Crispy baked garlic fries cooked in foil packets are an easy side dish that is quick and easy to prep with minimal clean-up. The easy two-step baking process gives you garlic fries that are tender on the inside and crispy on the outside.
The garlic fries are baked instead of fried, so they are a little healthier than traditional French fries. I use a two-step baking method to cook the fries:
- First, the potato wedges are brushed with olive oil and garlic and sealed in foil packets which locks in the moisture so the potatoes to cook quickly.
- Second, once the potatoes are tender, you broil them until crispy.
I also added some parmesan cheese. These cheesy garlic fries come out super flavorful. And because they are cooked in foil packets, the clean-up is easy too.
Baked French Fries Recipe
- Russet potatoes
- Olive oil
- Garlic cloves
- Parmesan cheese
- Chopped parsley
How to Make Garlic Fries
Scrub the potatoes to remove any dirt and pat them dry to remove excess moisture from the skins. Cut the potatoes into wedges.
To make one large packet of garlic fries: Place the potato wedges on a large sheet of foil. I like to fold up the sides of the foil to create a boat shape for the fries.
For smaller individualized-sized packets: Divide the wedges between three pieces of foil and fold the sides up like you would for the larger one.
Brush the wedges with olive oil on all sides. Sprinkle the garlic over the top of the fries. Place another sheet of foil over the top of the fries and seal the edges. Be sure it’s completely sealed so all of the steam is trapped inside the packet as the garlic fries bake.
Bake the fries at 400°F for 30 minutes or until they are tender.
Once tender, open the foil packets and spread the fries into an even layer with the skin-side up. Sprinkle the cheese and salt over the top of the fries. Transfer the fries back to the oven and adjust the temperature to the broil setting.
Broil the garlic fries until the edges turn golden and crispy. This takes about five minutes, but be sure to keep an eye on the fries so they don’t burn.
Garnish the garlic fries with parsley and serve hot.
What potatoes are best for baked French fries?
For these garlic fries, I like to use russet potatoes because after they are baked, they are tender on the inside and crisp up nicely under the broiler. You can also use Yukon gold potatoes for this recipe, too.
Can you make crispy French fries in the oven?
You can make crispy French fries in the oven. For these garlic fries it’s an easy two-step process:
- Sealing the raw potato wedges in a foil pack creates steam as the potatoes bake. This process cooks the fries faster, but also ensures the potatoes are tender and cooked through before you unwrap them and place them under the broiler to crisp.
- Opening the foil packs releases the steam and at this point, you can place them under the broiler. Exposing the fries to the direct heat dries out the surface of the fries creating a crispy exterior.
Foil Packet Garlic Fries
- 3 large russet potatoes washed and sliced into 8 wedges per potato
- 2 tbsp olive oil
- 3 garlic cloves minced
- salt to taste
- 2 tbsp parmesan cheese
- 1 tsp finely chopped parsley
- Preheat oven to 400°F. Cut a sheet of foil large enough to fit all the potato wedges and seal them. You can either make one large packet or 3 small packets for individual servings.
- Fold up sides of foil to form a loose boat. Lightly brush the inside of the foil boat with oil. Place potatoes into foil and brush all sides of the potato wedges with oil. Sprinkle garlic evenly across potatoes. Cover potatoes with foil and seal edges. Place foil packets onto a baking sheet.
- Bake potatoes for about 30 minutes or until tender. Open up foil packet(s) and spread potatoes out so they are not overlapping, with the skin side facing up. Sprinkle with cheese. Sprinkle with salt, if desired. Place potatoes back into oven and switch oven to broil. Broil potatoes until edges turn crisp and cheese is melted (this took around 5 minutes for me, but you should watch your potatoes closely so they don't burn). Remove potatoes from oven. Garnish with parsley. Serve while potatoes are still crispy.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.