Source: Rochelle Cir. 2002
Garlic down-home french fries are a shear delight, and a meal which I turned to out of sheer desperation. They say some of the best meals come out of desperation. Somewhere in the back of my mind remained my memories of garlic fries from a favorite local brewery, Gordon Biersch. A perfect dish for drinking beer! A perfect dish for the family too.
This was a new yet quickly established brewery in San Jose. Two California boys went to Germany to learn the art of brewing beer. They succeeded alright and came back to Silicon Valley and opened up a brewery/restaurant. They featured great appetizer items that accompanied their delicious beers. Items like garlic fries, fried calamari, and more! I’ve yet to forgot how delicious those fries were.
I’m not sure if mine were quite as garlicky as GB’s were, but that’s up to you. These fries are a great option at meal time. Served alone, along with a salad, a soup, or of course…a burger.
The important key to this recipe is when you have all your potatoes cut, get a large bowl to toss and season everything together by mixing with your hands. Don’t forget to add coarse sea salt, along with fresh minced rosemary, oregano, and oh yea…garlic!
Garlic Down-Home French Fries
- 10 potatoes (figure 1-2 per person)
- 2-3 TBS olive oil organic, extra virgin
- 2-3 cloves garlic squeezed through a garlic press, or w/ a fine shredder brings out great flavor of the garlic
- 1 tsp salt
- 3 turns fresh ground pepper
- 1 tsp spicy salt your home made salt (see ‘home made’ for recipe)
- Wash and clean potatoes.
- Prepare your oven to 220°C. Line a roasting pan with baking paper.
- Take a Julienne slicer with French fry adapter and begin to slice. If you do not have such an apparatus, get one! If you can’t, then hand slice your potatoes into thin strips
- Put all cut strips in a mixing bowl, drizzle with the olive oil, add your seasons (garlic, salt/pepper) toss to combine flavors evenly, spread out on the lined cookie sheet.
- Cook in oven until you like what you see!
- note: p.s. don’t be afraid to load the garlic on, both in the beginning for the cook, and after!