Garlic Butter Herb Fries
Baked frozen fries tossed in garlic butter with fresh parsley, thyme and rosemary for a simple side dish.
- Prep
- 10min
- Cook
- 25min
- Total
- 35min
- Serves
- 4
- Calories
- 480per serving, est.
By Time for Burgers, updated
Frozen fries keep this side easy, so the effort goes into the garlic butter. Cook the minced garlic in butter for just a minute or two, until it smells sweet but hasn't colored; browned garlic turns bitter and takes the whole batch with it. Stir the herbs in off the heat so they wilt slightly and stay green.
Toss the fries in a big bowl the moment they leave the oven. Hot, dry fries soak up the butter, while cooling ones just turn greasy. Add the flaky salt last so it stays crunchy instead of dissolving.
Garlic Butter Herb Fries
Prep 10 min, cook 25 min, total 35 min. About 480 calories per serving.
timeforburgers.com/recipes/garlic-butter-herb-fries
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Bake 2 lb frozen fries according to package directions until golden and crispy.
While fries bake, melt 2 oz butter in a small saucepan over medium heat.
Add 4 cloves minced garlic to the butter and cook for 1-2 minutes until fragrant but not browned.
Remove from heat and stir in ½ oz parsley, 5 g thyme, and 3 g rosemary.
Transfer hot fries to a large bowl, drizzle with the garlic herb butter, and toss until evenly coated.
Season generously with flaky sea salt and black pepper.
Tips
- Bake the fries a few minutes past the package time, until deep golden. The butter softens the crust a little, so start crisper than you would for plain fries.
- Spread the frozen fries in one layer with space between them. Crowded fries steam instead of browning.
- Chop the rosemary very fine. Whole needles stay woody and stick in your teeth.
- Drizzle the butter in two additions and toss between them so it coats evenly instead of soaking the first handful.
Substitutions
- Dried herbs if fresh aren't available: use about a third of the amount and add them to the butter with the garlic so they soften.
- Dairy-free: use olive oil or plant butter; olive oil gives a lighter coating that won't firm up as it cools.
- Fresh-cut potatoes: soak, dry and toss them with oil, bake at 425°F (220°C) for 35 to 40 minutes, then toss with the garlic butter.
- A handful of finely grated Parmesan over the top after tossing makes garlic-Parmesan fries.
Make ahead & storage
Make the garlic butter up to 3 days ahead, keep it chilled and remelt it gently. Once tossed, the fries soften within about 15 minutes, so serve them right away. Leftovers keep 3 to 4 days in the fridge and recrisp in a 425°F (220°C) oven or an air fryer.
