Butter-Garlic Oven Fries

This past weekend, I watched “Sandwich King” on the Food Network and Jeff made a version of these fries.  I thought they looked fabulous and had to try something similar.  This is what we came up with.  I love that these fries are baked and not deep-fried.  And, the garlic butter they get tossed in is to die for on these crispy spuds!  He used a combination of fresh herbs at the end, but we used finely chopped scallions.

Begin by scrubbing 4 large potatoes, then slicing each in 8 wedges.  Allow to soak in cold water for 30 minutes. 

Then, drain and pat the taters dry with a clean kitchen towel.

Drizzle a good bit of vegetable or canola oil (a couple of tablespoons) on a large baking sheet and sprinkle on some salt and pepper into the oil.  Spread the oil evenly around the pan.  Then, add the potatoes to the baking sheet and drizzle on 1 more tablespoon of oil.  Sprinkle a bit more salt and pepper on potatoes.  Spread in an even layer across pan. 

Cover tightly with foil and bake at 475º for 10 minutes.  Then, remove foil and bake another 10 minutes.  Then, flip potatoes over and bake another 10 – 15 minutes or until super crispy.

While potatoes are baking, on low heat melt 3 tablespoons of butter, then add in 4 garlic cloves very finely chopped.  Cook on low 5 minutes or until garlic is tender.

When potatoes are done in oven, toss them in a large bowl with the garlic butter. (Sorry for the “flaming” eye-burning image below … I just now learned that orange bowls DO NOT work well for food photos!)

Sprinkle in about 2 tablespoons of finely chopped green onion.  Sprinkle with a little more salt, if desired.  Lay fries out in a single layer on a cooling rack to drain butter and so that fries do not get soggy.  Serve immediately.

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7 thoughts on “Butter-Garlic Oven Fries

  1. And, just a note … the thing about this method of how the fries are baked (steaming while the pan is wrapped tightly in foil, then removing the foil for the remainder of the cooking) is that the fries are super fluffy on the inside and super cripsy and perfectly browned on the outside! This method ensures that you don’t end up with dry fries on the inside!

  2. I just made them and they are AMAZING! the steaming while the pan is wrapped made the difference, thanks for sharing!

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