Homemade Garlic Fries
These Homemade Garlic Fries are easy to make and are the perfect side to any meal!
Ingredients
Garlic Fries
- 1 quart Grapeseed oil - or your favorite deep frying oil
- 3 Large russet (Idaho) potatoes - skins removed, sliced into ¼ inch sticks
- 1-2 tablespoon garlic seasoning of choice (we use Veggie Season's Roasted Garlic Butter Seasoning)
- Fine grain sea salt and pepper (to taste)
Lemony Herb Garlic Aioli
- ¾ cup mayonnaise
- 1 tablespoon minced garlic (approx 2 cloves)
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest (approx 1 small lemon's worth)
- 1 tablespoon chopped herbs (e.g., rosemary, oregano, thyme, parsley)
- pinch of salt
- cracked black pepper to taste
Instructions
- Heat oil to 320-325° F in a deep fryer or a large pot (cast iron preferred if this is the method). The oil should be no more than halfway up the sides of the pot as you don't want this to overflow oil onto your stovetop!
- As the oil heats, prepare your dipping sauce if desired by mixing all ingredients from the Lemony Herb Garlic Aioli section in a bowl. Place in fridge until ready to serve with your fries.
- Carefully add about two handfuls of fries to the hot oil. You will make about 2-4 batches or more depending on how many potatoes you have. Allow to fry for 5-7 minutes. The fries should have the slightest bit of color on them, but not too brown and not the same color as they were raw. It may take more or less time but once they are at the color described, remove from the oil using a spider spatula, tongs, or a slotted spoon. Place fries on paper towels or a cooling rack with a sheet pan beneath to drain. Do this as many times as you have potatoes and can safely put them in the fryer, but remember to continue to monitor the temp to keep it between 320°-325° F. The potatoes can sit for minutes or up to an hour before you do the second and final fry.
- For the final fry, heat the oil up to 370-375° F. Once up to heat, carefully add the fries to the oil in small batches just like the first fry, while you monitor the heat and keep it steady between 370°-375°. The second fry will probably take around 2-3 minutes, but your eyes should tell you when they're done. You want a nice brown and crisp exterior.
- Once your fries are done, remove carefully from oil and place briefly on a towel or cooling rack to drain (no more than 30 seconds). Carefully transfer hot fries to a large bowl, add seasoning, and toss to combine.
- Once all fries are done, serve with the Lemony Herb Garlic Aioli or dipping sauce of your choice.
Notes
Remember, if you are using thicker or thinner cut potatoes, the frying times will vary. Use your eyes and brain. Enjoy!
Make Ahead Option:
You can slice your potatoes then place the raw fries in a bowl of cold water and in the fridge for up to 3 days before cooking if needed. You can also do the first fry and let the potatoes sit on paper towels for up to an hour before doing the final fry. Always do the second final fry for the potatoes right before serving.
Nutrition
Calories: 517kcalCarbohydrates: 53gProtein: 7gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 18mgSodium: 283mgPotassium: 1213mgFiber: 4gSugar: 2gVitamin A: 115IUVitamin C: 21mgCalcium: 47mgIron: 3mg
Tried this recipe?Let us know how it was!
