Crispy Baked Garlic Matchstick Fries Recipes
CRISPY BAKED GARLIC MATCHSTICK FRIES
Steps:
- Preheat oven to 450 degrees (232 C).
- Chop potatoes into matchsticks by halving, halving once more, then cutting into wedges and then strips.
- Line two baking sheets with foil or parchment paper (ensure the type you're using is safe up to 450 F / 232 C) and generously spray with nonstick spray.
- Add fries plus a generous drizzle of oil and sea salt, pepper, and garlic powder. Toss to coat.
- Arrange fries a single layer making sure they aren't touching too much. This will help them crisp up and cook evenly.
- Bake for 25-35 minutes, tossing/flipping at least once to ensure even baking.
- In the last 10 minutes of cooking, heat a small saucepan over medium heat and add 1-2 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and the minced garlic. Sauté, stirring frequently, until just slightly brown to wake up the flavor.
- Remove from heat and set aside.
- When the fries are finished, remove from oven, sprinkle again with sea salt, and spoon the warm garlic on top. Toss to coat and serve immediately as is or with Whiskey BBQ Ketchup.
- You can also add more flavor by tossing the fries once more with the rosemary.
Nutrition Facts : ServingSize 1 serving, Calories 252 kcal, Carbohydrate 30.2 g, Protein 3.7 g, Fat 13.6 g, SaturatedFat 1.9 g, Sodium 27 mg, Fiber 2.2 g, Sugar 1 g, UnsaturatedFat 11.35 g
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- Wash the potatoes thoroughly, then dry them on a paper towel. Slice them in half vertically, then slice again into wedges, then slice each wedge into half for a 'matchstick' shape. Some slightly rounded, slightly broader pieces are ok. Toss the potatoes in a bowl with freshly ground pepper and 2 to 3 tbsps of olive oil.
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- Bake for 25 to 30 minutes until the potatoes are tender. If at this point there is not much colour and the potatoes feel soft on the outside, switch your oven to the broil setting and allow to broil for 20 to 25 minutes until crispy and golden-brown. If you do not have a broil setting, bake for longer, or I suspect you could even turn the fries out into a non-stick saucepan on medium-high heat and let them crisp up a bit right in there, without adding much more oil.
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- Wash the potatoes thoroughly and dry with a paper towel. On a cutting board, cut each potato into french fry size strips, about 1/4 to 1/2 inch thick. Do this by cutting first in half lengthwise, place cut side down and cut in half lengthwise horizontally. then slice each into potato strips.
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