). Put the egg white into a large, shallow bowl or dish. Using a whisk, beat the egg white with 1 tbsp of water, until it becomes slightly frothy. Stir in the minced garlic and sriracha. Add the cornstarch-coated potato wedges and toss with your hands to coat. Lift the wedges out of the bowl/dish, and spread in a single layer onto the baking tray. Drizzle with olive oil, sprinkle with the thyme, and season with salt and pepper. Bake for 35-45 minutes, flipping them occasionally (see notes), until golden brown and crispy.

GARLIC-THYME OVEN FRIES

Steps:

• Preheat oven to 500 degrees. Line a baking sheet with foil and place pan in the oven.
• Cut potatoes into 1/4 inch thick wedges.
• In a large bowl, toss the potatoes with the garlic cloves, olive oil, plenty of salt and thyme.
• Remove the pan from the oven and quickly spread the fries on an even layer. Return to the oven and drop temperature to 450 degrees.
• Roast for about 35 minutes. 5 minutes before they're done, loosen the potatoes from the foil with a spatula and return to oven to finish cooking. Discard thyme stems before serving.