Frites with Garlic and Tarragon

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 30 mins

Oven-baked at high heat results in wonderful, crispy frites with far less oil. Serve with Remoulade for dipping.


1large russet potato (about 12 ounces), unpeeled
1/2teaspoon minced fresh garlic
1tablespoon peanut oil
1/4teaspoon coarse salt
1/8teaspoon sugar
1/2teaspoon minced fresh tarragon
1teaspoon minced fresh parsley


  1. Preheat oven to 425F.
  2. Cut potato into 3/8-inch slices; cut slices into thirds or fourths lengthwise. Fill a large bowl with very hot tap water, add potatoes, and soak 15 minutes. Drain potatoes and place on paper towels; dry thoroughly. Rinse and dry bowl. Add potatoes, garlic and oil to bowl; toss to combine. Arrange potatoes in a single layer on a large baking sheet; bake 20 minutes. Toss or stir, and bake until potatoes are thoroughly cooked and deep gold, about 10 minutes more. Combine salt, sugar and herbs. Sprinkle over potatoes and toss or stir.

—Recipe by Laraine Perri for Relish, Feb. 2011.

Nutritional Info *per serving

  • Glycemic Load 30
  • Calories 200
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 3g
  • Cholesterol 0mg
  • Sodium 260mg
  • Potassium 820mg
  • Carbohydrate 32g
  • Fiber 3g
  • Sugars 2g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 25%
  • Calcium 2%
  • Iron 10%