Garlic Fries
Whether you bake them or deep fry them, these crispy Garlic Fries are guaranteed to be a hit! They're cheesy, easy and packed with flavour.
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!
Nutrition
Calories: 440kcal | Carbohydrates: 73g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 742mg | Potassium: 1581mg | Fiber: 6g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 26mg | Calcium: 74mg | Iron: 4mg