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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.
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2
This step is VERY important since it makes your fries much crisper than they would without - especially since you're baking them.
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3
Place one of your oven racks closest to the hottest area of your oven.
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4
Top or bottom - depending upon your specific oven model.
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5
Preheat over to 450.
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6
Excluding sour cream, chives, potatoes and your finishing sprinkles of granulated garlic & sea salt - mix everything in an extra large Ziplock bag.
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7
After 30 minute + chill in ice - dry fries completely on paper towels.
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8
Place 1/2 of your fries in your ZipIock Bag and massage well.
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9
Arrange fries on racks or on slightly crumpled up tinfoil so the fries can brown and crisp underneath.
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10
Or, you can lay completely flat.
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11
Add your other half of fries to bag, massage and repeat process.
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12
Lightly sprinkle granulated garlic and 1/2 tbs sea salt over fries.
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13
Place fries on hottest rack and bake for 30 minutes.
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14
Watch your fries closely after 20 minutes to make sure garlic isn't burning.
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15
Flip fries over 15 minutes in to bake cycle and sprinkle again with granulated garlic and remaining sea salt.
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16
Put back in oven for 15 - 20 minutes.
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17
Since there is thyme in this recipe, sour cream is the VERY best condiment to serve these garlic fries with.
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18
However, if you omit the thyme, ketchup works quite well.
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19
Chefs Note: You can deep fry these garlic fries.
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20
If we do, we use a garlic infused high heat oil we purchase online.
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21
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.
