Garlic Fries


I sincerely hope you like garlic, because it’s about to get real! Two servings, half a head of garlic. If you like the previous sentence, read on, because I’m sure you’re going to like these fries.

I should mention these fries are not fried at all, but baked, so they’re somewhat healthier. Sure, there’s 6 tablespoons of oil involved, but it’s garlic infused oil, and that makes it ok, right? I’ve baked fries plenty of times before, but I really like this recipe. It has a bit of a kick to it from the cayenne pepper, and lots of flavor from the garlic. Because the potatoes are microwaved before they are baked, they have a really soft interior, and a crispy, sturdy exterior.

But don’t just take my word on it, this is a Cook’s Illustrated recipe, so you know it’s reliable. That’s the thing about food blogging: you find recipes on food blogs, and they all have Adapted from here or there, but if you follow the rabbit hole far enough, it always seems like you end up with a Cook’s Illustrated recipe. And really, that’s ok, because every single of one of their recipes comes out just right. It’s the first resource I turn to when I want to make something really basic, like fries, and it has never failed me. So here it goes:

Garlic Fries
Serves 2
563 calories
47 g
0 g
41 g
5 g
6 g
269 g
1781 g
1 g
0 g
34 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 563
Calories from Fat 360
% Daily Value *
Total Fat 41g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 30g
Cholesterol 0mg
Sodium 1781mg
Total Carbohydrates 47g
Dietary Fiber 3g
Sugars 1g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. half a head of garlic
  2. 6 tbsp olive oil
  3. 2 Russet potatoes
  4. 2 tbsp corn starch
  5. 1 1/2 tsp salt
  6. 1 tsp black pepper
  7. 1/4 tsp cayenne pepper
  1. Preheat oven to 450 degrees.
  2. We're going to make some garlic infused oil first, so finely chop up about half a head of garlic. This resulted in about 1/4 cup of finely minced garlic for me. Mix the chopped garlic with the olive oil in a large bowl and place in the microwave for about 1 minute; this will heat up the oil and it will quickly absorb some of the garlic flavor. Spoon most of the oil out of the bowl (leave the garlic in the bowl) onto a baking sheet, and set the oily baking sheet aside.
  3. Slice the potatoes into large wedges. Place the potato wedges in the large bowl and mix them around with the garlic really well. Microwave for about 5 minutes, until the wedges start to turn translucent. The amount of time in the microwave could vary from 3-6 minutes, depending on how large the wedges are, and the power of the microwave.
  4. In a small bowl, mix the corn starch, salt, pepper and cayenne and sprinkle over the potatoes. Coat the potatoes well with the corn starch mix. If you leave any dry cornstarch on the potatoes it won't bake very well -and you'll taste it in the final product- so you want the corn starch to be "wet" on top of the potatoes. Basically... no white powder.
  5. Now toss the potatoes (that should be coated in garlic and cornstarch mix) on the oily baking sheet and arrange in a single layer. Spoon any of the garlic that's directly on the baking sheet on top of the potatoes, otherwise it'll burn. Bake for about 15 minutes, and then flip over the slices. Bake another 15 minutes, or until golden brown.
Adapted from Cook's Illustrated
Adapted from Cook's Illustrated
A Kitchen Odyssey