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Baked Fries with Garlic Sauce and Oregano. Baked potato wedges served with garlic hummus tahini Oregano sauce. These Garlic Fries are super addictive and just like the deep fried Mediterranean Garlic Fries. Add vegan feta if you like. Vegan Gluten-free Soy-free Snack Recipe. Pin this Recipe!
Every time I am around Bellevue, I remember how much I like the food at Garlic crush and pick up a falafel sandwich and their garlic fries sans feta. They are fries, all fried, crisp and hot dripping with this garlicky tangy dressing. Its one of those once a while indulgence like fried Samosas.
Most days we pick up the just fries for the road. I have no clue why I always get hungry as soon as I am in the car. Even if it is right after a heavy lunch. 5 Minutes into the drive, I will get an urge to munch. It probably runs in the family. Or so Mom says. I cannot imagine how she handled 3 constantly munching kids while driving them around :).
I decided to so something about that craving with a baked version. I feel much happier eating this and my tummy thanks me too! for several reasons including homemade is always better/fresher. These baked garlic fries take just a few minutes to throw together. Chop up potatoes, toss in oil and bake. Cook some chopped garlic to golden. Blend the sauce + garlic and keep ready. Dress (the fries) and impress. For variation, use baked sweet potatoes or root vegetables.
More Snackage from the blog
- Cucumber Turmeric hummus sesame Mint bites.
- Thai Layered Dip -because Peanut sauce.
- Spicy Pepper Crisp Cauliflower bites with celery ranch
- Zucchini chickpea Fritters.
Bake the potato, prep the sauce and garlic. Dress liberally and serve these garlicky Baked Garlic Fries! Ignore the messy dressing bowl. These fries will do this to you. The urge to eat them all before the photos are done.
Video: My youtube Channel.
Baked Fries with Garlic Sauce
Ingredients
For the Fries:
- 2 large russet potatoes cut into thin wedges or fat match sticks
- 2 to 3 tsp starch like arrowroot or flour
- 1 tbsp oil
- salt, pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp or more dried oregano, or use fresh
Garlic Tahini Hummus Sauce
- 2 tsp oil
- 5 cloves of garlic, minced/finely chopped
- 3 Tbsp hummus, or use cooked chickpeas + lemon juice
- 3 Tbsp tahini
- 2 to 3 tsp lemon juice
- 1/2 tsp garlic powder
- salt to taste, 1/4 to 1/2 tsp
- 1/2 tsp dried oregano
- 1/4 tsp or more dried dill or parsley
- 2 to 3 Tbsp water as needed to thin
- 1 tbsp chopped fresh parsley or oregano for garnish
Instructions
- Bake the fries: Preheat the oven to 425 degrees F / 220ºc. Chop the potatoes. Press a paper towel on the potatoes to absorb excess moisture if needed.
- In a large bowl, add the chopped potatoes and toss in flour/starch. Then add oil and mix in. Sprinkle will salt, pepper, garlic, oregano and mix in.
- Spread the potatoes on parchment lined baking sheet with atleast a 1/4 inch between them. *Parchment papers have oven safe temperature mentioned on them. Do not use parchment with temp rating lower than 425. Bake on a greased baking sheet instead.
- Bake for 15 minutes. Turn the sheet around and bake for another 5 to 10 minutes or until golden/golden brown on most edges. do not over bake to too much brown as the potatoes get bitter when burnt. .
- Meanwhile make the garlic tahini hummus sauce: In a small skillet heat oil over medium-low heat. Add chopped garlic and cook until translucent. Stir occasionally.
- Blend the rest of the sauce ingredients and half of the cooked garlic until smooth. Taste and adjust salt, tang (lemon juice) and garlic.
- To serve: Place a double layer of freshly baked fries in a serving container. Dress generously with garlic sauce. Sprinkle cooked garlic over the sauce. Garnish with chopped fresh oregano or parsley. Serve!
Video
Notes
To make these oil-free: Use oven roasted garlic (roasted without oil). Omit the oil while baking the potato fries. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m making this again because it’s sooo good!
So happy to hear, Linnea!
Another winner that we’re adding to permanent rotation, thank you. Every recipe I’ve ever made from you has been educational and exactly the right formula… except, I alway cook oil-free. But I know all workarounds!
Awesome!
Can I use other potatoes like red skin?
Awesome!
A garlic lovers paradise.
I think the flavour was great, but the coating remained really powdery, not like a coating or crust. Has that happened to anyone before? Any idea what went wrong? I used corn starch.
WOW. I’ve been struggling to find exciting foods for my daughter who has been restricted to low FODMAP the past few months. She seems to be able to tolerate chickpeas and garlic. I served with falefel, spinach, and cucumbers. She said this is the best thing she has had in a long time . This makes me happy because she has been losing weight, and feeling down about food.
I look forward to checking out more of your recipes!
Thats so awesome! Let me know which other recipes work and i can add them to low fodmap category
I did not make the baked garlic fries. But I did made the sauce to compliment some loaded potato skins. I don’t know what went wrong…. I followed the recipe to the exact measurements etc. I did roast the garlic, I found I needed to add lots more water. I found the sesame flavour very overpowering and quite unpleasant. I/We personally like the sauce or the consistency (which was so thick) not sure oregano and dill works either.
I love lots of Richa’s recipes but sadly this was not one of them. I wish I had halved the recipe now as I have now ‘binned’ it. I tried to rescue it by adding extra lemon juice, water….. but still didn’t like it. Sorry Richa, this one is not for me…
i think it could be the tahini, Some tahini brands are thicker and stronger flavored. Tahini also seizes up when you mix it with water (over mixing). So then you would need more water. So the overall flavor balance might have changed.
Thats ok that it didnt work. You dont have to love all flavor combinations i come up with :). I dont like everything i come up with either. Sometimes i am ready to bin it, but hubbs ends up loving it :).
I would have used up the sauce and putting it in some falafel mixture (before baking or pan frying) as the garlic and sesame flavors work well with chickpeas. and the flavor would also distribute to be mild.
Thank you Richa for taking the time out to reply. It would not do for us all to like the same thing…. not to worry….. I own your cookbooks and up until now have had success with the recipes I have tried on your blog…
Going forward…. I wish you a very happy upcoming New Year, and I look forward to your recipes in 2019. Hopefully, another cookbook eventually too….
🙂 thats an awesome hit rate then. Almost 99% 🙂
Wish you and yours a wonderful new year as well! yes maybe an instant pot book
Ooooh can’t wait. I live in the UK and have a ‘Heston Blumenthal Slow/Fast Cooker (birthday gift) I am still getting to grips with it. I think it is similar to an Instant Pot. I hope if you publish a book I will be able to perhaps be able to use the recipes. 🙂
I’ve been experimenting with my naturopath due to some health issues. It seems I will need to follow a mostly plant based diet that is low fat. I found your blog interesting b/c the recipes seem to fit in these categories. This was my first recipe I’ve made from your blog. I did use the oil in the potatoes, but left it out in the sauce since both hummus and tahini contain oil. I made this as a side dish along with some soy sloppy joe’s from Dr. McDougalls’ blog. Wowza, what a great meal! These fries are so flavorful and tasty!
Hi there Richa…I was just wondering ..do u ever use an air fryer for recipes like this???
If so , have you tried with samosas, bhaji, pakora etc????
I dont have an airfryer yet 😉 so i havent tried it. but i am sure you can adjust the recipe to airfrying easily as these are just regular style baked potatoes. I also bake my samosa,s bhajjis and pakora (see my first book Indian kitchen). So you can use the airfryer for those too. Probably bake for a few minutes less, flip and move around, check them and bake again.