Hi, I’m Jane. Today, we’re going to prepare mike’s gilroy garlic french fries recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mike’s Gilroy Garlic French Fries Recipe
Mike’s Gilroy Garlic French Fries is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Mike’s Gilroy Garlic French Fries is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook mike’s gilroy garlic french fries using 8 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Mike’s Gilroy Garlic French Fries:
- Take Garlic Fries & Dip
- Take 4 large Russet Potatoes [cut long-lengthwise-about the same width of your index finger]
- Take 1 9.5 oz Bottle Minced Squeeze Garlic With Olive Oil
- Make ready 1 tbsp Each: Garlic Infused Olive Oil - Granulated Garlic - Dried Parsley - Thyme - Sea Salt - Onion Powder - Garlic Pepper Seasoning
- Make ready 1 large Ziplock Bag
- Make ready 1 Sour Cream & Chives [for dip]
- Get 1 Bottle Granulated Garlic [sprinkle following baking]
- Prepare 1 tbsp Sea Salt Or A Powdered Salt [divided - sprinkle following baking]
Steps to make Mike’s Gilroy Garlic French Fries:
- 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.
- Place one of your oven racks closest to the hottest area of your oven. Top or bottom - depending upon your specific oven model.
- Preheat over to 450°.
- Excluding sour cream, chives, potatoes and your finishing sprinkles of granulated garlic & sea salt - mix everything in an extra large Ziplock bag.
- After 30 minute + chill in ice - dry fries completely on paper towels.
- Place 1/2 of your fries in your ZipIock Bag and massage well.
- Arrange fries on racks or on slightly cpled up tinfoil so the fries can brown and crisp underneath. Or, you can lay completely flat.
- Add your other half of fries to bag, massage and repeat process.
- Lightly sprinkle granulated garlic and 1/2 tbs sea salt over fries.
- Place fries on hottest rack and bake for 30 minutes. Watch your fries closely after 20 minutes to make sure garlic isn’t burning.
- 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.
- 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.
- 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 sausage 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 sausage oil for 10 minutes or until crispy - Drain on paper towels and sprinkle with granulated garlic and salt immediately.
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