Garlic Fries

Tossing the fries in butter and garlic after cooking makes them unbelievably rich and a treat for both kids and adults. Younger children may prefer the fries without the garlic mixture.

Yield: 6 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 0.0%
  • Fat: 4.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.1g
  • Carbohydrate: 22.7g
  • Fiber: 2g
  • Cholesterol: 7mg
  • Iron: 0.5mg
  • Sodium: 256mg
  • Calcium: 52mg


  • 1 1/2 pounds baking potatoes, peeled and cut into 1/4-inch-thick strips
  • 2 teaspoons vegetable oil
  • Cooking spray
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 8 garlic cloves, minced (about 5 teaspoons)
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons grated fresh Parmesan cheese


  1. 1. Preheat oven to 450°.
  2. 2. Combine potatoes and oil in a large heavy-duty zip-top plastic bag; seal bag, and toss to coat.
  3. 3. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Sprinkle with salt. Bake at 450° for 25 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
  4. 4. Place butter and garlic in a large nonstick skillet; cook over low heat 4 minutes, stirring constantly. Add potatoes and parsley to butter mixture; toss to coat. Sprinkle with cheese. Serve immediately.
  6. Young Chefs can:
  7. Place cut potatoes in zip-top plastic bag
  8. Shake sealed bag of potatoes
  10. Older Chefs can:
  11. Use vegetable peeler to peel potatoes
  12. Sprinkle potatoes with cheese
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