I love fries.  I try not to eat them often, but I do love them.  My husband learned early on not to mess with my fries.  He knew that I had no shame in going back to the counter or to the waiter to complain about cold fries.  If I am going to eat those calories, they had better be delicious calories.   I would rather have a few amazing fries than a big super-sized pile of cold, limp gummy fries.

Yesterday was cold and rainy.  Bella and I were definitely house bound.   Sometimes, a day at home is really the best.  I told my husband to be ready for burgers and fries for lunch.  I make pretty good burgers, but I haven’t ever been in love with my oven fries.  They are ok, but I thought I should google around and see if I could find a better recipe.  Thank God that I did.   Thank you, Debbie at a Feast for the Eyes and the Purple Foodie!  While I didn’t follow the recipe exactly, what I improvised are now the best fries that I have EVER made at home.  We won’t be eating these every week (or everyday- I wish!) but these will be a family recipe.

Crispy, Garlic French Fries – at Home and in your Oven!

• 2 Russet Potatoes
• 1/2 cup oil, vegetable or olive
• 5 garlic cloves, sliced in half lengthwise
• 3 Tbs of cornstarch
• 1 tsp kosher salt
• 1 tsp ground pepper
• 1/2 tsp garlic powder
• 1/4 tsp ancho chile powder

1. Preheat your oven to 450 degrees.
2. On low heat, put 1/2 cup vegetable oil or olive oil in a small saucepan with 5 whole cloves of garlic.  Heat the oil on low or medium.  You want to coax the garlic flavor out into the oil.  Be careful.  You do not want to burn the garlic.  Do not let it bubble.
3. Start with basic Russet potatoes. Scrub them clean.
4. Cut the potatoes into long french fries.  Put them into a microwave safe bowl.  Cover with plastic wrap.  Poke holes in the wrap.
5. Microwave for 5 minutes.
6. Drain any excess water from the potatoes.
7. In a small bowl, mix cornstarch, kosher salt, ground pepper, garlic powder and ancho chile powder.
8. Sprinkle the cornstarch spice mixture over the potatoes.  Toss the potatoes to cover evenly.
9. Remove the garlic cloves from the oil.  Spoon the garlic oil onto a foil covered metal baking sheet.  Use a brush or a paper towel to spread the oil over the entire sheet.
10. Place the metal baking sheet into the preheated oven for 10 mins.
11. Remove the baking sheet.  Place the coated potatoes on the hot pan.  Spread the potatoes out evenly across the baking sheet.  Drizzle more garlic oil over the potatoes.
12. Return the baking sheet to the oven.  Bake for 30 mins, flipping the potatoes halfway through.  Bake until the french fries are a beautiful golden brown.
13. Place the french fries on paper towels on a plate.  Serve immediately with ketchup, or my favorite, mayo.  Serves two, if you are willing to share.

Notes:

• You can cut the potatoes the night before, if you cover them with water and store them in the refrigerator.  You can prepare the cornstarch coating mix in advance. However, like all fries, these cannot be baked in advance or reheated.  Well, they can be, but they would be terrible.
• Save the soft garlic cloves that have been poached in oil. They are wonderful tucked under the skin when roasting chickens or spread onto crusty bread for a sandwich.   Oh, even better!  Mush them into the ketchup or mayo that you will serve with the french fries.  Yummy.  I can’t wait to try that next time.

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