Loaded Garlic French Fries

Oven Baked Loaded Garlic Fries tossed in slightly warmed chopped garlic, olive oil and kosher salt, just like you enjoy at the ball game!

garlic fries in basket

Easy, stadium-worthy Garlic Fries

Loaded Garlic French Fries are one of the main reasons I love going to ball games (Go Dodgers!) and outside of the amazing Dodger dogs and giant bags of salted peanuts, it isn’t a baseball game if your breath isn’t all garlicky!

I make fries two ways in our house. The first way is the easier one and the method I used on these garlic fries. Packaged frozen french fries!

Wait! No! Don’t click away! Haha, I am kidding, but yes, it is pretty unlike me to use frozen french fries. The thing about french fries though, is that while they may seem so easy to make (potatoes, oil…done right?) they are actually a long process to do correctly, like with my In-N-Out Animal Style Fries. There is the peeling, cutting, soaking, drying, first fry, rest, second fry.

When I am running low on time or want a quick fix, I grab a bag of frozen fries (I love Alexia and Cascadian Organic), bake them and toss most (kids get unseasoned) of them with a seasoned topping.  The garlic and olive oil are my favorite hack because it makes instant garlic fries!

loaded fries flavoring/topping ideas:

  • Cheddar powder and powdered milk with a bit of salt for Cheddar and Sour Cream Fries!
  • Blue Cheese Powder (this is my new addiction since I discovered it at the Fancy Food Show in January) and chopped bacon.
  • Taco Seasoning packet with a dipping sauce of sour cream and a bit of hot sauce mixed in.
  • Creole Fries the Bold Creole seasoning from Tony Chachere’s (another Fancy Food Show find I’ve loved!)
  • Ground or fresh (super finely minced) ginger, a touch of sesame oil mixed with canola oil, minced garlic and salt dipped in teriyaki sauce

So grab some fries, toss them with this garlic/olive oil for easy, but delicious garlic fries. But make sure you are surrounded by those who will love you no matter how strong your garlic breath is!

loaded fries with garlic in serving basket

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Loaded Garlic French Fries

Oven Baked Loaded Garlic French Fries tossed in slightly warmed chopped garlic, olive oil and kosher salt, just like you enjoy at the ball game!
Yield 6
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 bag frozen french fries
  • 6 cloves of garlic , very finely minced
  • 1 teaspoon Kosher salt
  • 2 tablespoons canola oil
  • chopped parsley for garnish

Instructions

  • Cook the fries according to the directions on the bag.
  • When the fries come out of the oven, put them in a large bowl.
  • A minute or so before serving the fries, put the garlic in a small fry pan with the oil.
  • Heat on medium and cook for 15-30 seconds, not long enough to brown the garlic, just long enough to take mute the raw garlic flavor.
  • Toss the fries with the garlic oil mixture and salt.
  • Serve hot and garnish with parsley if desired.

Nutrition

Calories: 41kcal | Fat: 4g | Sodium: 387mg
Keyword: Loaded Garlic French Fries

Oven Baked Loaded Garlic French Fries tossed in slightly warmed chopped garlic, olive oil and kosher salt, just like you enjoy at the ball game!

Oven Baked Loaded Garlic French Fries tossed in slightly warmed chopped garlic, olive oil and kosher salt, just like you enjoy at the ball game!
Oven Baked Loaded Garlic French Fries tossed in slightly warmed chopped garlic, olive oil and kosher salt, just like you enjoy at the ball game!
Oven Baked Loaded Garlic French Fries tossed in slightly warmed chopped garlic, olive oil and kosher salt, just like you enjoy at the ball game!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. These look SO delicious ? ?! So going to make these! We don’t have a frozen French Fries ? bag so we’ll just make and bake these puppies from scratch. Then we’ll make them into HEAVENLY garlic fries! Thanks for sharing the recipe, Sabrina!

  2. I’m making these tonight. Had these yesterday in Florence, Oregon and I paid $7 for an order. They are delicious! Thank you for showing me how to make them.

  3. These are amazing! I swapped out dried cilantro for parsley, and added just a bit of Kraft grated parm. I am not sharing these!

  4. Yum! A restaurant where we used to live served delicious Garlic Fries but I never thought I could do it frozen French fries! I’ve had Alexia Sweet Potato fries before so maybe I’ll grab the regular ones next time.

  5. I just used up the last of my potatoes for dinner tonight and I am SO bummed out! I am going to get some more this week and make these for sure- they look SO good!

    1. Me too, I was going to add even more garlic and had to restrain myself so my poor husband wouldn’t be overwhelmed by it!

  6. Those look amazing! I’d love to make these for my family soon. I know my husband would love them. He loves anything garlic.

  7. Is it wrong that I now want a french fry bar that has all of the flavor varieties you listed in front of me all at once? I am certain I would go from flavor to flavor until they were all gone!

  8. Frying french fries twice may seem tedious, but the effort is so, so worth it. Forget Animal Style–these look fantastic!

    1. Tedious for sure! But I hate soggy fries, so I do it when I make them at home. This is why I love ordering fries when we go out, I don’t have to do all the work!

  9. Sabrina….. you make me drooling with this post.. This is absolutely perfect for my kid and ME!! 🙂

  10. oh my goodness, now these look delicious. I love french fries and anything with garlic. Thanks so much for sharing this recipe. Sounds great