Crispy Oven Baked Garlic French Fries

DSC_5498We have lots of family favorites and this is one of them.  I have had great success in making crispy fries in the oven that taste as close to that deep-fried crispy texture and flavour.  One of the key tips to making these fries is to soak first.  My method also makes delicious sweet potato fries, but you need skip the soaking in water step.<
While travelling on our dream trip to Paris a few years back, we tasted the best french fries (deep fried of course).  They were covered in garlic, salt, pepper and parsley.  Oh my!! I knew I wanted to replicate them for my family once we returned home.  When testing the recipe,  I felt it was the flavours that gave the fries most of their delicious taste not the deep frying, so I hoped oven baking would not effect that.    Of course, as was prepping for dinner I realized I forgot to pick up parsley.  Dry parsley just wouldn’t cut it, I needed something fresh.  I must have something in the refrigerator.  Ahhh Kale!! That might work, hmmm?  It worked perfectly.  Since I normally have kale in the house, that is now what I use in this recipe.  However feel free to replace the kale with parsley, chervil, celery leaves, Italian parsley, cilantro, chives, or whatever herb you love.  

Crispy Oven Baked Garlic French Fries

  • Servings: 4
  • Difficulty: easy
  • Print
    Oven Temperature: 400°

Materials needed:

  • Baking sheet
  • parchment paper (optional)
  • large bowl
  • Sharp knife
  • Ziplock bag or covered bowl
  • small shredder or microplane shredder


  • 4-5 med/large size yukon gold, russet or high starch potato (or sweet potatoes)
  • Ice water in a bowl large enough to cover all the fries with water while resting.
  • 1 Tbsp of olive oil, ( or 1.5 Tbsp non-dairy milk if you want oil free)
  • 1 tsp Chili powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 2 cloves of garlic finely minced/chopped or 1 tsp garlic powder
  • 1/2-2/3 cup finely chopped Kale
  • Optional *1/3 cup of parmesan or vegan parmesan cheese

DSC_5432Wash and cut the potatoes into french fry style lengths, or wedges.  Try to keep your slices evenly sized to make sure cooking time is the same.  I cut a 1/4 inch size slab then cut 1/4″ along the length of the slabs with a sharp knife.  If you have a french fry cutter you of course could use that.

DSC_5434As your cutting each potato add the pieces to the bowl of ice water.  Be sure all slices are completely covered in water.  Let soak for 20-25 minutes.  Omit this step if you are using sweet potatoesDSC_5437While the potatoes are soaking to remove some of the starch, start prepping the spices and finely mince the garlic.DSC_5447Wash, dry the Kale
DSC_5451Drain and rinse the potatoes, and dry completely with paper towelDSC_5440Add the potatoes to a covered bowl or a zippered bag.
DSC_5457The oil or (almond milk), garlic, and chili powderDSC_5458Don’t forget about the fresh cracked pepperDSC_5460Seal the bag and shake until the potatoes are evenly coatedDSC_5463Pour the potatoes onto a parchment lined baking sheetDSC_5464Spread the potatoes, to allow air circulation around each strip.  This helps the potatoes to crisp up versus steaming.DSC_5465Place in the oven and bake for 30 min at 400°.  I cook in a convection oven and that may help with the crispiness I achieve, however if you don’t have convection just move the temperature to 415°.  DSC_5468After 15 minutes take out the trays and flip the fries to allow the underside to crisp up as well.DSC_5469Finely chop the Kale and add to a large bowl for easy tossing
If you are using parmesan or vegan parmesan to the bowl.
Remove the fries from the oven and pour into the bowl DSC_5481Use the bowl to do the tossing instead of using a utensil.  This keeps the fries from breakingDSC_5501Don’t forget to season with sea saltDSC_5494Ready to serve!DSC_5522Yum!
DSC_5482We love our fries with vinegar and or ketchup.  Ever made homemade ketchup?  You would be surprised just how easy and yummy it is to make.
DSC_5479Link to my Homemade Ketchup RecipeDSC_5506

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