Crispy Baked Garlic Matchstick Fries

Jump to Recipe
Baking sheet filled with homemade baked french fries and ketchup

French fries. We have an on-again off-again relationship.

Meaning I stuff my face with them once a month then swear them off until we meet again next month.

Thankfully, however, I’ve recently mastered the art of making fries at home super crispy style sans frying. Score! Now the two of us can see each other much more often – thank goodness.

Matchstick cut potatoes resting on tin foil for making our homemade french fries recipe

I’ve made baked french fries before that required soaking in warm water before baking. Too much time and effort I say! These guys go straight into the oven at a high temp for ultimate crispiness.

It’s the matchstick shape and high temperature that helps them cook faster and get that golden brown crisp. I’m all for a good wedge-cut fry, but for that ultimate crispy texture, matchstick is where it’s at.

Mini cast-iron skillet with lightly browned minced garlic

For another wave of flavor I sautéed some minced garlic in olive oil to toss with the fries fresh out of the oven. This is an optional step but certainly one that adds more zest and depth of flavor.

Baking sheet filled with super crispy Baked Matchstick Garlic Fries
A batch of our Oven Baked Matchstick Fries with garlic and ketchup

All that’s left is to dip in some Whiskey BBQ Ketchup and go to town. Oh mama.

Tin container filled with simple vegan matchstick fries and a bowl of homemade ketchup

I’m OBSESSED with these baked french fries. They’re

Tender on the inside
Perfect with ketchup
& Slightly addictive

Serve these guys with burgers, sandwiches, queso, or on their own! They make perfect party appetizers and are sure to impress your growing throng of friends.

If you give these a try, be sure to take a picture and tag it #minimalistbaker on Instagram so we can be fry besties. Cheers!

Bowl of homemade whiskey BBQ ketchup with homemade fries resting in and around it

Crispy Baked Garlic Matchstick Fries

The crispiest baked french fries ever! No soaking or frying involved, just cut into matchsticks and bake! Just 5 ingredients and 30 minutes to crispy, garlic french fries!
Author Minimalist Baker
Crispy Baked Garlic Fries on a baking sheet with a bowl of ketchup
4.64 from 63 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Appetizer, Snack
Cuisine American, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh


  • 3-4 medium russet potatoes (scrubbed clean and dried)
  • 1/4 cup olive or avocado oil
  • 1 pinch each sea salt + black pepper
  • 1 tsp garlic powder
  • 3 cloves garlic (minced)
  • 1-2 sprigs fresh rosemary (optional // roughly chopped)


  • Preheat oven to 450 degrees (232 C).
  • Chop potatoes into matchsticks by halving, halving once more, then cutting into wedges and then strips.
  • Line two baking sheets with foil or parchment paper (ensure the type you're using is safe up to 450 F / 232 C) and generously spray with nonstick spray.
  • Add fries plus a generous drizzle of oil and sea salt, pepper, and garlic powder. Toss to coat.
  • Arrange fries a single layer making sure they aren’t touching too much. This will help them crisp up and cook evenly.
  • Bake for 25-35 minutes, tossing/flipping at least once to ensure even baking.
  • In the last 10 minutes of cooking, heat a small saucepan over medium heat and add 1-2 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and the minced garlic. Sauté, stirring frequently, until just slightly brown to wake up the flavor.
  • Remove from heat and set aside.
  • When the fries are finished, remove from oven, sprinkle again with sea salt, and spoon the warm garlic on top. Toss to coat and serve immediately as is or with Whiskey BBQ Ketchup.
  • You can also add more flavor by tossing the fries once more with the rosemary.



*Nutrition information is a rough estimate calculated with 3 potatoes, olive oil, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 252 Carbohydrates: 30.2 g Protein: 3.7 g Fat: 13.6 g Saturated Fat: 1.9 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 9.85 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 27 mg Potassium: 685 mg Fiber: 2.2 g Sugar: 1 g Vitamin A: 2 IU Vitamin C: 9.82 mg Calcium: 25.71 mg Iron: 1.53 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Jessica says

    Ultimately, the fries were edible. I did not add the optional minced garlic/oil nor the rosemary, for reference.
    The recipe, in my opinion, uses too much oil (the fries were drenched, some even soggy). The oven temperature is too high for parchment paper (it literally starts to burn and blacken, in preparation for a fire hazard). The nonstick spray just burns and coats the fries in a powdered ash. It wasn’t great, and I had higher expectations for the 4.7 star rating. 🤷🏼‍♀️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear they didn’t turn out as hoped for, Jessica! Some brands of parchment paper can tolerate higher heat than others. We’ll add a note about that. For the spray, we’re wondering if perhaps it was a type of oil that doesn’t do well at high heat?

  2. Jasmine says

    I’m making these tonight for a very picky eater, and I have a question. Will you get the same crisp baking them on a silicone baking mat? I don’t have any parchment paper in the house right now.

  3. Jenny says

    These were so good! I cooked three pans in my oven at 440 degrees and it took about 35 minutes. I did it at 440 because my parchment paper is only rated to 425 so I was worried it was going to char at 450. They came out so crispy and the garlic at the end was SO GOOD. It was a hit for Father’s Day dinner! Thank you!

  4. oswaldo says

    You comment on freezing. I wouldn’t do it since freezing raw potatoes makes them soggy after defrosting

  5. oswaldo says

    Delicious and really easy. You may vary whatever spices you are adding. I used Pepperoncini and Chili Flakes for an added kick and everybody just loved them. For next time will have to double (al least) the number of potatoes to start with

  6. Sarah M says

    I just made these! They’re amazing. I baked for a total of 26 minutes, I was nervous they would burn if left much longer. The toasted garlic was a great touch. I also added some seasoning salt, paprika, & red pepper flakes. Perfect!

  7. Kandis James says

    I used this recipe as a rough guide to bake some fries. In #quarantinelife I had purchased a lot of potatoes, and tired of just eating them as a full baked potato. :)

    Love your idea to make them matchstick to increase crispiness. Chopped them fairly thin, and then tossed them in olive oil, salt, pepper, garlic powder, paprika, and chili flakes. Cooked as suggested, and they came out GREAT!!

    Dipped them in ketchup mixed with a chipotle hot sauce, and vegan mayo. HECK YEAH! Soooo good. Served up with a salad.

    Thanks for making awesome fries so simple! LOVE your site. I use a lot of your recipes, and when I google something, and your site is an option, I 100% choose yours over the others, as you haven’t steered me wrong yet! Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Jen! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  8. Caroline McCormick says

    This is a staple at our house and so many friends have asked me for this recipe. Very easy, healthy and tasty! I make these when we grill burgers or for steak and pom frites dinner etc.. Thank You

    • Ollie says

      Hi. Great, easy recipe. I don’t really see the need to grease the parchment paper, as it is already non-stick, and you’re tossing the fries in oil themselves. Was there a particular reason for this? Maybe to add more fat for crispier fries? I did without and they turned out awesome. I love the rosemary. So good! Thank you!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Ollie, it’s to prevent sticking, but we’re glad to hear it worked without it! Thanks so much for sharing!

  9. Tina says

    I have made several attempts to cook fries on my own before with not much success, as far as taste is concerned. These fries turned out awesome! I used a good quality canola oil instead of olive oil. This recipe for baked fries have a restaurant-quality taste. Thanks Dana!

  10. Gretchen says

    I used this recipe to make even-more-minimal plain fries, without the garlic powder, garlic, rosemary, or extra oil. They came out absolutely perfectly, and not one stuck to the pan.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t recommend freezing this recipe but if you were going to, I’d freeze them prior to baking!

  11. lisa says

    I made this for lunch today and it was yummy. My semi picky husband also enjoyed the fries. I had to mix in sesame oil also because I ran low on EVO. Did not use the garlic powder just the whole garlic clove but I will next time.

  12. Suzy says

    Made these with a red potato and fresh rosemary from my garden (I’ve been looking for ways to incorporate my fresh herbs). Instead, I topped the fries with minced garlic when I flipped them over midway. Delicioussss. Perfect texture!

  13. Priyanka says

    Hi! My convection oven has max setting of 200c and I’m new to this. What temp and time setting suggest to make fries as crispy as yours!

  14. Teresa Joudrey says

    I have made these. I did not use tin foil because I know the potatoes would stick to foil. Instead I used parchment paper. I did not use such a high temperature because I knew the fries would burn, as yours seem to have. I used grapeseed oil because it can take a higher temperature then olive oil. I also finished off with a sprinkle of good quality parm cheese, good quality balsamic vinegar and sea salt. My version was good.

  15. Bluegirl says

    Gotta hand it to you Dana, these are awesome matchstick fries goes so great with your Whiskey BBQ ketchup not to mention your awesome Sweet Potato Black Bean Burger. By the way me & the family are enjoying these awesome foods. Keep up the awesome Recipes & thank you for sharing Dana!!

  16. Danielle says

    Tried this recipe a few times with zero success. All I get at this temp is one crispy/burnt side, and 3 soggy, greasy ones. ? I tried less oil, I tried more. Always stirred/flipped fries about 1/2 way through… Same outcome. Super bummed!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, it sounds like maybe the oil needs to be more evenly distributed or the potatoes cut more evenly. Hope that helps!

  17. Julie @ Salt & Guava says

    This was the best baked fries recipe ever! My biggest struggle with baking fries was that they’d always stick to the bottom of the baking sheet – but these didn’t! Congrats on a great recipe!

  18. Bartica Gyal says

    Have made these 2 times. The second time I soaked the cut fries in cold H2O for 1 hour before baking them and it made them a bit more crunchy. Great recipe! Thanks!!

  19. Ash says

    I am making these tonight !I usually fry them in a cast iron skillet. These however look better than anything I have EVER tried!!!!

  20. Anita says

    I am pleased to say I made this and it turned out PERFECT! I cut the russet potatoes into regular fry size pieces, soaked them in water & dried them, mixing in a ziplock bag with the oil and granulated garlic, s/p. Put them loosely on parchment paper at 450 and VOILA…done in 35 minutes, nothing burnt. Minced a close of garlic, sprinkling on top right out of the oven…best ever.
    Will definitely do this again and again, thanks.

  21. Melanie says

    These are sooo good! Though the olive oil did smoke quite a bit at 450.. Trying again tonight with coconut oil! LOL

  22. Dave says

    I used a combination of Yukon gold, russet, and red potatos. The results were delicious! I could probably eat this every day lol thanks for the recipe.

  23. Jim says

    Finally! A homemade french fry recipe that works for me! I substituted parchment paper for the foil and spray and the fries came out perfect. No issues with smoking or smoke detectors here.

  24. Makayla says

    Hands down the best baked fries we’ve made (and we’ve made A lOT of different versions before finding this beautiful recipe)! Perfectly crispy. My guy would have joyfully eaten them all if I hadn’t protested! Thank you!!

  25. Liz says

    These are even better and faster if you put the metal baking sheet in the oven to preheat while you are preparing. I do this with all oven fries and they crisp up and cook faster. Just make sure to protect your fingers when you take the sheet out of the oven

  26. Christine says

    THANK YOU for mastering the oven fries recipe! I have tried so many recipes and have never found one to our liking. FINALLY. High temp, cooking spray and garlic powder — fantastic ideas!

  27. Lilly says

    These fries are great, but I would NOT leave I them in for 30 minutes! First time I made these, my fries came out nearly burnt. A little over 25 would be good. The recipe is great! I skipped the last step, and instead made a garlic aioli to go with them. Delicious!

  28. Lisa Benning says

    I did an internet search for oven fries and this was one of the first to pop up! I saw your name and immediately made them and everyone loved them!! Thanks for sharing! Hope you’re doing well!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hey there! Thanks, friend! So fun to hear from you. I hope you’re doing well, too!

  29. Kate says

    These are bomb! I’ve never been able to get crispy fries at home, they usually turn out super mushy, and these were crispy and flavorful. My husband was all about them and he is kind of a “fry connoisseur” lol

  30. Carol McNeill says

    Made these tonight and they were amazing! I used lard (melted, meat) instead of olive oil, and made the basic fries and they were grrrreat!! A keeper, never will by organic frozen again (although they are good!) These are easy too…and not much mess either. 5 stars for sure!

  31. Emma matthews says

    Made these for dinner tonight though omitted the garlic as I was feeding my 2 and 5year old daughters too. The had a mega thumbs up from the whole family- especially the husband!

  32. Wolter van Verschuer says

    These are the best fries I made myself! Very light and fulfilling. Perfect recipe with the garlic. I can make these on a regular basis. Thank you.

  33. Rodney says

    combined this recipe with a food network one and fries came out awesome yummy and delicious cooked them nice and thick potato wedgers yup

  34. Jana @ OhThatsTasty says

    I hope my mistake will help someone else… I made my fries about 1/4″, and although they looked just golden brown on the first side when I flipped them halfway through, at a total of 25 minutes more than half of them were in various stages of burnt. So check them sooner than 25.

    Method is easy and flavor is good, though!

  35. Anthony says

    I’d be curious to see how fries would turn out if you cooked them in the microwave for a few minutes to “precook” them before you put them in the oven/deep fryer. Might help make them extra crispy more easily.

  36. Marie says

    YUM! Holy cow, dinner was SO good! I was able to have my favorite comfort food without feeling too bad about it. Thank you so much for the recipe. My fries turned out perfectly.

  37. Steve says

    Holy Smoke! I would not recommend baking these for more than 20 minutes total…my two sheets were more or less charred at the 25 minute mark…Also, 450 degrees seems a little high for that length of cooking time. I thought they looked just about done when I turned them at 12-15 minutes…disappointing.

  38. Daggerdana says

    Get outta here! These have to be good cuz your name is Dana and so is mine! Rare…I just googled baked fries and found you! Thanks so much I’m making these tonight!

  39. nicole says

    just tried this recipe tonight and it was a hit! gonna try this with some sweet potato fries next time! thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I do both, but it works best if you throw the rosemary in toward the end of baking, and then toss with more fresh rosemary at the end. Best of luck!

  40. Marlene says

    I made these using grapeseed oil and since it’s Summer and hot I did them in the toaster oven. I tossed them in the oil and rubbed oil on the baking sheet (we ran out of foil). I flipped them after 15 minutes. I also tossed with salt and garlic powder prior to baking. I served with raw finely chopped garlic and fresh chopped Russian tarragon from my garden, chopping it similarly to rosemary. There is a restaurant that serves thinly cut fries with Parmesan, garlic, and rosemary … so a little burnt out with rosemary on fries. Loved the tarragon though! Russian tarragon has more of a bite than French tarragon (the type you usually buy in the store). We accidentally bought Russian when looking for French, but this was a total win-win for these fries! I have several different grades of coconut oil. I use one from Trader Joe’s for high temp cooking. It’s also important to note to your readers not to use a first or second press olive oil (extra virgin olive oil) for high temp cooking since it has more solids in it. I have an incredibly high grade I bought for salad dressings and raw applications and then have another brand for cooking.

  41. Démi says

    Ooh don’t mind me, I’m just stuffing my face with these delicious fries. I’m definitely going to make them again!

  42. Persephone says

    Not sure what happened with the last two commenters but these turned out FANTASTIC!!! 450 was no problem. :) Smelled delicious while cooking and a better alternative to pan fried as I’ve recently excluded fried foods from my diet. Sprinkled a little garlic salt on the fries before cooking instead of the oil and garlic mix at the end. Still delicious. Thank you so much!

  43. saira says

    turned out extremely terrible..the taste would have been amazing had everything not burnt to a black charcoaly mess…the temperature needs to be much lower and cooking time longer..the ones that werent burnt were raw…

    • Dr Taco says

      I’ve seen your comments on other recipes and you always ruin it??? Maybe calibrate your oven or take a cooking course

  44. Claire MacDonald says

    Made these tonight and the taste was terrific. However, when I went to flip them at the midway point, they stuck to the tin foil and it was difficult to release them. Could this be because I omitted spraying the tin foil with cooking oil? I thought since the fries were coated with olive oil, the spray was unnecessary. Guess I thought wrong, huh? Will definitely give them another go.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, you have to give the foil a hearty spray of non stick or smear it with oil. Better luck next time!

  45. R. Scott says

    We did these on The Daniel Fast. They will be incorporated into our lifestyle now! Thank you for sharing!

  46. Lisa W. says

    I made these fries today for supper and they were delicious! I used less than a tablespoon of melted coconut oil and they were still crispy. Yummy! At first I thought that I made too many but they were all gone.

  47. Steve says

    Made these with red potatoes tonight and they were great with the grilled cheeseburgers I made. The wife kept saying how great it all came out. I used canola oil as olive oil sets off our smoke detectors pretty quick at 450. I didn’t do the garlic option but used garlic powder, salt and pepper. I did sprinkle a bit of malt vinegar on them on the plates. Really good!

  48. teresa says

    The extra virgin olive oil i put on the potatoes instantly started smokin like crazy!! So ueah i hav to cook at a lower temp!!! Kind of an important detail..

  49. Noreen says

    I’ve made these twice – – they smelled incredible while they were baking and tasted even better! Needless to say, I gobbled them up in less then 3 mins! Usually when I make oven fries I get lazy and slice them into thick wedges. But it’s worth the extra time to cut them into thinner slices. They reminded me of McDonald;s friend; although I have to say, these fries have McDonald’s beat – – at least in my book ;) Thanks for sharing!

  50. Holly says

    These fries were delicious! Can’t wait to make them again. I used coconut oil to bake them and omitted the oil/garlic toss at the end. Served with your amazing Southwest Tofu Scramble – thank you for two more great recipes!

  51. Zoë says

    Could you cut a step by mixing the garlic into the oil that you toss the raw chips in, or would the garlic burn in the oven?

  52. Karissa @ Vegan À La Mode says

    These are the most delicious look baked fries I have ever seen!! I will definitely be trying these :)

  53. Annalise says

    Wow these are absolutely delicious! Just eating them now for dinner and can’t say I have ever tasted fries as yummy as these (:

  54. Emily @ Life on Food says

    I am in love with fries right now…well most of the time. These look awesome. I would be fighting over the whole pan.

  55. Meghan says

    So I’ve got a sweet potato sitting in the fridge begging for anything but the microwave treatment. I’m thinking sweet potato matchsticks, and swapping a bit of maple syrup for the garlic and olive oil drizzle at the end. Perhaps a bit of cinnamon to spice things up. I love the idea of matchstick fries, especially when you leave us with such endless opportunities. Thank you Dana!

    • Katy says

      That sounds delicious. Just popped some sweet potato fries in the oven. I was thinking about putting some brown sugar on them near the end of their cook time.

  56. Thalia @ butter and brioche says

    these crispy fries just look too delicious that i had to pin them twice! definitely craving a bowlful right now…

  57. Susan Pantle says

    I am not that crazy about potatoes. So when I eat them I am uber picky. I love crisy potatoes. I think these are worthy of a try!! Thanks!

  58. Katy says

    I could never swear off fries, I’ll go to a fancy restaurant and order a side of fries. I am that person. These look delicious and I love their matchstick shape!

    • Brigidrose says

      I use to order French fries (which I do love) to justify ketchup being on the table. We use to go to very nice restaurants, I can never forget her saying “And there will be no ketchup on your steak”. I know longer eat ketchup on my steaks..

  59. Brittany @ i love vegan says

    Oh my god, these look so so good. Too bad I only have sweet potatoes on hand right now! Thanks for the great recipe =)

    • Katie says

      Here’s an amazing sweet potato french fries recipe. You have to try them with honey as the side! Seriously delicious, I make them all the time.

  60. Holly @ The Very Hungry Blonde says

    I’ve always wanted to make my own fries, and I think this recipe is the one to inspire me to do it!

  61. Katherine B says

    Yummy!! I’m wondering whether these could be made with coconut oil… I get a little nervous about using olive oil in high-heat. I might have to try it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that could work! It *may* infuse a little coconut flavor. But the salt and garlic should overpower it! Good luck!

    • Randall says

      Keep in mind that coconut oil holds up well for baking to 350 degrees. There are diminishing returns when you are baking with it beyond that temperature. Love it for baking desserts, but it doesn’t work well for these savory things mainly because of the temp limit. I find the coconut flavor is gone when I cook with it on the stove, though, so I don’t think that would be an issue.

    • Carol McNeill says

      Me too Katherine B. I would use lard myself…no flavor and a very high burn point. When done, I’d drizzle a little olive oil over them, mixing with the bloomed garlic and sea salt. This looks like a fantastic recipe though, and one that I am going to make tonight :-) . Dana, it’s my first visit to your site…and I enjoyed navigating it! You and John have done a wonderful job! I look forward to trying your recipes….I am grain-free and it looks like your recipes are easily adaptable for all nutritious and delicious eating types :-) I’m trying these babies tonight.

    • Valerie says

      I have made French fries in the oven using coconut oil a lot . No taste of coconut. Keep all the other ingredients. Happy eating

  62. Medha @ Whisk & Shout says

    Ooh yum… this recipe is everything I need when I’m jonesing for fries on a weekend night :) I love your presentation and photography in this post especially, too!

  63. Millie | Add A Little says

    I love oven baked fries – I could seriously just eat them on their own for a perfectly delicious dinner haha!

    • Kella says

      I love crispy fries, andI’ve never tryed oven baked. I always make a homemade ranch dressing mix which
      I also put on my homemade potato chips. I am looking for a homemade ketchup recipe that I can eat. I hope this one works. I am very finiky.

  64. Christina @ but i'm hungry says

    Yummmm! I make something very similar to this… but sneak in a few drops of truffle oil in at the end and toss. Insanely good!

  65. Eileen says

    Hooray for oven fries! They are definitely a mainstay on our table. :) I love the idea of tossing just-baked fries with plenty of garlic and oil.

  66. Danielle @ Chits and Chats and Chocolate says

    Mmmmm, French fries are one of those foods that is always better homemade. Especially when it involves garlic!

  67. Maryea {happy healthy mama} says

    We love fries over here! These look fantastic, especially with the garlic tossed in at the end.