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Basket of Crispy Garlic Herb Fries with dip
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5 from 3 votes

Crispy Jumbo Garlic Herb Fries

These jumbo fries are the easiest way to make your entire family come back for seconds. They are super crispy french fries at home using your oven!
Prep Time1 hour 20 minutes
Cook Time40 minutes
Total Time2 hours
Course: Appetizer, Side Dish, Snack
Keyword: baked, dinner, easy, french fries, garlic, herbs, lunch, side, vegan, vegetarian
Servings: 6 servings
Calories: 419kcal
Author: Shanika

Ingredients

JUMBO FRIES:

  • 4 large russet potatoes
  • 3-4 Tbsps Extar virgin olive oil
  • 4 garlic cloves, minced

GARLIC HERB BLEND:

  • 2 Tbsps garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 tsps dried dill weed
  • 2 tsps dried parsely
  • 2 tsps dried basil
  • 2 tsps dried oregano
  • Pinch of sea salt + black pepper

DAIRY-FREE BBQ AIOLI SAUCE:

  • ½ cup vegan mayonnaise
  • ¼ cup BBQ sauce, homemade or store-bought (Ensure that this is vegan-friendly)
  • 1 tablespoon minced garlic
  • 1 teaspoon freshly-squeezed lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon dried dill weed
  • ½ teaspoon sea salt
  • Pinch of black pepper

OPTIONAL SAUCE:

US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper and add a wire rack on top.

PREP + SOAK POTATOES:

  • Rinse and pat dry each potato and cut lengthways into halves and then in halves lengthways again----this should create a jumbo (very large) wedge-like shape. You should have about 4 pieces of fries when done for each potato. Repeat until all potatoes are cut.
  • In a bowl, add cold water until ¾ filled along with a few ice cubes to keep things cold. Add cut potatoes into bowl and let soak for 20 minutes.
  • Once soak time is complete, drain potatoes and pat dry thoroughly before adding them unto a flat surface (i.e. countertop, cutting board, etc.) lined with paper towels for them to "dry" out for a bit (about 30-minutes to 1 hour). NOTE: This process helps them to be extra crispy.

PREP THE SEASONING BLEND:

  • In a bowl, mix together the garlic powder, smoked paprika, dried thyme, parsely, basil, oregano, dill weed, salt, and black pepper until combined.

BAKE THE FRIES:

  • Add the dry cut slices of potatoes into a large bowl along with the Garlic Herb seasonings and minced garlic, mixing everything together with your hands until fries are full coated.
  • Transfer the fries to the prepared baking sheet (with the wire rack) and bake for 35-40 minutes or until fries are golden and crispy. NOTE: Test the doneness of potatoes by using a fork to insert into the centers. If it goes through easily, they are done.

MAKE THE BBQ AIOLI SAUCE:

  • In a bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. Refrigerate until ready to use.
  • Remove from oven and serve with a side of the BBQ Aioli sauce.
  • Bon Appetit!

Notes

  • STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
  • GARLIC HERB SEASONING BLEND (STORAGE): This original recipe makes about ¼ cup, however, you can always make a larger batch of this and store it in an airtight container in a dry, cool place for up to 6 months.
  • STORAGE (BBQ AIOLI SAUCE): Any leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks. 
 

Nutrition

Calories: 419kcal | Carbohydrates: 55g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 440mg | Potassium: 1162mg | Fiber: 5g | Sugar: 6g | Vitamin A: 652IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 4mg