Crispy oven baked fries (that actually taste good) with black garlic onion dip that will rock your world.
I love french fries. Well, let's be clear here: I love GOOD french fries. I don't like sad, squishy fries that taste like nothing. I also...dear God-help me for admiting this in writing....can see why people like 'Heluva Good dip'. So we made both. But healthier because of the whole dietitian thing. When it comes to making 'healthier' versions of some indulgent foods we ONLY post if its as good as or better than the original. These fries are extremely crisp and seasoned perfection. The dip is also amazing. You'll probably be making that more than the fries to be honest.
The dip is creamy and cooling but also packed with garlic, onion and a nice touch of salt. Do you need black garlic for this recipe? No. But if you have it in your grocery, get it. I think it adds a nice umami flavor and the 'garlic-ness' is dialed way back. It's layered. It has depth. Nutrition wise, black garlic also has much higher antioxidant levels than conventional garlic. It's not a special variety of garlic. It's garlic, aged and the compounds that make garlic so sharp and in your face, break down. So there's your something new for today: 'what is black garlic', answered.
And you can use the dip for everything from crudité, to a sandwich spread, omelettes, chip dip to boot. You'll use it up. I promise.
Important side note here: if you too enjoy a good food pun, you can get this soft as a herd of baby sheep in a field of cotton french fry shirt. We can twin.
Crispy Oven French Fries with Black Garlic Onion Dip
- 2 large russet potatoes
- 1 T cornstarch
garlic onion dip (makes enough for multiple items)
- 8 oz low fat ("neufchatel") cream cheese
- 12 oz sour cream
- 1 teaspoon onion powder
- 4 cloves black garlic
- 1/8 cup chicken stock to start + more for desired texture
- salt and pepper to taste
- Preheat oven to 450 F.
- On your mandoline, set the blade with teeth to the largest setting (this is the mandoline we use).
- Run the potatoes, with skin on, through the mandoline. If the potato is too large to be cut all the way across (width wise), cut the potato into quarters, and work through each quarter to slice into fries.
- Place paper towels on the counter and place fries on top. Pat all sides dry to remove as much surface moisture as possible.
- Place fries in a large bowl.
- Place cornstarch in a small fine mesh sieve, powder through fine mesh seive, shake over frie bowl. mix and powder until all covered. You won't see it really, but it will change the texture of the fries.
- On a baking sheet, spray a layer of high heat oil (like canola or coconut or vegetable oil).
- Spread fries in a single layer, and spray with another round of oil
- Bake and after about 7 minutes, when one side is browned, flip fries and bake for an additional 5-8 minutes. Remove any fries that are browned and crisp on both sides, put remaining back in for another 1-2 minutes.
- Fries will bake approximately 15 minutes, depending on your oven.
- Add salt and pepper immediately. We also added dried parsley made using the Serious Eats dehydration method for a vibrant green color, but you can use store bought!
- To make dip: add everything to a bowl, purée with immersion blender. Store extra dip in a sealed container in the fridge.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.