Mike's Gilroy Garlic French Fries

Name: Mike's Gilroy Garlic French Fries
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 large Russet Potatoes [cut long-lengthwise-about the same width of your index finger]; 1 9.5 oz Bottle Minced Squeeze Garlic With Olive Oil; 1 tbsp Each: Garlic Infused Olive Oil - Granulated Garlic - Dried Parsley - Thyme - Sea Salt - Onion Powder - Garlic Pepper Seasoning; 1 large Ziplock Bag; 1 Sour Cream & Chives [for dip]; 1 Bottle Granulated Garlic [sprinkle following baking]; 1 tbsp Sea Salt Or A Powdered Salt [divided - sprinkle following baking]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Garlic! "The Stinking Rose!" This recipe is named after Gilroy, California who's town motto is, "Garlic Capital of the Nation and World!" Though that claim is quite sadly, yet accurately, disputed. None the less! We say, "Let them eat garlic!"

Chefs Note: It's important to use granulated garlic - as opposed to garlic powder - in this recipe for total success.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Chefs Note: It's important to use granulated garlic - as opposed to garlic powder - in this recipe for total success.

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Ingredients

30 mins

4 servings

Garlic Fries & Dip
4 largeRusset Potatoes [cut long-lengthwise-about the same width of your index finger]
19.5 oz Bottle Minced Squeeze Garlic With Olive Oil
1 tbspEach: Garlic Infused Olive Oil - Granulated Garlic - Dried Parsley - Thyme - Sea Salt - Onion Powder - Garlic Pepper Seasoning
1 largeZiplock Bag
1Sour Cream & Chives [for dip]
1Bottle Granulated Garlic [sprinkle following baking]
1 tbspSea Salt Or A Powdered Salt [divided - sprinkle following baking]

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Steps

30 mins

1

Cut potatoes into French Fry form about the size of your index finger and soak in ice water [more ice than water] for 30 minutes - up to 2 hours. This step is VERY important since it makes your fries much crisper than they would without - especially since you're baking them.
2

Place one of your oven racks closest to the hottest area of your oven. Top or bottom - depending upon your specific oven model.
3

Preheat over to 450°.
4

Excluding sour cream, chives, potatoes and your finishing sprinkles of granulated garlic & sea salt - mix everything in an extra large Ziplock bag.
5

After 30 minute + chill in ice - dry fries completely on paper towels.
6

Place 1/2 of your fries in your ZipIock Bag and massage well.
7

Arrange fries on racks or on slightly crumpled up tinfoil so the fries can brown and crisp underneath. Or, you can lay completely flat.
8

Add your other half of fries to bag, massage and repeat process.
9

Lightly sprinkle granulated garlic and 1/2 tbs sea salt over fries.
10

Place fries on hottest rack and bake for 30 minutes. Watch your fries closely after 20 minutes to make sure garlic isn't burning.
11

Flip fries over 15 minutes in to bake cycle and sprinkle again with granulated garlic and remaining sea salt. Put back in oven for 15 - 20 minutes.
12

Since there is thyme in this recipe, sour cream is the VERY best condiment to serve these garlic fries with. However, if you omit the thyme, ketchup works quite well.
13

Chefs Note: You can deep fry these garlic fries. If we do, we use a garlic infused high heat oil we purchase online. DIRECTIONS FOR FRYING: Heat oil - Add fries but don't over pack them - Blanch fries in hot oil for 6 - 7 minutes until they're limp and pale - Drain on paper towels for a few minutes to even a few hours - When ready to fully fry, place fries back in hot oil for 10 minutes or until crispy - Drain on paper towels and sprinkle with granulated garlic and salt immediately.

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MMOBRIEN @cook_2891564

on February 09, 2014 01:20

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!