Best 2 Garlic Thyme Oven Fries Recipes

Garlic thyme oven fries are a simple yet delicious side dish that can be enjoyed as an accompaniment to any main course. They are easy to make and require minimal ingredients, making them a perfect option for busy weeknights. The combination of garlic and thyme adds a flavorful twist to the classic oven-baked fries, resulting in a crispy, golden-brown dish that is sure to be a hit with family and friends.

Let's cook with our recipes!

GARLIC-THYME OVEN FRIES

Garlic-Thyme Oven Fries image

Adapted from Hubert Keller's Burger Bar cookbook. I served these alongside a homemade veggie burger.

Provided by Diet It Up

Categories < 60 Mins

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs potatoes, peeled
6 fresh garlic cloves, unpeeled
2 -3 tablespoons olive oil
kosher salt
3 fresh thyme sprigs

Steps:

Preheat oven to 500 degrees. Line a baking sheet with foil and place pan in the oven.
Cut potatoes into 1/4 inch thick wedges.
In a large bowl, toss the potatoes with the garlic cloves, olive oil, plenty of salt and thyme.
Remove the pan from the oven and quickly spread the fries on an even layer. Return to the oven and drop temperature to 450 degrees.
Roast for about 35 minutes. 5 minutes before they're done, loosen the potatoes from the foil with a spatula and return to oven to finish cooking. Discard thyme stems before serving.

Nutrition Facts : Calories 241.2, Fat 7, SaturatedFat 1, Sodium 14.5, Carbohydrate 41.1, Fiber 5.1, Sugar 1.8, Protein 4.9

CRISPY OVEN FRIES WITH SRIRACHA, GARLIC AND THYME

CRISPY OVEN FRIES WITH SRIRACHA, GARLIC AND THYME image

Categories Potato Side Fourth of July Kid-Friendly Backyard BBQ

Number Of Ingredients 9

Ingredients

4 or 5 medium potatoes
1 tbsp salt
1 tbsp cornstarch
1 egg white
1 clove of garlic, finely minced
1 tsp sriracha (or more/less depending on preference)
1-2 tsp thyme leaves (fresh or dried)
2-3 tbsp olive oil
salt and pepper for seasoning

Steps:

Preheat your oven to 350 degrees F (180 degrees C), line a large, rimmed baking tray with parchment paper, and lightly grease with some of the olive oil. Wash the potatoes to remove any dirt (leave as much skin on them as poss.). Halve the potatoes lengthways and place into a medium pot of cold water, add the salt and bring to a boil. Cook for 6-8 minutes to parboil the potatoes. Drain the potatoes and leave in the colander for 5 minutes so they can dry off. Slice each potato-half lengthways into 4 wedges. Place into a large bowl, sprinkle over the cornstarch and toss with your hands to coat (see notes). Preheat your oven to 350 degrees F (180 degrees C), line a large, rimmed baking tray with parchment paper, and lightly grease with some of the olive oil. Wash the potatoes to remove any dirt (leave as much skin on them as poss.). Halve the potatoes lengthways and place into a medium pot of cold water, add the salt and bring to a boil. Cook for 6-8 minutes to parboil the potatoes. Drain the potatoes and leave in the colander for 5 minutes so they can dry off. Slice each potato-half lengthways into 4 wedges. Place into a large bowl, sprinkle over the cornstarch and toss with your hands to coat (see notes). Put the egg white into a large, shallow bowl or dish. Using a whisk, beat the egg white with 1 tbsp of water, until it becomes slightly frothy. Stir in the minced garlic and sriracha. Add the cornstarch-coated potato wedges and toss with your hands to coat. Lift the wedges out of the bowl/dish, and spread in a single layer onto the baking tray. Drizzle with olive oil, sprinkle with the thyme, and season with salt and pepper. Bake for 35-45 minutes, flipping them occasionally (see notes), until golden brown and crispy.

Tips:

Choose the right potatoes: For the best results, use a starchy potato variety like Russet or Yukon Gold. These potatoes will hold their shape well during baking and become crispy on the outside and fluffy on the inside.
Cut the potatoes evenly: This will help them cook evenly. If the potatoes are cut too thick, they will take longer to cook and may not get crispy. If they are cut too thin, they will cook too quickly and may burn.
Soak the potatoes in cold water: This will help to remove excess starch from the potatoes, which can make them less crispy. Soak the potatoes for at least 30 minutes, or up to overnight.
Dry the potatoes thoroughly: Before tossing them with oil and seasonings, make sure the potatoes are completely dry. This will help the oil and seasonings adhere to the potatoes and create a crispy coating.
Use a combination of oils: For the best flavor and texture, use a combination of olive oil and butter. Olive oil will help the potatoes to crisp up, while butter will add a rich flavor.
Season the potatoes generously: Don't be afraid to season the potatoes liberally with salt, pepper, and other spices. This will help to bring out the flavor of the potatoes and make them more flavorful.
Roast the potatoes at a high temperature: This will help them to crisp up quickly and evenly. Roast the potatoes at 425 degrees Fahrenheit for 20-25 minutes, or until they are golden brown and crispy.
Serve the potatoes immediately: Oven-roasted potatoes are best served hot and fresh out of the oven. Serve them with your favorite dipping sauce, such as ketchup, ranch dressing, or barbecue sauce.

Conclusion:

Oven-roasted potatoes are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With the right ingredients and techniques, you can create perfectly crispy and flavorful oven-roasted potatoes that will be a hit with your family and friends. So next time you're looking for a simple but satisfying side dish, give oven-roasted potatoes a try. You won't be disappointed!