Baked Garlic Fries and other Garlic Goodness

There is a special place for garlic in my kitchen—right next to the chopping board, because it is the one ingredient I can’t do without. In addition, it is tough to simply find a substitution for garlic. Faced with the garlic challenge at IHCC, I made baked garlic “fries,” using Ellie Krieger’s recipe. Meanwhile, in the same evening, I used garlic in more places and in different applications than I’ve imagined.

Honestly, it wasn’t part of the plan. I was surprised, and I shouldn’t be, at the versatility of garlic. It so happened that garlic is the common ingredient in the garlic “fries,” the kale salsa verde and the roasted tomatoes I made for dinner that day. It dawns on me how much garlic I use in my everyday cooking.

The baked potato fries is very garlic centric. Ellie’s garlic “fries” have a third less fat than regular fries. First, you mince the garlic cloves and infuse the garlicky flavor in the canola oil. Strain and set the garlic aside to sprinkle on top of the fries (when they are done). Toss the potato sticks with the garlic-infused oil and salt. Then spread them in a single layer in a sheet pan. Bake until browned in a 450°F oven. Yes, the oven should be very hot. It takes about 30 minutes, depending on the kind and the size of the potatoes. I used russet. In fact, any baking potatoes is good. The Idaho is surely the finest baking potato.

There is something very satisfying about perfectly baked garlic “fries.” They are light, crispy and earthy. The only fried thing is the minced garlic sprinkled on top of the “fries.” It provides another layer of crunchiness and flavor that’s truly outstanding. The parsley garnishes and, perhaps, a dash of salt are nice finishing touches.

Couldn’t believe that one serving of these potato fries provides 90% of the daily value of vitamin C, according to Ellie Krieger. Potatoes are rich in potassium and vitamin C. Baking them, rather than deep-frying them, enhances the healthful goodness of potatoes.

That evening, I also prepared a roasted mixed vegetables dish for dinner. To flavor them, I made a slow-roasted tomatoes in the oven and a kale salsa verde in the food processor. Both of these sauce and pesto are flavored with garlic. You might not see or taste garlic the way you would in the garlic fries; they are often the unsung hero in the ensemble.

Only the garlic is fried to preserve the healthfulness of the potatoes

Slow-roasted tomatoes with crushed garlic

Kale salsa verde with kale, garlic and capers

Print Recipe

Baked Garlic Fries

Serves: 4

Ingredients

• 3 cloves garlic, minced
• 2 tablespoons canola oil
• 3 large baking potatoes, 12 ounces each
• 1/2 teaspoon salt
• 1 tablespoon finely chopped fresh parsley leaves

Instructions

1

Preheat the oven to 450 degrees F.

2

Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.

3

Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.

4

Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.

Notes

Adapted from Ellie Krieger's garlic "fries" https://www.foodnetwork.com/recipes/ellie-krieger/garlic-fries-recipe-1946844