Crispy Garlicky Potato Fries
Have you ever had that craving for salty and super crispy potato fries? Well, I had. Several times indeed. But, what happens when you want a healthier version of those fries? As it turns out homemade fries can be as good and flavorful as the ones offered by your favorite restaurants. Here, I tell you the secret for making them ultra crispy on the outside and tender on the inside. These Crispy Garlicky Potato Fries will not disappoint.
Tips for Making the Best Crispy Potato Fries
If you want to make the perfect batch of crispy potato fries, follow the tips below. These will be the best fries you’ve ever had.
1. Cut evenly-sized potato wedges:
I cannot stress enough how important it is to cut the potato wedges in even sizes, I recommend 3/4″ thick. This allows them to cook evenly, which means you will be able to pull them out of the oven all at the same time.
2. Soak them in warm water:
If you want the real secret for your potatoes to have that extra crispiness, soak them in warm water for at least 10-15 minutes before baking. This process releases the extra starch and allows them to crisp up beautifully into these golden brown fries.
3. Pat them dry:
After soaking the potatoes in water, drain them. Using a paper towel, pat them down until they are completely dry. Let them air for a few minutes if needed. It is important to remove all excess moisture to assure they coat well with all spices.
4. Use parchment paper:
I strongly recommend using parchment paper over aluminum foil. This will prevent the potatoes from sticking to the surface and will make the process of flipping much easier. Trust me, I’ve tried aluminum foil before and it wasn’t pretty.
5. Don’t overcrowd the pan:
When arranging the potatoes on the baking sheet assure not to overcrowd. They should be arranged on a single layer to allow them to cook evenly and crisp up nicely.
6. Flip potatoes:
Although this step involves a little work, don’t skip it if you want beautiful crispy fries. Take the time to flip all potato wedges, one by one, halfway through the baking time. This is to assure all potatoes turn crispy on both sides.
7. Be patient:
Although you might be tempted to pull the potatoes out of the oven as soon as they are tender, let them cook a little longer until they turn golden brown. I promise, these little bites are worth the wait.
Your Turn to Try These Garlicky Potato Fries
Now that you have all the tips you need, it’s your turn to make these crispy garlicky potato fries. Although I kept the seasonings very minimal, feel free to add your favorite spices and herbs to give it your own twist. I hope you and your loved ones enjoy this dish!
Crispy Garlicky Potato Fries
Ingredients
- 2 lb russet potatoes, skin on
- 3 tbsp olive oil
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- chopped parsley for serving (optional)
Instructions
- Preheat oven to 400°F.
- Wash and scrub potatoes to remove all dirt.
- Cut potatoes into 8 wedges. Cut each potato lengthways. Then cut each half in half to make quarters. And finally cut each quarter in half. Wedges should be about the same thickness.
- Transfer potatoes to a bowl and cover them with warm water. Let them soak for 10-15 minutes.
- Drain potatoes and pat them dry with a paper towel.
- Line a baking pan with parchment paper and transfer potatoes.
- Drizzle potatoes with olive oil and sprinkle with garlic powder, onion powder, salt and pepper. Toss until all ingredients are well combined.
- Re-arrange potatoes so that they don't overlap.
- Transfer baking pan to oven and bake for 30 minutes. Using a spatula, carefully flip potatoes and bake for another 25-30 minutes or until golden crispy.
- Remove pan from oven and sprinkle with salt while still hot. Top with chopped parsley, serve and enjoy!