Go Back
–+ servings
Garlic and Herb Fries | Can't Stay Out of the Kitchen

Garlic and Herb Fries

Teresa Ambra
Garlic and Herb Fries are sumptuous and mouthwatering. This delicious side dish is quick and easy to prepare. This recipe is gluten free and easily vegan if you use olive oil instead of butter in the sauce. Great side for any kind of meat entree.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Veggie Side Dish
Cuisine American
Servings 6
Calories 343 kcal

Equipment

  • 1 10x15" glass baking dish or cookie sheet
  • 1 pastry brush
  • measuring cups
  • measuring spoons
  • 1 wooden spoon or spatula, to turn potatoes while cooking
  • 1 vegetable peeler
  • 1 sharp knife to cut potatoes in long strips

Ingredients
  

  • 4 large Russet potatoes peeled and sliced in wedges (or use Yukon gold potatoes)
  • 4-6 tbsp. olive oil
  • cracked salt and pepper to taste
  • 3 tbsp. unsalted butter
  • 1 tbsp. fresh parsley
  • 1 tsp. fresh thyme
  • 1 tbsp. fresh chives
  • 3-4 large cloves minced garlic or 2 heaping tablespoons minced garlic from a jar

Instructions
 

  • 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 (10x15”) 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.

Notes

NOTE: Fresh herbs and garlic can also be used. Sauté garlic in a skillet with butter until fragrant – about 5-7 minutes over low heat. Remove from heat. Stir in chopped fresh herbs (2-3 tbsp. each). Use to toss potatoes after they come out of the oven.
 
 
NOTE: You can use ANY kind of potato for this recipe. Yukon gold and red potatoes also work very well.
 
Recipe source: Jeff Mauro, Food Network.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 343kcalCarbohydrates: 50gProtein: 7gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 16mgSodium: 32mgPotassium: 1175mgFiber: 5gSugar: 2gVitamin A: 1949IUVitamin C: 34mgCalcium: 98mgIron: 4mg
Keyword gluten free, potatoes, side dish, vegetable
Tried this recipe?Let us know how it was!