Garlic fries are thin-cut potatoes roasted until golden and crispy, then tossed with fragrant garlic butter and fresh parsley. They're served with a tangy homemade lemon mayonnaise that's ready in minutes—no deep frying required.
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Preheat the oven to 450°F.
Cut the potatoes into 1/4-inch-thick sticks. Toss with olive oil, salt, and pepper.
Spread the potatoes in a single layer on two large rimmed baking sheets.
Roast, turning once, until golden and crispy, about 35 to 40 minutes.
Meanwhile, make the lemon mayonnaise: whisk together the mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
In a small skillet, melt the butter over medium heat. Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
Transfer the hot fries to a large bowl, drizzle with the garlic butter, and toss with the parsley.
Serve immediately with the lemon mayonnaise.
Store cooled fries in an airtight container in the refrigerator for up to 3 days. Lemon mayonnaise keeps refrigerated for up to 5 days. Reheat fries in a 350°F oven for 8–10 minutes.
two large rimmed baking sheets · small skillet
Yes. Prepare the lemon mayonnaise up to 2 days in advance and refrigerate in an airtight container.
Ensure potatoes are cut to exactly 1/4-inch thickness, patted dry before tossing with oil, and roasted at 450°F for the full 35–40 minutes, turning once halfway through.
Russet potatoes are ideal for crispiness due to their high starch content. Yukon Gold will work but yield a softer texture.
Fresh chives or a mix of chives and dill are good substitutes. Dried parsley loses flavor and is not recommended.
Spread cooled fries on a baking sheet and warm in a 350°F oven for 8–10 minutes to restore crispness.
