Garlic and Herb Fries
2013 – Gluten Free Living
Garlic and Herb Fries are wonderful! I’m always on the lookout for fresh new ways to make potatoes so I don’t have to eat them the same way every time and when I saw the amazing pictures at Recipes For Our Daily Bread I knew I would have to try them. Then as I started reading Diane’s directions I decided to go back to the original source.
After looking at the original recipe I decided to make it pretty much like the original except I substituted dried herbs for the fresh in the recipe and I used olive oil instead of vegetable oil. I thought these potatoes turned out excellently. Lots of flavor, and so EASY!
Basically, I layered potato wedges in a glass baking dish, brushed them with olive oil, sprinkled them with salt and pepper and baked them for about 20 minutes. Then I removed the foil and allowed the potatoes to crisp up a little bit and baked them a little more.
When the potatoes came out of the oven I brushed a butter and herb glaze over top of the potatoes. The herbs make this dish special. This is a great side dish for meats, but quite frankly, I loved Garlic and Herb Fries served for breakfast!
So if you’re looking for a quick, easy, and economical way to use up garden potatoes, or you just want to prepare your potatoes a little differently than consider this amazing recipe the next time you need a potato side dish. This recipe can easily be made vegan by substituting coconut oil or olive oil for the butter in the recipe.
When I initially posted this recipe in May of 2013, I had recently purchased my Canon camera but wasn’t competent enough to use them on these pictures. Instead I used an iPhone 4 which left a lot to be desired. I recently remade this recipe (May 2015), along with Baked Turkey Cutlet Parmesan and a salad with Healthy Orange Balsamic Salad Dressing for some friends who moved into a new home.
They had recently gutted a house and had spent the previous 2 months refurbishing it, spending nights and weekends non-stop until it was finished. They were exhausted so a nice home-cooked meal hit the spot.
While I was at it, I made a batch of the same meal for us. We enjoyed every morsel, too! Go ahead. Make up a batch of Garlic and Herb Fries as a side for your next meal. Better make sure you make plenty while you’re at it. You’ll want seconds or thirds of these delicious fries.
Garlic and Herb Fries is a tasty baked side dish you prepare in your oven.
The combination of herbs in this dish is delicious.
Here’s a serving of Garlic and Herb Fries. This recipe is EASY, EASY, EASY!
Here’s what I did.
I used these ingredients.
Peel potatoes and slice down into wedges. Soak in water for 10 minutes. Meanwhile, glaze a glass baking dish with olive oil. Sprinkle olive oil in baking dish with freshly cracked salt and pepper.
Pat potatoes dry with paper towels.
Place potatoes in the prepared glass baking. Sprinkle potatoes with salt and pepper and brush with more olive oil.
Bake potatoes, covered with foil or lid in 475 oven about 12 minutes and then turn potatoes over.
Meanwhile, make garlic butter sauce. Melt butter – or if vegan use olive oil or coconut oil. Add fresh minced garlic and saute a few minutes until fragrant. Stir to combine and set aside.
Add parsley, chives, and thyme. Remove potatoes from oven, turn potatoes over and bake, covered, 12 more minutes at 475.
Remove foil and bake potatoes 5 minutes longer. Test with a fork to ensure potatoes are fork tender. Don’t bake the potatoes too long, you don’t want the potatoes getting mushy or scorched.
Brush garlic-herb butter over top of the potatoes. Stir to combine and serve! Garlic and Herb Fries are that easy!
Garlic and Herb Fries is a great side dish to make to serve alongside of main dish meats. The first time I made this recipe, I served it with Charcoal-Grilled Sugared Ham. This time, I served the potatoes with Baked Turkey Cutlet Parmesan.
Here’s a serving. Each potato wedge is dotted with garlic, thyme, parsley, and chives. These amazing oven fries are quite tasty.
Here’s the recipe.
GARLIC AND HERB FRIES
- 4 large russet potatoes, sliced in wedges
- 4 – 6 tbsp. olive oil
- cracked salt and pepper, to taste
- 3 tbsp. unsalted butter
- 1 tbsp. dried parsley
- 1 tsp. dried thyme
- 1 tbsp. dried chives
- 3-4 large cloves minced garlic or 2 heaping tablespoons minced garlic from a jar
- Peel potatoes and cut into wedges.
- Soak the potatoes in a bowl with salted water for 10 minutes.
- Drain and pat dry with paper towels.
- Sprinkle olive oil onto the bottom of a large glass baking pan (10×15”) or cookie sheet.
- Crack salt and pepper over top of olive oil and try to coat the bottom of the pan.
- Spread potato wedges in a single layer over top of the oil.
- Sprinkle with cracked salt and pepper.
- Brush with olive oil.
- Cover dish with foil and bake at 475 for about 10-12 minutes.
- Remove foil and turn potatoes over so other side can cook.
- Bake another 10-12 minutes, covered, or until fork tender.
- Remove foil.
- Bake 5 more minutes to brown potatoes slightly.
- Remove from oven.
- Meanwhile, melt butter.
- Add parsley, thyme, chives, and minced garlic.
- Stir to combine.
- Brush garlic and herb butter over top of the fries.
This is a quick and easy recipe for breakfast or dinner!
I chose to use dried herbs the first time, but this time I used fresh herbs which are more optimal and incredibly delicious.
Garlic and Herb Fries are a great side dish for dinner, but I loved them for breakfast, too! Don’t Garlic and Herb Fries look scrumptious?