These garlic fries will disappear quickly. They’re baked instead of fried, making them a healthy appetizer or side dish to serve when you’re craving something salty.
The first trip James and I ever took together was to the city we live in now, Bloomington. He wanted to show me around the town he went to college in and I fell in love from the moment I saw the downtown. We visited so many amazing restaurants and parks and I’m happy we can go back to them any time we want now!
One of our first meals that weekend was at Farm Bloomington, a restaurant on Kirkwood that serves a unique menu that showcases local foods. We started our meal with an order of their popular garlic fries and I’ve been wanting to recreate a healthier version ever since. Although, you can’t really compete with the original.
Most of our kitchen is packed up for our move next week, so all of the cooking I’m doing is simple. I’ve got a cast-iron skillet and cookie sheet to get us through to next Friday. You can’t beat recipes that are easy to throw together!
This recipe makes enough for two hearty servings or four small, side dish servings. If you’re feeding a crowd, double it.
Oven-Baked Garlic Fries
- 1 large russet potato
- 1/2 Tbsp. high-quality olive oil
- 2 garlic cloves, minced
- 1 Tbsp. fresh parsley, chopped
- 1/2 tsp. Kosher salt
- Preheat oven to 375 degrees.
- Cut potato into 1/4-inch thick slices. Cut each slice into thin fries, about 1/4 inch thick.
- Toss potatoes, oil, garlic, parsley and salt together in a large bowl.
- Spread fries onto a parchment-paper lined cookie sheet. Cook fries until slightly brown and crispy on the outside, about 30 minutes, flipping the fries once halfway through cooking.