Recipe for Garlic Fries at Life's Ambrosia

Non-garlic fans, if you exist, will probably want to stop reading right now. Chances are you will not be interested in what I have to say. Garlic fans on the other hand, just might fall in love. To you, this may be heaven on a plate. There is no holding back, these yukon gold french fries are fried in garlic oil and then topped with chopped garlic. I threw in a little parsley to add freshness and maybe help a little with the garlic breath. However, I still wouldn’t eat these on a first date.

I was first introduced to garlic fries at a Mariners game. The smell grabbed me as I was walking to my seat, I stopped my husband and said “I don’t know what those are but I need them.” Being the sweet, garlic loving husband that he is, he immediately bought us some. We proceeded to devour them and ever since then we’ve made it a point to get them whenever we’re at a game.

Recently, I came across a technique for cooking french fries at home that was mentioned in Cooks Illustrated awhile back. This technique goes against all others as it suggests placing the raw potatoes in cold oil and then cooking them over high heat. As the oil heats it cooks the french fries. It sounded much easier than the traditional double fry technique so I wanted to give it a try. And because of my love of garlic fries I wanted to try it with them first.

Since there was going to be loads of garlic in this recipe, I thought a little more couldn’t hurt so I made a quick garlic oil and mixed that with unflavored oil before frying. It added just a little more garlic flavor. Since the oil needs to be cold for this process, I made the garlic oil a couple of hours before hand.

Serves 2

You will need:

10 cloves garlic, finely minced
1-2 cups saffola, vegetable or canola oil
1 1/2 pounds (about 3 medium) yukon gold potatoes , cut into 1/4 inch strips
1 tablespoon chopped fresh parsley
kosher salt to taste

Place garlic and 1/2 cup of oil in a small saucepan. Cook over low heat until garlic begins to sizzle. Let cook for 3-5 minutes. Do not brown. Strain, reserve both oil and garlic. Allow oil to cool completely.
Place garlic oil and remaining oil in a large skillet. Add potatoes. Oil should just cover the potatoes. Cook over high heat until oil bubbles. Allow to cook for 5 minutes or until the outsides become firm. Stir the potatoes. Continue cooking 15-20 minutes or until fries are golden brown. Stir occasionally while being careful to gently scrape any that stick to the bottom of the pan.
Transfer fries to a paper towel lined plate with a slotted spoon. Season immediately with salt.
Mix reserved garlic with parsley. Sprinkle over the fries. Serve immediately.

If you want even more garlic, it is not totally unheard of to use a spoon to scoop up and eat what is ever left over after you finish the french fries.

Enjoy!

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Responses to "Garlic Fries"

“
Oh my. I am a garlic fanatic. Those looks scrumptious! ME WANT!!!
”

- Lisa@The Cutting Edge of Ordinary

“
oh yum! This is a garlic lovers dream come true!
”

- zoe

“
Oh my gosh, I wish I had a big plate of those right now. I just had some fries a few weeks ago that had garlic oil on them and I thought that was good. Now you’ve gone a step better and smothered them in garlic too. {sigh}
”

- Michelle

“
good lord i was JUST tweeting about garlic french-ish fries – potates and whole cloves of garlic fried in bacon fat….i must do this, too…sprinkle the garlic over the finished fries.
”

- sarah

“
Garlic and potatoes make an absolutely perfect pair, and these look ahhhh-mazing!

Looks like I’ll be dreaming about these babies tonight…

*drool*
”

- jd

“
Thanks so much for sharing this. I had my first taste of garlic fries about a month ago, at a Gordon Biersch. I was hooked. Will definitely be trying these. And how great is avoiding the double-fry technique? CI rocks my socks. Thanks again!
”

- Laura

“
Oooh these remind me of the garlic fries at Laurelwood in Portland… They look really tasty!
”

- Selena

“
Wow – I came over here from Tastespotting and I must say these look delicious. I try to stay away from frying, though. :-( I have been making something similar in an over fry. YUM YUM

PS – Are there really people out there who do not LOOOOVE garlic?
”

- Charisse

“
Des,
MmmmmBoy!
The good news is I now know what we are having for dinner tonight.
Thanks for this fabulous recipe.
”

- Steven

“
We LOVE garlic fries at our house but we have to make sure that BOTH of us eats them! 2 garlic breaths cancel each other out right?
”

- Cookie

“
I’m a huge garlic fan!! These fries look perfect for me!!
”

- Marta

“
This looks great and I think I’ll try it with the addition of garlic mayo – mayo and frites is something I fell in love with in Belgium and reserve for very infrequent occasions because of the calories involved. And a note for garlic lovers – garlic sour cream gives an extra tasty pop to Mexican food.
”

- Kiernan

“
I made these earlier today, and WOW! They were great!
”

- Shannon

“
Oh man! This is going to make me blow my diet! I am really curious to see how this cooking technique turns out and the garlic fries …..oh man! I have attempted to make garlic “frites” before and I usually grate the garlic over the fries. This actually instensifes the garlic flavor and you don’t bite into the chunks of garlic.
”

- Sindy

“
Thank you Shannon! I am glad you enjoyed them :)
”

- Deseree

“
Thanks for sharing this recipe! My husband and I fell in love with garlic fries at a mariners game as well. We were recently in Seattle for a football game and had some there too. We will be trying this recipe asap. Thanks again, looks delish!
”

- Carla