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.
Garlic FriesPrint Recipe
- 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!