Baked Fries with Garlic Butter are loaded in my favorite two things garlic and butter. If you have never tried garlic butter fries you are missing out.
Some of my favorite Baked Fries with Garlic Butter ever are made at New Orleans Hamburger & Seafood Company in New Orleans. Fried from New Orleans Hamburger & Seafood.
I now live in Arkansas and truly miss the delicious famous One-Handed BBQ Shrimp Po-Boy’s and Garlic Butter Fries from New Orleans Hamburger & Seafood. I have tried to make Baked Fries with Garlic Butter myself, but they never tasted as good. I cut my potatoes up. Rubbed them down with oil, salt, pepper, and Cajun seasoning and baked them 450 to 500 degrees until crispy, tossing them several times. Next, I would melt some butter and add some minced garlic. When I took the fries out of the oven I would pour the garlic butter over the fries. They were good, but I have found a way to make them a little better. While the fries are baking, melt the butter in a skillet and add the chopped garlic. Cook the garlic until very fragrant. When the fries finish baking, simply toss them in a pan with the garlic butter. It makes a big difference cooking them this way. I adapted my recipe from Jeff Mauro Garlic Fries at Food Network. He uses a lot of herbs in his recipe, and I do not, but I added a link to his recipe if you want to add them.
If you love fries and garlic butter, I promise you will be making these fries all the time. Your family will be requesting them with every hamburger, hot dog, sandwich, and everything else you make. They are truly delicious!
- 3 large russet potatoes, scrubbed and cut each lengthwise into 12 wedges.
- 3 tablespoons vegetable oil
- salt, black pepper, Cajun seasoning to taste
- 3 tablespoons unsalted butter
- 2 to 3 tablespoons minced garlic
- Preheat the oven 475 degrees F.
- Cut the potatoes into wedges.
- Soak the potatoes in a bowl of water for a least 10 minutes.
- Drain the potatoes and pat them completely dry.
- Drizzle the potatoes with the oil
- Sprinkle with salt, pepper, and garlic.
- Spread them evenly in a single layer on a baking sheet.
- Cover tightly with foil and bake 10 minutes. Bake about 10 minutes or until the bottoms are golden brown and then use a spatula to flip them over. Cook another 10 to 15 minutes.
- While the potato wedges are baking, melt the butter with the garlic in a large frying pan.
- Cook until the garlic is very fragrant. Do not burn the garlic.
- When the potatoes are done, toss them in the pan with the melted garlic and butter.