These homemade garlic fries are simple to prepare and make an excellent side for any meal. We serve them with a bright, lemony herb garlic aioli for an extra layer of flavor that complements the fries perfectly.
But first, a brief history lesson on fries…
Potatoes were first cultivated in Peru, introduced to Europe by the Spanish, and then became the base for the fried potatoes we all love. What Americans commonly call “French fries” actually trace their popular preparation to Belgium. Belgian fries are so culturally significant they were added to UNESCO’s list of cultural treasures in 2014. This recipe draws on that tradition while keeping the method accessible for home cooks.
Our version follows the classic double-fry technique for crispy, tender results. With a few simple steps and basic ingredients, these fries are straightforward to make and deliver restaurant-quality texture and flavor. We finish them with a roasted garlic butter-style seasoning and pair them with a lemony herb garlic aioli to highlight the garlic notes.
What potatoes are best for Homemade Garlic Fries?
Russet (Idaho) potatoes are ideal for this recipe. Their high starch content and relatively low moisture produce a fluffy interior with a crisp exterior when fried. They are also widely available and budget-friendly, which makes them a great choice for homemade fries.
What oil is best for frying?
Choose a neutral oil with a high smoke point. Grapeseed oil is an excellent option because it has a mild flavor and tolerates high heat without imparting an oily aroma to the fries. Canola or other neutral vegetable oils also work fine if you prefer them. The key is stable oil that will hold up at frying temperatures and let the potato and seasoning flavors shine.
How do you make Homemade Garlic Fries?
Start with a deep, heavy pot or a deep fryer. The oil will bubble when the potatoes go in, so use a pot that leaves plenty of headspace to avoid overflows. A 5-quart Dutch oven or any large, deep pot works well.
Peel the russet potatoes and cut them into even sticks, about 1/4 inch thick. Consistent size ensures even cooking.
Finally, let’s get to the frying!
The classic Belgian approach is to fry twice. The first fry cooks the potato through at a lower temperature (about 320–325°F). The second fry, at a higher temperature (370–375°F), crisps the outside. Use a reliable kitchen thermometer to monitor oil temperature; it makes a big difference in results.
Perform the first fry in small batches so the oil temperature remains steady. Fry for 5–7 minutes—look for a slight color change but not full browning. Drain the fries on paper towels or a cooling rack. The fries can rest for minutes or up to an hour before the final fry.
When ready for the second fry, raise the oil temperature to about 370–375°F. Fry the potatoes in small batches for roughly 2–3 minutes, or until they are golden-brown and crisp. Drain briefly, then transfer the hot fries to a large bowl. Season immediately with your garlic seasoning of choice, tossing to coat evenly. Finish with fine sea salt and freshly cracked black pepper to taste.
There are many seasoning blends that pair wonderfully with fries. For this recipe we used a roasted garlic butter-style seasoning, but feel free to experiment with parmesan-herb, sharp cheddar, spicy herb, cajun, or ranch-style blends depending on your preference.
What’s the best sauce for dipping?
In Belgium, mayonnaise is the traditional condiment, but any dipping sauce you love will work. We recommend serving these fries with a Lemony Herb Garlic Aioli to complement the garlic seasoning and brighten the dish with citrus and fresh herbs. The aioli recipe is below.
If you try this recipe, leave a comment or share a photo to let us know how it turned out!
Other popular recipes you might enjoy: Chili Cheese Burgers; Spicy Grilled Watermelon Salad; Spicy Cajun Roasted Cauliflower; Peppercorn Crusted Steak with Brandy Cream Sauce; Juicy Lucy Cowgirl Cheeseburger; Passion Fruit Cocktails.
📖 Recipe
Homemade Garlic Fries
Ingredients
Garlic Fries
- 1 quart grapeseed oil or other neutral deep-frying oil
- 3 large russet (Idaho) potatoes, skins removed and sliced into 1/4-inch sticks
- 1–2 tablespoons garlic seasoning of choice (roasted garlic butter-style recommended)
- Fine sea salt and cracked black pepper, to taste
Lemony Herb Garlic Aioli
- 3/4 cup mayonnaise
- 1 tablespoon minced garlic (about 2 cloves)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (from a small lemon)
- 1 tablespoon chopped fresh herbs (rosemary, oregano, thyme, parsley, or a mix)
- Pinch of salt and freshly cracked black pepper to taste
Instructions
- Heat the oil to 320–325°F in a deep fryer or a large, heavy pot. Fill the pot no more than halfway to leave room for bubbling.
- While the oil heats, prepare the aioli by mixing mayonnaise, minced garlic, lemon juice, lemon zest, chopped herbs, a pinch of salt, and cracked black pepper. Chill until ready to serve.
- Carefully add a small batch (about two handfuls) of fries to the hot oil. Fry 5–7 minutes until they show a slight color change but are not fully browned. Drain on paper towels or a cooling rack. Repeat with remaining potatoes, keeping the oil between 320–325°F.
- Increase the oil temperature to 370–375°F for the final fry. Fry the potatoes in small batches for 2–3 minutes or until golden-brown and crisp. Drain briefly on a towel or rack—no more than 30 seconds.
- Transfer hot fries to a large bowl, toss immediately with the garlic seasoning, and season with salt and pepper. Serve right away with the lemony herb garlic aioli or your preferred dip.
Notes
Adjust frying times if you cut the potatoes thicker or thinner—visual cues matter most. For a make-ahead option, slice the potatoes and store them submerged in cold water in the refrigerator for up to 3 days. You can also perform the first fry ahead of time and complete the final fry just before serving.
Nutrition
Let us know how it turned out!