We 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
Materials needed:
- Baking sheet
- parchment paper (optional)
- large bowl
- Sharp knife
- Ziplock bag or covered bowl
- small shredder or microplane shredder
Ingredients:
- 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
Wash 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.
As 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 potatoes
While the potatoes are soaking to remove some of the starch, start prepping the spices and finely mince the garlic.
Wash, dry the Kale
Drain and rinse the potatoes, and dry completely with paper towel
Add the potatoes to a covered bowl or a zippered bag.
The oil or (almond milk), garlic, and chili powder
Don’t forget about the fresh cracked pepper
Seal the bag and shake until the potatoes are evenly coated
Pour the potatoes onto a parchment lined baking sheet
Spread the potatoes, to allow air circulation around each strip. This helps the potatoes to crisp up versus steaming.
Place 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°. 
After 15 minutes take out the trays and flip the fries to allow the underside to crisp up as well.
Finely 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 
Use the bowl to do the tossing instead of using a utensil. This keeps the fries from breaking
Don’t forget to season with sea salt
Ready to serve!
Yum!
We 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.
Link to my Homemade Ketchup Recipe
Dandelions & Dates 
3 responses to “Crispy Oven Baked Garlic French Fries”
Definitely need the homemade ketchup recipe! These are on the menu TONIGHT! Thanks for sharing! Love all the recipes! 🙂
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Thank you Shannon!! You are sweet. Stay tuned for the Homemade Ketchup. It will be up tomorrow. It’s definately a treat!
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[…] Rub all areas of the pork with the dry spice. Add the water to the bottom of the pan. Cover the pork and place into the preheated oven and set the timer for 4 hrs 30 minutes. Occasionally check on the pork to ensure the pan doesn’t dry out. If you find that it is add 1/4 cup of water. Into a medium-sized bowl add the apple cider vinegar.The worcestershire sauceMince or puree the garlic and add to the sauce.The liquid smoke is optional, but if you like smoke flavour add in now. Add in the maple syrup and whisk all the ingredients together. Set aside.Once the timer for the pork is finished. Remove the roaster from the oven and let rest for 30 minutes. Remove from the pan and set on a clean surface or cutting board. Using your hand or two forks as the pork will still be hot inside start removing the bone and excess fat. I like to remove as much of the excess fat as possible but you may keep some of the fat and gristle to mix in if you prefer.Once the bone and excess gristle are removed start breaking up the pork, by pulling it apart in strands.Drain the au jus (pan drippings) into a small bowl. Let rest for a minute and then spoon off most of the pork fat from the top.Place the pulled pork back to the roasting pan.Pour the au jus over the pulled pork. Pour the maple sauce over the pulled pork, stir to evenly distribute the sauce.Place back into a 325° oven for 30-45 minutes. Remove from oven, stir and you are ready to serve. Use as is or add to one of the many meals pulled pork is delicious with. For a pulled pork sandwich I add a generous serving of pulled pork to the bottom portion of a bun. Serve as is or top with a tablespoon of your favourite barbecue sauce. My family loves pulled pork sandwiches topped with my homemade maple bbq sauce. Serve on its ownDelicious when served with a side saladPulled pork is delicious with these Crispy garlic parmesan french fries […]
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