I first made these buttery garlic fries at camp and they are absolutely amazing! Now my wife has me making them at home, on cookouts, at friends houses, and everybody can’t get enough of them. The best part is, they’re so easy!
Start With Russet or Similar Potatoes
Wash the potatoes good. I mean really scrub them to where the skin is starting to get thin in spots. This will clean all the dirt off. Then cut them into wedges. I do this with a knife on the cutting board but you can get a vegetable wedger to make it easier if you want.
Put them in water until ready to fry. This keeps the potatoes from browning and also removes some starch from the outside of the potatoes – giving you a better fry.
Prepare Garlic Butter Mixture
I don’t use an exact recipe for this. I’m not a measuring spoon kinda guy. The recipe is pretty simple though. Melted/softened butter, garlic, and salt. If I had to guess I’d say the measurements are something like this.
- 1 stick butter (NOT MARGARINE – YUCK!)
- 2 -3 Teaspoons Garlic Powder
- 1 Teaspoon Salt
- optional: 1 – 2 Tbsp Parmesan cheese for Parmesan garlic fries.
Mix it up with a spoon. It will get drizzled over the freshly fried potatoes later.
Fry Them Taters!
I do this on my camp stove in my dutch oven. I typically use an entire 48 oz jug of Canola oil. Peanut oil would work great too! Avoid straight vegetable oil as it’s just not as good for you and doesn’t make it taste any better. If you want a real treat cook these in crisco or lard.
Another good thing to do is make donuts for breakfast before hand. Just save the oil for the french fries. Check out my post on homemade donuts if you want to see how.
You want to heat the oil to about 350 degrees – normally medium to low heat on a camp stove. I don’t ever actually check the temperature though. If the fries are bubbling like in the picture, but aren’t burning, it’s the right temperature.
After about 10 minutes they will look like this, and they are done.
Drain Fries and Apply Buttery Garlic Mixture
Line a bowl with paper towels to collect excess oil. If you’re using a plastic bowl like me then line it with foil first to protect the bowl from heat. Use a slotted spoon to remove the fries and get as much oil off as possible.
Don’t let the fries cool off. As soon as the oil is off of them start applying the buttery mixture. The hot fries will easily melt the soft butter. You will have to add some, toss the fries around, add more, and repeat until the fries are well coated. Depending how many fries you are making this may be done in multiple batches too.
Once you are done the fries look absolutely amazing and they taste even better than they look!
Drop me a comment and let me know what you think! If you like this please help me grow my page by sharing on Facebook and Pinterest with the buttons below.