These oven-baked garlic fries are extra crispy and crunchy on the outside and soft and tender on the inside.
These potatoes get their extra crispiness from being twice-cooked, boiled and then baked in a very hot oven after being tossed in olive oil.
This recipe is from the cookbook, 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen by Faith Kramer. The book celebrates the special Friday night tradition of Jewish people across the world.
Disclosure: I received a copy of the book in exchange for an honest review.
Even if you are not Jewish, you will enjoy the recipes, stories, and the inspiration to create a tradition of a special weekly dinner.
52 Shabbats provides 52 menus plus additional sides and sauces for Shabbat and holiday dishes. The recipes, which have been inspired by Jewish communities around the world, explore international food ways as well as step-by-step directions for some of the fundamentals of Jewish cooking. The book has stories and information on the global communities and ingredients that inspired the recipes. 52 Shabbats took the gold medal for cookbooks in the 2021 Foreward Indie Awards.
According to her bio, Faith Kramer is a food writer and recipe developer concentrating on the food ways, history, and customs of the Jewish diaspora. She develops recipes and writes about Jewish customs and food as well as travel and global ingredients. As an online and print columnist for j., the Jewish News of Northern California, she writes articles on food and cooking along with original recipes.
The book begins with a description of the global Jewish kitchen and describes the various divisions, including Ashkenazi, Maghrebi, Mizrahi, Sephardic, and other Jewish Communities.
You will learn how Jewish food evolved and the symbolism of some of the dishes. There's also a section on the customs of Shabbot.
Chapters include Fall, Winter, Spring, Summer, Side Dishes & Accompaniments, Desserts, and Fundamentals.
See Faith demonstrate how to make Falafel Pizza and Layered Chicken and Rice Plov (be sure to watch her turn it out) from the book in an event hosted by Melissa's Produce.
52 Shabbats' Oven-Baked Garlic Fries
When I flipped through the book, the first recipe that caught my eye were these potatoes.
These oven-baked garlic fries are the perfect side for any of your favorite meat dishes. This is pretty much my new favorite crispy potato recipe.
The trick for success is double cooking the potatoes. First, you boil them until they are slightly tender on the outside but still firm on the inside, and then you bake them in olive oil, crushed red peppers, and kosher salt at 475 degrees F oven until they are super crispy and browned.
The outsides of the potatoes will be unbelievably crispy when you pull them from the oven and the insides will be super tender.
You can easily halve this recipe for less people, and, amazingly, these garlic fries reheat fabulously on a baking sheet in an air fryer or convection oven for just 5 to 10 minutes.
If garlic isn't your thing, you can omit it as an ingredient too. I was skeptical about tossing these in raw garlic, but the results turned out to be delicious. Maybe it was the heat of the fries that mellowed the garlic, but I couldn't stop eating them.
Ingredients You Will Need:
Potatoes: You can use russets or Yukon Gold potatoes. I used russet (or Idaho) potatoes. After boiling, the outside are kind of roughened up, which really helps them become crispy.
Olive Oil: Toss the boiled potato slices with olive oil before baking.
Salt: I used kosher salt for tossing the potatoes before baking them and fine sea salt for serving. You can use any salt you like.
Crushed red peppers: Add this ingredient before baking.
Minced garlic: This recipe calls for three tablespoons of minced garlic, so I used a mini food processor to mince the garlic.
Flat-leaf Parsley: This ingredient is also called Italian parsley.
These oven-baked garlic fries are super easy to make.
How to Make oven-baked garlic fries:
First, bring a large saucepan of water to a boil.
While you are bringing the water to a boil, cut large potatoes into 8 wedges, lengthwise. Add them to the boiling water and cook them until they are just beginning to get tender but not completely.
Toss them in olive oil and salt, and place them in a single layer on a baking sheet.
Next, bake the fries in the oven for 30 minutes and the toss them and bake them for another 10 to 15 minutes.
Once the potatoes are cooked, toss them with the garlic and parsley, plus more salt, and serve.
More Amazing Potato Recipes:
Roasted Fingerling Potatoes with Shallots and Rosemary
Baked Rösti with Spiralized Potatoes
Baby Yukon Gold Hasselback Potatoes
Oven-Baked Garlic Fries
Ingredients
- 4 to 5 medium-large russet or large Yukon gold potatoes
- 1/2 cup olive oil, plus more to spread on the baking sheets
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon crushed red pepper (optional)
- 3 tablespoons minced garlic
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Wash the potatoes (you can also peel them if you prefer)
- Cut the potatoes into eight wedges, lengthwise
- Heat the oven to 475 degrees F and brush two half sheet pans with olive oil.
- Bring a large pot of water to a boil and add the potato wedges. Boil for 6 to 8 minutes, until the wedges are tender on the outside but firmer on the inside.
- Drain the potatoes thoroughly and then place them in a large bowl. Toss them with the 1/2 cup of olive oil, 1/2 teaspoon of salt, and the crushed red pepper.
- Spread the potatoes on the pans in a single layer and bake for 30 minutes. Remove the pans from the oven, turn the potato wedges over, and place the pans back in the oven and bake for an additional 12 to 15 minutes until browned and crisp but not burnt.
- Place the potatoes in a large bowl and toss with the minced garlic, the parsley, and salt to taste.
Nutrition Facts
Calories
264.62Fat (grams)
18.17Sat. Fat (grams)
2.51Carbs (grams)
23.84Fiber (grams)
3.02Net carbs
20.8Sugar (grams)
1.06Protein (grams)
2.92Sodium (milligrams)
497.29Cholesterol (grams)
0
