We have to talk about these Gameday Garlic Fries, you guys. I have a feeling they’re going to become your new go-to fries. And served with the super delish dipping sauce that takes two seconds to make? Omg, you’re going to be obsessed.
For any of my Seattle girlies, if you’ve ever been to a Mariners game, this delicious snacky might sound familiar. My inspo and a gameday staple at T-Mobile Park, these Gameday Garlic Fries are the RGE version. You know I can’t resist putting my own, better-for-you spin on a classic!
A DELICIOUS GAMEDAY REMAKE
Since baseball season is in full swing, this felt like the perfect time to share this insanely easy and delish recipe with you.
But don’t worry, if you’re not a baseball fan or local to Seattle, I promise no backstory is needed for you to be equally as obsessed or inspired to make these. It’s a gameday remake anyone will find themselves remaking on repeat.
These fries are seriously the most delicious, garlicky, herby and salty fries. They’re crispy, homemade and a little bit healthier than the norm because they’re baked. French fry heaven, if you ask me!
GAMEDAY GARLIC FRIES FOR THE WIN
I love my veggies, but potatoes are one of my weaknesses in life. Whether mashed, in soups, served au gratin, as fries, or the main ingredient in a yummy summer potato salad, a potato-based dish never disappoints.
Not to mention they’re one of the tastier veggies you’re more likely to get the picky eaters in your life to enjoy. Potatoes contain dietary fiber and resistant starch, which can be helpful for blood sugar control, and they’re filled with nutrients like vitamin C, B6 and potassium. They’re also a great source of gluten-free, energy-boosting carbohydrates.
My two tricks to making these golden brown, crispy cuties are to: 1) soak the potatoes in cold water before baking (this helps to crisp them up), and 2) immediately add the minced garlic to the fries once you pull them out of the oven, as this allows the garlic to not overcook, but still maintain and mellow out that strong, garlicky flavor.
Gameday Garlic Fries for the win!
A PERFECT PAIRING: HOMEMADE FRIES AND DELISH DIPPING SAUCE
Seriously, as soon as you pop one of these into your mouth, you’ll be instantly ready to devour the rest. Although they’re baked, these fries definitely do not lack in flavor thanks to the rest of the herbs they’re seasoned with – garlic powder, oregano, parsley, salt and pepper.
And a moment for the homemade dipping sauce, please. Made with avocado oil-based mayo, sugar-free ketchup, Dijon mustard, garlic, s+p, and pickle juice – trust me, it’s so good, I don’t think I’ll ever dip my fries in anything else.
Great as an appetizer, snack, on any gameday (obviously!), or served as a side dish to all your favorite burgers and barbecue foods, these Gameday Garlic Fries are truly perfection. Hope you love!
INGREDIENTS YOU’LL NEED:
For the Fries:
- Russet potatoes
- Avocado oil
- Kosher salt
- Garlic powder
- Dried oregano
- Garlic cloves
- Fresh parsley
- Flaky salt
For the Sauce:
- Avocado oil mayo
- Sugar-free ketchup
- Dijon mustard
- Garlic clove
- Fresh lemon juice
- Pickle juice
- Salt & pepper
HOW TO MAKE MY GAMEDAY GARLIC FRIES:
For the Fries:
Wash the potatoes and cut them into 1/2”, long and thin fries.
Add them to a bowl of cold water. Allow to soak for about 30 minutes. This helps remove excess starch and to crisp up the potatoes. Drain and pat the potatoes very, very dry. You don’t want any excess water or the fries will not crisp.
Preheat the oven to 425. Line two baking sheets with parchment paper.
Add the potatoes to one of the sheets and season with avocado oil, kosher salt, garlic powder, and dried oregano. Toss very well to ensure all fries are evenly coated.
Transfer half of the seasoned fries to the other baking sheet and spread them out in an even layer. You want ample space between them to help them crisp.
Transfer both baking sheets to the oven and bake for 20 minutes. Remove from the oven, toss the fries on both sheets, and add them back to the oven, rotating them so the sheet that was closer to the bottom rack is now on the higher rack. Continue to cook for 15-20 minutes until the fries are very golden and crisp. Remove from the oven.
Immediately upon removing from the oven, evenly distribute the grated garlic amongst both sheets and toss them to combine. This will barely cook the garlic and will mellow out the harsh flavor. Season with extra flaky salt and parsley.
For the Sauce:
Meanwhile, make the sauce. In a medium bowl, add the mayo, ketchup, Dijon, garlic, lemon juice, pickle juice, salt, and pepper. Stir to combine.
To Serve:
Serve fries with the dipping sauce and enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
This is a pretty straight-forward recipe, but option to use Yukon gold potatoes instead of Russet potatoes, if preferred. The texture will be slightly different as Russet, or Idaho potatoes are denser and have less moisture compared to Yukon Gold or yellow potatoes.
For the herbs and spices in the fries, I recommend using garlic cloves and fresh parsley, if possible, but dried parsley should work too. If you’re in a pinch, you could try using store-bought minced garlic.
And for the sauce, I prefer avocado oil-based mayo, and sugar-free ketchup to keep the added sugars and inflammatory oil content lower, but you can also use regular mayo and/or ketchup. Of course, you could serve with any of your favorite dipping sauces like BBQ, ketchup, or even drizzle on some hot sauce. You can’t go wrong!
WHY SOAK POTATOES BEFORE FRYING?
Soaking potatoes in cold water before frying, or baking in the case of this Gameday Garlic Fries recipe, is helpful in removing the excess starch, which ultimately makes for a crispier fry. Although it’s not a necessary step, depending on the type of fry texture you’re trying to achieve, it’s definitely beneficial to soak your washed and sliced potatoes/fries in a bowl of cold water for up to 30 minutes. Equally as important is to ensure you really pat them dry, as any extra water will result in less crispy fries.
WHAT ARE THE BEST POTATOES FOR HOMEMADE FRIES?
I’d say it’s a matter of preference on the size, style and texture of the homemade fries you’re looking to make. For example, for a more classic style French fry, high-starch potatoes like Russet potatoes (also called Idaho potatoes) are best. They tend to be denser and have the least amount of moisture in them. However, Yukon Gold or yellow potatoes have a creamier texture and are more buttery in taste, which work well for a thicker-cut fry, like I use in my recipe for Greek Feta Fries.
Generally, you’ll want to avoid waxy potatoes, like any with red skin, baby potatoes, and/or fingerling potatoes.
LOVE THESE GARLIC FRIES? TRY MORE POTATO-BASED RECIPES, SIDES AND SNACKS:
Herby Pasta Salad With Protein
Gameday Garlic Fries
Ingredients
For the Fries:
- 3 large russet potatoes
- 2 tablespoons avocado oil
- 1 1/2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 4-5 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Flaky salt
For the Sauce:
- 1/2 cup avocado oil mayo
- 1/4 cup sugar-free ketchup
- 1 tablespoon Dijon mustard
- 1 clove garlic, grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon pickle juice
- Salt & pepper
Instructions
For the Fries:
- Wash the potatoes and cut them into 1/2”, long and thin fries.
- Add them to a bowl of cold water. Allow to soak for about 30 minutes. This helps remove excess starch and to crisp up the potatoes. Drain and pat the potatoes very, very dry. You don’t want any excess water or the fries will not crisp.
- Preheat the oven to 425. Line two baking sheets with parchment paper.
- Add the potatoes to one of the sheets and season with avocado oil, kosher salt, garlic powder, and dried oregano. Toss very well to ensure all fries are evenly coated.
- Transfer half of the seasoned fries to the other baking sheet and spread them out in an even layer. You want ample space between them to help them crisp.
- Transfer both baking sheets to the oven and bake for 20 minutes. Remove from the oven, toss the fries on both sheets, and add them back to the oven, rotating them so the sheet that was closer to the bottom rack is now on the higher rack. Continue to cook for 15-20 minutes until the fries are very golden and crisp. Remove from the oven.
- Immediately upon removing from the oven, evenly distribute the grated garlic amongst both sheets and toss them to combine. This will barely cook the garlic and will mellow out the harsh flavor. Season with extra flaky salt and parsley.
For the Sauce:
- Meanwhile, make the sauce. In a medium bowl, add the mayo, ketchup, Dijon, garlic, lemon juice, pickle juice, salt, and pepper. Stir to combine.
To Serve:
- Serve fries with the dipping sauce and enjoy!
