Wetter weather this week has me reaching for these Baked Garlic Herb Fries. With all the fluctuations in the weather recently, my body is still craving all the potato-y goodness of winter. Today, we’re spicing up your regular baked potato fries with some spring (okay, summer) veggies and herbs. I LOVE garlic herb fries so much, and this recipe goes down a treat at barbeques, lunches, snack time, you name it. Serve alongside a beautiful batch of Crispy Baked Cauliflower Nuggets and you’ve got the perfect summer lunch or dinner – super simple too!
The secret to a good batch of fries is to choose the best potatoes. For this, of course, I buy organic. The importance of eating organic has only recently come to my attention (in the last… 6 months or so) but I’m raving about it and for good reason! Not only is eating organic food better for the planet, it also TASTES SO MUCH BETTER. You have not tried real carrots until you’ve either grown them yourself or had organic ones. I could bang on about organic food all day but I must remind myself that this is a recipe post – if you want to read more about organic food and why I’m all about it you can check out this blog post.
Once you’ve got your gloriously organic potatoes, grab your scrubbing brush, and wash away any soil left on those babies. We don’t really peel out veg in this household unless it genuinely looks inedible (in that case it goes to our rabbits or on the compost) so we tend to just give everything a good scrubbing and voila! I find that leaving the skin on my potatoes actually makes them taste so much nicer AND it provides you with tonnes of nutrients.
Here’s the debate…
Thick cut or skinny fries? Honestly, I don’t like chunky fries unless they’ve been deep fried (like the ones you get at the local pub, you know?) Baked fries have to be thin cut, all the way, but I’m also partial to baked spiced potato wedges. What do you guys prefer? Leave your thoughts down in the comments, I’d love to here! However you slice your fries, what really matters is the seasoning. For this recipe, I use a lot of garlic. When the garlic bakes in the oven, it releases all of its caramel goodness and you get the most delicious flavour all over the potatoes.
The other key ingredient is the herbs of course. I get all of my herbs fresh from the garden (or dried from when we preserved them over the summer). For this recipe, I love using thyme and rosemary the most, because they have such cozy rich flavours. You could use whatever herbs you like however! I’ve tried sage, oregano, even mint! But none of them work quite as well as rosemary in my opinion.
Top everything off with a good coating of extra virgin olive oil and plenty of salt and pepper. Make sure you massage those fries real good so that all of your toppings coat every inch of potato. We don’t want to see any of that yummy flavour going to waste! Once perfectly seasoned, bake in the oven until fragrant, uber crispy, and oh so golden. Serve hot off the tray with a good splodge of your favourite sauce.
This recipe works so well when you have friends or family over for dinner in the summer. You can simply whip up a batch of fries, leave them in the oven to bake, and then as long as you don’t forget about them, you’ve got the easiest, the best, the most delicious, Baked Garlic Herb Fries in town.
If you make these Baked Garlic Herb Fries make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy June, and I wish you a safe and warm Summer! I look forward to hearing from you soon!
The Best Baked Garlic Herb Fries
- this recipe serves: 4
- prep time: 10 minutes
- cook time: 30-40 minutes
- total time: 40-50 minutes
- 3 large Russet potatoes (roughly 600g)
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 4 tbsp mixed herbs e.g. rosemary, thyme, sage
- salt and pepper, to taste
- Preheat the oven to 180˚C (350˚F) and line a baking tray with parchment paper.
- Thoroughly scrub your potatoes under cold water until the skins are free of any soil and a nice yellow colour. We’re not going to be peeling the potatoes in this recipe to reduce food waste, so make sure you give them a good wash.
- Carefully slice your potatoes in half lengthways. Slice each half into fries (thick cut or thin, its your choice but cooking times will vary so make sure you keep an eye on them whilst they bake).
- Spread the fries out onto the prepared baking tray. Drizzle over the oil, sprinkle on the garlic and herbs, and season with salt and pepper.
- With clean hands, give everything a good mix so that the potatoes are completely coated in the oil and seasonings. Spread out evenly on the tray.
- Bake in the oven for 30-40 minutes until the fries are cooked through, crispy on the outside, and golden brown. Serve straight away with whatever sauces you like (my favourite is spicy tomato sauce) and enjoy!
Pair these gorgeous Baked Garlic Herb Fries with our Crispy Baked Cauliflower Nuggets. We recommend that you enjoy these fries straight away, as they tend to go a bit floppy if stored for a long period of time.