Garlic Fries (Baked or Fried!)
Garlic Fries are impossible to resist, especially when they’re loaded with minced garlic, grated vegan Parmesan, and fresh parsley. I share methods for frying and for baking, but either way, they’re crispy and divine!
When you put a plate of fries in front of me, I turn into one of those emojis with heart eyes. Truffle Fries? Yes! Loaded Nacho Fries? I’m there! And these garlic fries? I could eat them all day, every day! These fries are for the garlic lovers. (And maybe not the best idea for a first date. But Gav and I have been together long enough that garlic breath is a non-issue.) I add FOUR cloves of garlic, so that pungent, savoury flavour is big and bold.
Why You Need These Garlic Fries in Your Life
These fries are guaranteed to be a hit. Here’s why you’ll love them:
- Two cooking options. Deep frying makes these garlic fries next-level crispy (it’s also great for Crispy Homemade Falafel!), but for me, it’s more of a special occasion cooking method, so I’ve included a baking option too.
- Mega garlicky. We’re not holding back! Rather than using garlic powder for these garlic fries, I used fresh garlic cloves, which makes the garlic flavour a whole lot sassier.
- Cheesy too. Instead of resting on my laurels, I wanted to up the ante even more—plus I totally loved how the vegan Parm tasted in my recipe for truffle fries—so I added cheese to these garlic fries too, making them extra delicious.
Notes on Ingredients
If you’ve made my truffle fries, you’ll find the ingredients are very similar! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – Russets are starchy and fluffy on the inside; you can also use Yukon Gold potatoes for a creamier option.
- Vegetable oil or olive oil
- Garlic – Mince the garlic very finely or push it through a garlic press.
- Vegan Parmesan cheese – While you can use homemade Vegan Parmesan Cheese, I prefer store-bought because it melts.
- Fresh parsley – Or, for something different, use fresh minced rosemary.
- Sea salt and black pepper
For Serving:
- Garlic aioli – Combine Vegan Mayo + minced garlic + lemon juice.
- Extra Parmesan
- More chopped parsley
How to Make Garlic Fries
As mentioned above, there are two cooking methods for these fries; here’s a quick overview of each.
- Prep the potatoes. Cut the potatoes into 1/4-inch-thick fries and soak them in a bowl of cold water for 30 minutes. Drain and pat dry.
- Deep fry. Heat the vegetable oil in a deep pot until it reaches 350ºF. Fry the potatoes in batches for 8 to 10 minutes, or until they’re golden and crisp. Transfer to a paper towel-lined sheet pan with a slotted spoon.
- Or bake. Toss the fries with olive oil, salt, and pepper. Spread them into a single layer on a baking sheet and bake at 425ºF for 20 to 25 minutes, flipping halfway through the cooking time.
- Cook the garlic. Warm the garlic in olive oil over low heat for a minute or two; your goal isn’t to brown it, but to cut some of the raw flavour.
- Season. Toss the fries in a bowl with the garlic, vegan Parmesan, parsley, salt, and pepper, then serve with garlic aioli.
Tips for Perfect Homemade Fries
Whether you’re making Air Fryer Shoestring Fries or these garlic fries, these tips will help you make them amazing.
- Make sure they’re cut evenly. It’s not possible to be super precise since potatoes aren’t perfect rectangles, but do make sure your cuts are fairly even so your fries finish cooking at the same time.
- Don’t skip the soaking. It’s especially important if you’re using russet potatoes, which are starchier to begin with. Soaking in cold water gets some of that starch out, which makes your fries crispier.
- Rub them with the oil if you’re baking. I like to use my hands to toss the fries with oil to make sure every bit is well-coated. This helps them get crispy and golden brown.
Serving Suggestions
You can serve these garlic fries as an appetizer or snack, or as a side dish for burgers, sandwiches, and more. I love them with classic Veggie Burgers, and their garlicky flavour makes them amazing with my Vegan Chicken Parm Sandwich!
How to Store and Reheat Leftovers
- Refrigerator: Transfer the garlic fries to an airtight container and refrigerate for up to 4 days. I don’t recommend freezing this recipe.
- To reheat: Place the fries on a baking sheet and heat at 450ºF for a few minutes, until warmed through and re-crisped. They’ll never be as crispy as fresh, but they’ll be good enough!
More Vegan Potato Recipes
Enjoy friends! If you make this garlic fries recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Garlic Fries
Ingredients
- 2 large russet potatoes, or Yukon Gold for a creamier texture – about 500g
- 2 cups vegetable oil, for frying or see baking method below – 480mL
- 1 ½ tablespoons olive oil, for tossing – 22mL
- 4 cloves garlic, finely minced – 12g
- ¼ cup grated vegan Parmesan cheese, 25g
- 1 tablespoon finely chopped fresh parsley, 4g
- ½ teaspoon sea salt, or to taste – 2.5g
- ½ teaspoon black pepper, 1g
For Serving:
- Garlic aioli, vegan mayo + minced garlic + lemon juice to taste
- Extra Parmesan
- More chopped parsley
Instructions
Prep the Potatoes
- Wash and peel the potatoes.
- Cut into thin fries, about ¼-inch thick. Try to keep them uniform for even cooking.
- Place the cut fries in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.
- Drain the potatoes well, then pat them completely dry using a clean kitchen towel or paper towels.
Deep-Frying Method
- In a deep pot or Dutch oven, heat the oil to 350°F (175°C). Use a thermometer for accuracy.
- Fry the potatoes in batches for 8–10 minutes until golden and crisp.
- Remove with a slotted spoon and drain on a paper towel-lined tray.
Baking Method (Alternative)
- Preheat to 425°F (218°C). Line a baking sheet with parchment paper.
- Toss the dried potatoes with 1 ½ tablespoons olive oil, salt, and pepper.
- Spread them in a single layer on the baking sheet, avoiding overcrowding.
- Bake for 20–25 minutes, flipping halfway, until crispy and golden.
Garlic Seasoning
- While the fries are cooking, gently sauté the minced garlic in a small skillet with a splash of olive oil over low heat for 1–2 minutes, just until fragrant. Do not let it brown, as it will taste bitter
- Place the hot fries in a large bowl.
- Add the garlic, vegan Parmesan, parsley, and an extra pinch of salt and pepper. Toss to coat evenly.
Serve & Enjoy
- Serve immediately with garlic aioli or your favorite dipping sauce.
- Garnish with more vegan Parmesan and chopped parsley, if desired.
Notes
- Refrigerator: Transfer the garlic fries to an airtight container and refrigerate for up to 4 days. I don’t recommend freezing this recipe.
- To reheat: Place the fries on a baking sheet and heat at 450ºF for a few minutes, until warmed through and re-crisped. They’ll never be as crispy as fresh, but they’ll be good enough!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
