Garlic Fries

French fries...cajun fries, chili cheese fries, disco fries. I can go on and on with the vast array of toppings and flavors that often coat the ever popular and versatile french fry. And don't even get me started on the myriad dips and sauces that fries can be dunked in. Most recently, my hungry palette feasted on Garlic Fries, which were accompanied with ketchup, chipotle aioli, and ranch dressing as dipping sauces.

Growing up with plenty of traditional Filipino food, garlic was always a welcome ingredient in our cooking. So, imagine my wide eyes when I read that garlic fries were offered in La Creperie Cafe's menu. Slim with a crisp exterior, not too greasy, not too salty, the fries were a perfect base for the garlic and sauces. 

The garlic coating, however, was a bit uneven in distribution. Some fries were coated just right, while others carried an overabundance of garlic; so for those not as fond of the taste, it might be too extreme. But the dipping sauces easily masked the overpowering flavor. To me, the chipotle aioli faired better as a complement than the ketchup because of the spicy kick. And you can never go wrong with ranch. But, then again, I was fine munching away on the garlic induced fries sans sauce. 

If garlic fries aren't offered in a close vicinity, you can always go the DIY route. Sometimes, I buy fast food fries, saute some minced cloves of garlic with olive oil, throw the fries in the garlic, and voila: instant garlic fries. Be sure to have a mint after you consume them though. You don't want garlic breath all night.
- Shortcake