Mike's Gilroy Garlic French Fries
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 tablespoon sea salt
- 4 large russet potatoes [long lengthwise]
- 1 9.5 oz bottle minced squeeze garlic with olive oil [use entire bottle]
- 1 tablespoon each: extra virgin olive oil - dried parsley - thyme-salt-onion powder-garlic pepper
- 1 large ziplock bag
- 1 bottle garlic powder & granulated garlic
- 1 tub sour cream
- 4 tablespoons chopped chives
- Carbohydrate 0.522 g
- Cholesterol 0 mg
- Fat 0.0876 g
- Fiber 0.3 g
- Protein 0.3924 g
- Saturated Fat 0.01752 g
- Serving Size 1 1 recipe (26g)
- Sodium 5232.69001061557 mg
- Sugar 0.222 g
- Trans Fat 0.02664 g
- Calories 4 calories
Directions 1 Cut potatoes into French fry form and soak in ice water for 30 minutes. This step is very important as it makes your fries crisper. 2 Lower oven rack to lowest point in your oven. 3 Preheat over to 450degrees. 4 Mix everything in a Ziplock bag except Sour Cream, garlic powder, sea salt and potatoes. 5 After 30 minute chill, dry fries completely. 6 Place 1/2 of your fries in your ZipIock Bag and massage well. 7 Arrange fries on non stick tinfoil or sprayed tinfoil. 8 Add your other half of fries in bag and repeat. 9 Sprinkle garlic powder, Granulated garlic and 1/2 tbs sea salt over fries. 10 Place fries on lowest rack and bake for 30 - 35 minutes. Watch your fries closely after 20 minutes to make sure garlic isn't burning. Burnt garlic does not taste very good. 11 Flip fries over 15 minutes in to bake time and sprinkle again with garlic powder and remaining sea salt. Put back in oven for 15 minutes. 12 Since there is thyme in this recipe, sour cream is the VERY best condiment to serve these garlic fries with. However, if you omit the thyme, ketchup works well. 13 Authors Note: You can deep fry these garlic fries as well.
