Crispy Garlic Herb French Fries with Aioli

Golden and crispy oven (or air-fryer) French fries tossed with garlic and fresh herbs, served alongside a rich, creamy aioli—a gourmet twist on a classic side dish.

Why You’ll Love This Recipe

• Crunchy perfection: Crisp exterior with a fluffy center, enhanced by garlic-herb flavor.
• Made-at-home luxury: Restaurant-style fries without deep frying.
• Dipping delight: Homemade aioli elevates the flavor even more.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the fries

• Russet or Yukon Gold potatoes
• Olive oil (or avocado oil)
• Garlic powder and/or minced fresh garlic
• Fresh herbs (parsley, rosemary, thyme), finely chopped
• Salt & pepper

For the garlic-herb aioli

• Mayonnaise
• Garlic, finely minced or pressed
• Fresh lemon juice
• Chopped fresh herbs (parsley, chives, or thyme)
• Salt & pepper

directions

1. Prep fries
   • Preheat oven to 425 °F (220 °C) or air-fryer to 400 °F (200 °C).
   • Wash and cut potatoes into ⅓–½-inch sticks; pat dry thoroughly.
2. Season & bake
   • In a large bowl, toss potatoes with oil, garlic powder (or fresh garlic), herbs, salt, and pepper until evenly coated.
   • Spread fries in a single layer on a parchment-lined baking sheet (or air-fryer basket).
   • Bake for 25–30 minutes, flipping halfway, until golden and crisp. For air-fryer, cook for 20–25 minutes, shaking basket occasionally.
3. Make aioli
   • Meanwhile, whisk together mayonnaise, garlic, lemon juice, chopped herbs, salt, and pepper in a small bowl until smooth.
4. Serve
   • Transfer fries to a platter, garnish with extra fresh herbs and a sprinkle of salt.
   • Serve hot with garlic-herb aioli on the side.

Servings and timing

Serves 4–6 as a side.
Prep time: 10 minutes
Cook time: 25–30 minutes (oven) or 20–25 minutes (air-fryer)
Total time: ~40 minutes

Variations

• Spicy kick: Add cayenne or smoked paprika to the seasoning.
• Cheesy touch: Toss fries with grated Parmesan after baking.
• Vegan aioli: Use plant-based mayo and omit dairy.
• Sweet potato fries: Substitute sweet potatoes; adjust cook time as needed.

storage/reheating

• Storing: Keep fries and aioli separate in airtight containers in the fridge for up to 3 days.
• Reheating fries: Reheat in a 400 °F oven or air-fryer for 5–7 minutes to restore crispiness.
• Aioli: Stir before serving; may thicken slightly when chilled.

FAQs

What potatoes make the crispiest fries?

Starchy varieties like Russets create a crispier texture; Yukon Golds offer a slightly creamier inside.

Can I soak the potatoes?

Yes—soaking for 30 minutes removes starch and enhances crispiness. Just dry thoroughly before seasoning.

Is air-frying healthier?

Yes—air-frying requires less oil while still creating a crunchy finish.

How long can aioli be stored?

Aioli lasts up to 5 days in the refrigerator. Ensure it’s stored in a clean, sealed container.

Can I bake fries from frozen?

Yes—toss frozen fries with oil and herbs, then bake according to package instructions until extra crisp.

How do I prevent soggy fries?

Avoid overcrowding on the baking sheet; give fries plenty of space to crisp properly.

What herbs work best?

Parsley, rosemary, and thyme provide bright, aromatic flavors—but use your preference.

Can I prepare ahead?

Cut fries and whisk aioli base ahead; season and bake just before serving.

How can I make aioli more garlic-forward?

Add an extra garlic clove or a pinch of garlic powder to enhance flavor.

Are air-fryer and oven coupons equivalent?

Air-fryer fries cook faster and may be crisper due to air circulation; ovens may need longer baking time.

Conclusion

These Crispy Garlic Herb French Fries with Aioli bring elevated flavor and comfort to any meal. Golden, fragrant, and dipping-ready, they’re sure to become a favorite side or snack.

Crispy Garlic Herb French Fries with Aioli

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Crispy Garlic Herb French Fries with Aioli are golden, crunchy fries tossed with fresh herbs and minced garlic, served alongside a creamy, flavorful aioli dipping sauce. They make the perfect snack, appetizer, or side dish for any meal.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes (plus soaking time)
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 4 large russet potatoes, peeled and cut into thin fries
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley (or a mix of parsley and thyme)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the Aioli:
• 1/2 cup mayonnaise
• 1 clove garlic, finely minced or grated
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Soak cut potatoes in cold water for 30 minutes to remove excess starch, then drain and pat dry thoroughly.
3. Toss fries with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
4. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
5. In the last 2–3 minutes of baking, sprinkle fries with minced garlic and chopped herbs. Return to oven briefly to toast the garlic without burning.
6. For the aioli, mix mayonnaise, garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.
7. Serve fries hot with aioli on the side.

Notes

• For extra crispiness, bake on a metal rack or air fry at 400°F (200°C) for 15–18 minutes.
• Use pre-cut fries to save time, adjusting bake time as needed.
• Try truffle oil or Parmesan for extra indulgence.
• Aioli can be made ahead and stored in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 serving (with aioli)
• Calories: 320
• Sugar: 2g
• Sodium: 430mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 10mg