Roasted Fries with Garlic Herbs

There's something about the sound of potatoes hitting hot oil that makes any kitchen feel like home. Years ago, I discovered that you don't need a deep fryer to get that golden, crispy exterior—a hot oven and good timing do the trick. These roasted fries came about on a weeknight when I was craving something better than frozen, and somehow fresh herbs turned a simple side into the star of dinner. Now, friends always ask what makes mine taste restaurant-quality, and it's this exact method.

I'll never forget the first time I brought a batch of these to a potluck and watched people reach for a second, third, even fourth fry. Someone asked if they were homemade, and the surprise on their face when I said yes was worth every minute of prep. That moment taught me that simple, quality ingredients and a little care matter more than complicated recipes.

Ingredients

• Russet potatoes (900 g or 2 lbs): Russets have the perfect starch content to get crispy on the outside while staying fluffy inside; peeling is optional, but the skin adds nutrition and texture if you leave it on.
• Olive oil (3 tbsp): This is all you need for a full batch—toss gently to coat every fry evenly, and the oven does the crisping work.
• Sea salt (1½ tsp) and freshly ground black pepper (½ tsp): Fresh pepper makes a real difference here; pre-ground can taste dusty by comparison.
• Garlic (3 cloves, minced): Add it halfway through baking so it turns golden and fragrant without burning.
• Fresh parsley (2 tbsp), rosemary (1 tbsp), and thyme (1 tbsp): These go in at the very end when the fries are still hot—it releases the oils and fills your kitchen with the best smell. Dried herbs work in a pinch (use one-third the amount), but fresh is worth seeking out.
• Parmesan cheese (30 g or ¼ cup, optional): A sprinkle of good Parmesan adds umami and a salty bite that keeps people reaching for more.

Instructions

Heat your oven and prep the pan:

Set the oven to 220°C (425°F) and line a large baking sheet with parchment paper. You want the oven truly hot when the fries go in—no shortcuts here.

Soak the potatoes:

Cut your potatoes into ⅓-inch thick fries and soak them in cold water for 20 minutes. This removes excess starch, which is the secret to that crispy exterior you're after. Drain and pat completely dry with a clean kitchen towel—moisture is the enemy of crispiness.

Coat and season:

Toss the dry potatoes with olive oil, salt, and pepper in a large bowl until every piece is coated. Don't be shy with the tossing; you want the oil to reach every fry.

Arrange on the sheet:

Spread the fries in a single, even layer on the prepared baking sheet without overcrowding. If they're touching too much, they'll steam instead of roast. Use two baking sheets if needed.

First bake:

Pop them in the oven for 25 minutes. You're not looking for doneness yet—just some color starting to show around the edges.

Flip and add garlic:

Use a spatula to flip the fries carefully so they brown evenly on the other side. Sprinkle the minced garlic over them right now, when the pan is hot and the fries are partially cooked.

Final bake:

Return to the oven for another 10 minutes or until the fries are golden and crispy. The timing depends on the thickness of your cuts and your oven's personality, so check them at 9 minutes if you're worried.

Toss with fresh herbs:

The moment they come out of the oven, toss everything together with the fresh parsley, rosemary, and thyme. The residual heat releases the herb oils and makes the whole dish smell incredible. Top with Parmesan if you're using it, and serve hot.

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There was one night I brought these to a small dinner party and my grandmother, who grew up on her mother's fried potatoes, actually closed her eyes and smiled after the first bite. She said they tasted like something she'd forgotten, and suddenly this wasn't just a recipe—it was a moment of connection across decades and cooking styles. That's when I knew I'd found something special.

The Magic of Fresh Herbs

I used to think herbs were just for decoration until I started adding them at the very end of cooking, when the fries were still hot and the pan was steaming. The heat draws out the essential oils and makes the flavors sing in a way that dried herbs simply can't match. If you've only ever had fries with salt and vinegar, these will be a revelation.

Oven Variations That Work

Not all ovens bake the same, and that's something I learned through trial and error in three different kitchens. Some run hot, some cool; some have better air circulation on the bottom rack, others on the top. Start checking your fries at the 20-minute mark and remember that golden is your target, not brown. If you have a convection setting, use it—the moving air does beautiful things for crispiness and evenness of color.

Building Your Perfect Fry

The beauty of homemade roasted fries is that they're endlessly customizable, and I've spent more time than I care to admit tweaking my version. You can swap the herbs for whatever grows in your garden or whatever you love—basil is bright and summery, chives bring a subtle onion note, or even a pinch of smoked paprika if you want depth. For vegan fries, simply skip the Parmesan or use a good plant-based alternative. Serve them with aioli, ketchup, a creamy yogurt dipping sauce, or just eat them straight from the pan while they're still warm.

• Try mixing in a teaspoon of garlic powder if you want an even deeper garlic flavor throughout.
• A tiny sprinkle of lemon zest at the end adds brightness and sophistication.
• These stay warm for about 15 minutes after coming out of the oven, so serve them soon after seasoning.

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These fries have become my answer to anyone asking what I'm bringing to a gathering, because they're reliable, impressive, and genuinely delicious. Once you taste homemade oven-roasted fries seasoned with real garlic and fresh herbs, the frozen kind never quite measures up again.

Recipe Questions & Answers

→ How do I ensure the fries are crispy?

Soak the cut potatoes in cold water to remove excess starch, then pat them completely dry with a towel before baking.

→ Can I use dried herbs instead of fresh?

Yes, substitute the fresh rosemary and thyme with 1 teaspoon of dried herbs if fresh ones are not available.

→ What type of potatoes work best?

Russet potatoes are ideal due to their high starch content, which helps achieve a fluffy interior and crispy exterior.

→ Is this dish vegan?

The base dish is vegan and gluten-free. Simply omit the optional Parmesan cheese garnish to keep it plant-based.

→ Can I air fry these?

Yes, cook them in a preheated air fryer at 200°C (400°F) for about 15-20 minutes, shaking halfway through.