Roasted Fries Garlic Herbs

There's something about the smell of potatoes crisping in a hot oven that makes me forget about store-bought fries entirely. Years ago, I stopped buying frozen bags and started cutting my own, mostly out of stubbornness and a craving for something with real flavor. The garlic and fresh herbs make all the difference—it's the kind of side dish that sneaks up on you and becomes the star of the plate.

I made these for a small dinner party on a weeknight, and a friend asked if I'd picked them up from somewhere special. When I said I'd roasted them at home, she looked genuinely shocked. That moment made me realize how rare it is for people to taste homemade fries that actually taste homemade—not greasy, not bland, just honest and good.

Ingredients

• Russet potatoes (900 g or 2 lbs): These have the right starch-to-water ratio for fries that get crispy outside and creamy within; peeling is optional but I usually leave skins on for texture and nutrients.
• Olive oil (3 tbsp): The coating that turns potatoes golden; don't skimp here as it's what creates the crust.
• Sea salt (1½ tsp) and black pepper (½ tsp): Season generously before roasting so the flavor penetrates, not just sits on the surface.
• Garlic (3 cloves, minced): Added midway through cooking so it browns just enough to be nutty without turning acrid.
• Fresh parsley, rosemary, and thyme (2 tbsp, 1 tbsp, and 1 tbsp): Toss these in at the very end to keep them bright and aromatic; dried herbs work but use half the amount.
• Parmesan cheese (30 g or ¼ cup, optional): A salty finish that adds umami depth if you want it.

Instructions

Heat your oven and prep:

Set the oven to 220°C (425°F) and line a baking sheet with parchment paper. You want everything ready before you start, so you're not juggling wet potatoes and a cold oven.

Soak the potatoes:

Cut the potatoes into even 1 cm (⅓-inch) fries and soak them in cold water for 20 minutes. This removes starch so they crisp up instead of turning gummy; don't skip this step.

Dry and coat:

Drain the potatoes thoroughly and pat them completely dry with a clean kitchen towel. Any water left behind will steam instead of crisp, so be thorough here.

Season and spread:

Toss the potatoes with olive oil, salt, and pepper, making sure every fry is lightly coated. Lay them in a single, even layer on your baking sheet without crowding—they need space to breathe.

First roast:

Bake for 25 minutes until the edges start turning golden. The fries won't be fully crispy yet, but you'll see color developing.

Flip and add garlic:

Use a spatula to flip the fries, spreading the minced garlic evenly across them. This is the moment the garlic will start to release its fragrance.

Final roast and herbs:

Return to the oven for 10 more minutes until the fries are deep golden and crispy. Remove from heat and immediately toss with fresh parsley, rosemary, and thyme while everything is hot—the warmth opens up the herbs' flavors.

Finish and serve:

Add Parmesan if you like, taste for salt, and serve hot. These are best enjoyed right away, straight from the oven.

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My partner once came home mid-roast and the kitchen smelled so good he thought I'd ordered from a fancy restaurant. When he realized it was just potatoes, garlic, and herbs, something shifted—he started cooking these whenever I was busy, and now they're his signature move at potlucks. That's when food stops being a recipe and becomes something you want to share.

Why These Work Better Than Frozen

Frozen fries are convenient, but they're also pre-cooked and often soaked in industrial oils that taste flat. When you roast fresh potatoes, you get control—you choose the oil, the seasoning, the herbs. The potatoes themselves are crisp where they should be and tender where it matters, and there's no mystery ingredient list. It's the difference between eating fries and tasting them.

The Garlic Moment

Adding the garlic halfway through is deliberate. If you toss it in at the start, it burns and turns bitter. If you add it at the end, it never browns enough to develop that warm, toasted flavor. Halfway is where the magic happens—the garlic browns just enough to be nutty and sweet, not sharp or harsh. This small timing shift is what separates okay roasted fries from ones people actually crave.

Variations and Pairings

Once you nail this base recipe, the fries become a canvas. Some nights I skip the Parmesan and add a little smoked paprika and cayenne for a spicier edge. Other times, especially in summer, I swap the rosemary for fresh dill and a squeeze of lemon zest. These fries pair beautifully with aioli, a simple yogurt dip, or even just a good sea salt finish if you're keeping it minimal.

• Try swapping herbs for basil, chives, or oregano based on what you're serving them with.
• A pinch of smoked paprika, garlic powder, or even nutritional yeast adds depth without much effort.
• Serve them hot straight from the oven, or at room temperature as part of a picnic spread.

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These roasted fries have become my answer to a hundred different meals—a side for grilled fish, a snack with dipping sauce, or the star of a late-night craving that doesn't require leaving the house. They're proof that the simplest dishes, made with care and fresh ingredients, are often the ones worth remembering.

Recipe Questions

→ How do I make fries crispy?

Soaking potatoes removes starch. Pat them completely dry before baking to ensure maximum crispiness.

→ Can I use dried herbs?

Yes, use one teaspoon each of dried rosemary and thyme instead of fresh varieties.

→ Can I make these vegan?

Simply omit the Parmesan cheese garnish or use a plant-based alternative.

→ What temperature should the oven be?

Preheat your oven to 220°C (425°F) for the best results.

→ How long do they take to cook?

The total baking time is about 35 minutes, flipping once halfway through.