Garlic fries seem to be everywhere these days—some unforgettable, others regrettable. The key, I’ve learned, is balance: plenty of garlic flavor without letting it burn or overpower. After several failed attempts, I discovered the secret to perfect oven fries—a touch of sugar. Deep-frying naturally caramelizes potato sugars, but baking doesn’t, so a pinch of sugar recreates that golden crispness and hint of sweetness. The best garlic fries I ever had were in Hawaii, though the real magic might have been in the dipping sauce. They wouldn’t share their recipe—but I’ll share mine.
INGREDIENTS:
Oven Fries
2 pounds Desiree potatoes (or other starchy potatoes such as Yukon Golds, Romanze)
1 teaspoon sugar
Salt and pepper to taste
3 tablespoons + 1/2 tablespoon olive oil, or as needed
4–6 cloves garlic, peeled, germ removed, and finely chopped (not minced)
Dipping Sauce
Equal parts ketchup, Thai sweet chili sauce, and guava puree (found frozen in many Latino groceries)
METHOD:
Place a rack in the lower third of the oven and preheat to 450°F (230°C). Line a baking sheet with parchment or foil and lightly grease with olive oil.
Peel the potatoes (optional) and slice lengthwise into 6 wedges. Place in a bowl and sprinkle with sugar, salt, and pepper. Toss to coat evenly. Drizzle with 3 tablespoons olive oil—adding more if needed—to lightly coat all surfaces. Spread the potatoes on the baking sheet in a single, even layer, leaving space between pieces.
Roast for 15 minutes, then use a spatula to loosen and flip the potatoes. Rotate browned edges toward the center and move paler ones outward for even cooking. Roast for another 15 minutes.
Near the end of the second roasting period, warm 1/2 tablespoon olive oil just enough to make it fluid. Stir in the chopped garlic and let sit briefly—it should not sizzle or brown.
After the second 15 minutes, turn the fries again (or stand them on their skins), then drizzle the warm garlic oil evenly over the potatoes. Return to the oven for 10 minutes, or until fries are crisp and golden and garlic is lightly toasted—watch closely to prevent burning.
While the fries bake, whisk together equal parts ketchup, Thai sweet chili sauce, and guava purée. Set aside.
Remove fries from the oven, sprinkle with flaky sea salt, and serve hot with dipping sauce on the side.
CHEF NOTES:
-
Warming the oil first helps the garlic distribute evenly.
-
For flavor variations, toss fries with rosemary leaves or sprinkle with Pimentón de la Vera dulce (Spanish smoked sweet paprika).
YIELD: 4 servings
