If you think truly crispy fries can only be achieved by deep-frying, prepare to be amazed. This recipe for Garlicky Baked Fries delivers a perfectly golden, crunchy exterior and a soft, fluffy interior, all thanks to a few simple, game-changing oven techniques. Say goodbye to greasy kitchen counters and hello to the most flavorful, addictive side dish you’ll ever pull out of your oven.
These aren’t just any baked potatoes; they are tossed in a blend of savory garlic powder, onion powder, paprika, and a secret coating agent that helps them crisp up dramatically under high heat. The result is a healthy, hands-off side dish that is so delicious, your family will swear you deep-fried them. Whether you’re serving them alongside a Loose Meat Sandwich or as a savory snack, these garlicky fries are a guaranteed winner.
Get ready to master the simple art of oven-baked fries and elevate your weeknight meals!
Why These Baked Fries Turn Out So Crispy
The key to oven-baked success is managing the moisture level of the potatoes and using the correct oven environment. We apply three specific techniques to mimic the drying and crisping action of hot oil:
- The Cold Water Soak (Removes Starch): Potatoes contain a high amount of surface starch. When heated, this starch releases moisture, causing the fries to steam instead of crisp, resulting in a soggy texture. Soaking the cut fries in cold water for at least 30 minutes draws out this excess starch, creating a better environment for the crust to form.
- The Crucial Dry Step: After soaking, we must dry the potatoes completely. Any lingering moisture will turn to steam and prevent the crust from forming. We pat them dry with paper towels or use a salad spinner.
- The Secret Coating: We use a tiny amount of cornstarch or flour in our seasoning mix. This fine powder blends with the oil, creating a light, invisible coating that absorbs moisture during baking and encourages beautiful, even browning and a truly crispy crunch.
- High Heat and Single Layer: By baking the fries at a high temperature ($\mathbf{425^\circ F}$), we hit them with maximum heat quickly. More importantly, we bake them in a single, uncrowded layer on a preheated baking sheet. Crowding the pan traps moisture and guarantees soggy fries.
Ingredients
This recipe uses a simple combination of seasonings to create the ultimate savory, garlicky flavor profile.
- 2 lbs Russet potatoes, peeled and cut into $1/4$-inch thick fries
- 2 tablespoons olive oil (or avocado oil for higher smoke point)
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- $1/2$ teaspoon paprika (sweet or smoked)
- $1/2$ teaspoon dried Italian seasoning (or dried parsley)
- $1/2$ teaspoon Kosher salt (plus more for finishing)
- $1/4$ teaspoon black pepper
- 1 teaspoon cornstarch or all-purpose flour (The Secret Weapon)
- 2 cloves fresh garlic, minced (optional, for finishing)
- 1 tablespoon fresh parsley, chopped (optional, for finishing)
Equipment
- Large bowl for soaking
- Large cutting board
- 2 large, rimmed baking sheets
- Parchment paper (optional, but recommended for easy cleanup)
Step-by-Step Instructions: Soak, Coat, and Roast
Follow these three phases precisely to guarantee maximum crispiness in your garlicky baked fries.
Part 1: Soaking and Drying (30 Minutes to 2 Hours)
- Cut the Fries: Peel the potatoes and cut them into $1/4$ to $1/2$-inch thick fry shapes. Try to keep them uniform in size for even cooking.
- Soak: Place the cut fries in a large bowl and cover them completely with cold water. Let them soak for a minimum of 30 minutes (up to 2 hours is better). This removes excess starch.
- Rinse and Drain: Drain the starchy water and rinse the fries under cold running water until the water runs clear.
- Dry Completely (CRUCIAL): Spread the drained fries out onto a clean kitchen towel or several layers of paper towels. Pat them thoroughly dry. The drier the surface of the potatoes, the crispier your fries will be.
Part 2: Seasoning and Preheating (10 Minutes)
- Seasoning Mix: In a small bowl, whisk together the garlic powder, onion powder, paprika, Italian seasoning, $1/2$ teaspoon of salt, black pepper, and the 1 teaspoon of cornstarch (or flour).
- Toss with Oil: Place the dried fries back into the large bowl. Drizzle with 2 tablespoons of olive oil and toss to coat evenly.
- Toss with Seasoning: Sprinkle the seasoning mix over the oiled fries and toss again until every fry is lightly and evenly coated.
- Preheat: Preheat your oven to a high temperature: $425^\circ F$ ($220^\circ C$). Place the empty baking sheets inside the oven while it preheats. Preheating the pan ensures that as soon as the fries hit the surface, they begin to crisp, preventing steaming.
Part 3: Baking for Crispness (30 Minutes)
- Single Layer Spread: Carefully remove the hot baking sheets from the oven (use oven mitts!). Arrange the seasoned fries on the hot pans in a single layer, ensuring none of the fries are touching or overlapping. Use two pans if necessary; crowding the pan is the biggest mistake you can make.
- Initial Bake: Bake for 15 minutes without touching them.
- Flip: After 15 minutes, flip the fries using a metal spatula or tongs. Try to turn every single fry for maximum even crisping.
- Finish Bake: Return to the oven and bake for another 10–15 minutes, or until they are deeply golden brown and crunchy.
- Garlic Finish (Optional): If using fresh garlic, remove the fries from the oven, immediately transfer them to a heat-safe bowl, and toss with the 2 cloves of fresh minced garlic and 1 tablespoon of fresh parsley. The residual heat will soften the garlic without burning it.
- Serve Immediately: Sprinkle with a final pinch of Kosher salt and serve hot with your favorite dipping sauces!
Pro Tips for the Ultimate Crispy Fries
Achieving that golden, crispy exterior requires attention to these small but critical details.
- Don’t Skip the Soak: The soaking step is the single most important factor. It removes starch, which is the primary culprit behind soggy fries. If you have time, soak them for 2 hours and change the water once.
- The Steam Trap: If you crowd the fries onto one baking sheet, the moisture they release has nowhere to go. This creates a steam cloud that essentially steams your fries instead of baking them, leading to a limp texture. Always use two baking sheets if necessary to ensure a true single layer.
- Use the Right Pan: Ensure you use rimmed, metal baking sheets. Glass or ceramic pans retain too much moisture and heat unevenly, which can hinder the crisping process.
- Clean Up the Pan: If you notice a lot of moisture or oil pooling on the pan, gently blot it up with a paper towel halfway through the baking process (when you flip the fries).
- Oil Choice Matters: Use olive oil or, even better, avocado oil, which has a higher smoke point. This allows you to bake at a hotter temperature without the oil burning or producing smoke.
Serving Suggestions and Creative Variations
These Garlicky Baked Fries are delicious on their own, but they are also the perfect base for savory upgrades.
Serving Suggestions
- Classic Dip: Serve with ketchup, spicy mayo (aioli), ranch, or a tangy mustard dipping sauce.
- Burger Side: They are the perfect accompaniment to almost any sandwich or burger, such as a pulled pork slider or a Loose Meat Sandwich.
- The Soup Dip: Use them for dipping into thick, hearty stews or soups like Crockpot Broccoli Cheese Soup or a rich tomato bisque.
- Protein Base: Layer the fries under a creamy topping of pulled rotisserie chicken or sliced steak for an easy loaded fry plate.
Creative Variations
- Garlic Parmesan Fries: In the finishing step, toss the hot fries with $1/4$ cup of freshly grated Parmesan cheese, 2 cloves of fresh minced garlic, and 1 tablespoon of chopped parsley.
- Spicy Chili Fries: Add $1/2$ teaspoon of cayenne pepper and $1/2$ teaspoon of smoked paprika to the original seasoning blend for a smoky, spicy kick.
- Rosemary and Sea Salt: Skip the garlic powder and, instead, add 1 tablespoon of fresh chopped rosemary and 1 tablespoon of coarse sea salt to the oil coating.
- Sweet Potato Fries: You can use this exact same method for sweet potato fries! Note: Sweet potatoes tend to brown faster, so reduce the initial temperature to $400^\circ F$ and check on them earlier.
Frequently Asked Questions (FAQ)
- My fries are still soggy. What did I do wrong? The top three reasons for soggy baked fries are: 1) Not drying the potatoes enough after soaking; 2) Crowding the baking sheet (leading to steaming); or 3) Not preheating the baking sheet (meaning the crisping didn’t start fast enough). Ensure you follow the drying and single-layer steps closely.
- Can I use frozen fries with this recipe? Yes, but the method changes slightly. Do not soak frozen fries! Toss them immediately with the oil and seasoning mixture, then spread them on a preheated sheet. You may need to add 5-10 minutes to the total bake time.
- What is the best type of potato for fries? Russet potatoes are ideal for fries, whether baked or fried. They have the highest starch content, which produces the lightest, fluffiest interior and the best crust. Avoid using waxy potatoes like red or Yukon Gold, as they hold too much moisture and will result in a denser, softer fry.
- Can I make these ahead of time? Unfortunately, fries are best served immediately after baking, as they lose their crispness quickly. You can do the prep work ahead: cut the fries, soak them, and store the dried, unseasoned fries in an airtight container in the fridge for up to 12 hours. Season and bake just before serving.
- How do I reheat leftover baked fries? Never use a microwave, which will turn them into soft mush. The best way to reheat them is by spreading them on a baking sheet and heating them in a preheated oven or toaster oven at $400^\circ F$ for about 5 minutes, until the crispness returns.
These Garlicky Baked Fries are proof that you don’t need a deep fryer to achieve crispy, delicious results. Enjoy the simple, satisfying crunch!
Don’t forget to Pin this easy, non-fried recipe for your next game day and share your favorite dipping sauce in the comments!
Perfectly Crispy Garlicky Baked Fries
These Crispy Garlicky Baked Fries are golden, crunchy, and bursting with garlic flavor — all without deep frying! Perfect as a side dish or snack, they’re seasoned to perfection and baked until irresistibly crisp.
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Peel (optional) and cut potatoes into thin fries about 1/4-inch thick. Place in a large bowl of cold water and soak for 20–30 minutes to remove excess starch.
- Drain and pat potatoes completely dry with paper towels. This step ensures maximum crispiness.
- In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Arrange fries in a single layer on the baking sheet, ensuring they don’t overlap. Bake for 15 minutes, flip, and continue baking for another 15 minutes or until golden and crisp.
- Remove from oven and immediately sprinkle with chopped parsley and Parmesan if desired. Serve hot.
Notes
Soak the potatoes in cold water before baking to remove excess starch and ensure crispiness. For extra flavor, sprinkle with Parmesan cheese or fresh parsley right after baking. Best enjoyed hot straight from the oven.