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!

Crispy Baked Garlic Matchstick Fries

russet potatoes ((scrubbed clean and dried))

black pepper

garlic powder

garlic ((minced))

rosemary

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&#39;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.

https://www.youtube.com/watch?v=FARK9hbwbD8

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!

Full Recipe: https://minimalistbaker.com/crispy-baked-garlic-matchstick-fries/
 
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Crispy Baked Garlic Matchstick Fries | Minimalist Baker Recipes

Recipe video above. 1 x 300g/10oz potato will make about 3 heaped cups of fries (lightly packed).

Crispy potato straws (Pommes Paille)

potato ((Aus: Sebago, US: russet, UK: Maris Piper),

vegetable oil ((canola, sunflower or peanut oil))

Sea salt flakes (,

Shred - Finely julienne the potato using a julienne mandoline, 2-4 mm / 1/16 - 1/8&quot; thick. (Note 2)

Rinse - Place potato in a bowl of water and rinse, changing the water as needed, until the water is clear. Drain in a colander. (Potato can be kept in water overnight in the fridge).

Dry - Spread on tea towels then pat dry. If time permits, spread out and air dry for 1 hour+. (Drier potato = less oil bubbling + crispier fries).

Heat the oil in a saucepan over high heat to 180°C/350°F, ensuring there is 10 cm/4&quot; clearance above the oil surface (the oil bubbles up).

Add potato into oil - SLOWLY scatter potato across the surface of the oil (don&#39;t dump in once place). ⚠️The oil will bubble up to ~7cm/3&quot;, so add potato slowly, and you can pause until the bubbles subside before adding more. (Note 3 for cooking tips)

Fry for 1 1/2 - 2 minutes, using chopsticks (or similar) to stir once or twice. Once light golden and crisp, scoop out and drain on paper towels. (It goes more golden as it drains). Repeat with remaining potato.

Season - Carefully slide the fries into a bowl. Sprinkle with salt and gently toss. Serve immediately while warm, or cool.

Serve in bowls for munching, as a garnish like for Beef Tataki or serve a mound alongside a juicy steak or other protein (see in post for more ideas).

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The most viewed matchstick fries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine