Crispy Baked Garlic Matchstick Fries

French fries. We have an on-again off-again relationship.

Meaning I stuff my face with them once a month then swear them off until we meet again next month.

Thankfully, however, I’ve recently mastered the art of making fries at home super crispy style sans frying. Score! Now the two of us can see each other much more often – thank goodness.

I’ve made baked french fries before that required soaking in warm water before baking. Too much time and effort I say! These guys go straight into the oven at a high temp for ultimate crispiness.

It’s the matchstick shape and high temperature that helps them cook faster and get that golden brown crisp. I’m all for a good wedge-cut fry, but for that ultimate crispy texture, matchstick is where it’s at.

For another wave of flavor I sautéed some minced garlic in olive oil to toss with the fries fresh out of the oven. This is an optional step but certainly one that adds more zest and depth of flavor.

All that’s left is to dip in some Whiskey BBQ Ketchup and go to town. Oh mama.

I’m OBSESSED with these baked french fries. They’re

Tender on the inside
Perfect with ketchup
& Slightly addictive

Serve these guys with burgers, sandwiches, queso, or on their own! They make perfect party appetizers and are sure to impress your growing throng of friends.

If you give these a try, be sure to take a picture and tag it #minimalistbaker on Instagram so we can be fry besties. Cheers!

Crispy Baked Garlic Matchstick Fries

The crispiest baked french fries ever! No soaking or frying involved, just cut into matchsticks and bake! Just 5 ingredients and 30 minutes to crispy, garlic french fries!Author Minimalist Baker Print SAVE SAVED

4.64 from 63 votes Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 4Course Appetizer, SnackCuisine American, Gluten-Free, VeganFreezer Friendly NoDoes it keep? Best when fresh

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US Customary – Metric3-4 medium russet potatoes (scrubbed clean and dried)1/4 cup olive or avocado oil1 pinch each sea salt + black pepper1 tsp garlic powder3 cloves garlic (minced)1-2 sprigs fresh rosemary (optional // roughly chopped)


Preheat oven to 450 degrees (232 C).Chop potatoes into matchsticks by halving, halving once more, then cutting into wedges and then strips.Line two baking sheets with foil or parchment paper (ensure the type you’re using is safe up to 450 F / 232 C) and generously spray with nonstick spray.Add fries plus a generous drizzle of oil and sea salt, pepper, and garlic powder. Toss to coat.Arrange fries a single layer making sure they aren’t touching too much. This will help them crisp up and cook evenly.Bake for 25-35 minutes, tossing/flipping at least once to ensure even baking.In the last 10 minutes of cooking, heat a small saucepan over medium heat and add 1-2 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and the minced garlic. Sauté, stirring frequently, until just slightly brown to wake up the flavor.Remove from heat and set aside.When the fries are finished, remove from oven, sprinkle again with sea salt, and spoon the warm garlic on top. Toss to coat and serve immediately as is or with Whiskey BBQ Ketchup.You can also add more flavor by tossing the fries once more with the rosemary.



*Nutrition information is a rough estimate calculated with 3 potatoes, olive oil, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 252 Carbohydrates: 30.2 g Protein: 3.7 g Fat: 13.6 g Saturated Fat: 1.9 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 9.85 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 27 mg Potassium: 685 mg Fiber: 2.2 g Sugar: 1 g Vitamin A: 2 IU Vitamin C: 9.82 mg Calcium: 25.71 mg Iron: 1.53 mg

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