Onion Garlic Butter Fries (Print View)

Crispy russet fries coated in caramelized onion and garlic butter for a flavorful side.

# Components:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and cut into thick fries
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika

→ Onion-Garlic Butter

06 - 4 tablespoons unsalted butter
07 - 1 large yellow onion, thinly sliced
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh parsley, chopped
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss potato fries with olive oil, kosher salt, black pepper, and smoked paprika until evenly coated.
03 - Arrange fries in a single layer on the prepared baking sheet. Bake for 35 to 40 minutes, flipping halfway through, until golden brown and crisp.
04 - While fries bake, melt butter in a large skillet over medium heat. Add sliced onions with a pinch of salt and cook, stirring often, for 15 to 18 minutes until caramelized and deeply golden. Add minced garlic and cook for 1 to 2 minutes until fragrant. Stir in chopped parsley and remove from heat.
05 - Transfer hot fries to a large bowl. Pour the onion-garlic butter mixture over the fries and gently toss to coat. Garnish with additional parsley and serve immediately.

# Expert Advice:

01 -
  • Savory Depth: The combination of caramelized onions and garlic butter creates a rich, sweet, and pungent flavor profile.
  • Perfect Texture: Baking the fries at a high temperature ensures a crunchy exterior while keeping the center fluffy.
  • Simple Ingredients: Uses basic pantry staples to create a restaurant-quality side dish.
02 -
  • Extra Crispiness: Soak the cut potatoes in cold water for 30 minutes, then dry them thoroughly before tossing with oil and spices.
  • Caramelization Key: Cook the onions over medium heat and stir frequently to achieve a deep golden color without burning.
  • Serve Hot: For the best texture, toss the fries in the butter mixture and serve immediately while they are still hot and crisp.
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