Oven Baked Rosemary Garlic Fries are made in your oven with russet potatoes, fresh rosemary, garlic, parmesan and olive oil. Easy, crispy, soft, and YUM!
Confession: My fries never really turned out before I made them as I have listed out in this recipe. They used to be oily, the garlic would burn, they wouldn’t be crispy on the outside and they would fall apart.
Confession: Starting this food blog is making me a better cook because not only do I have to ensure something tastes good, it has to look pretty. That’s a lot of pressure, but the net gain is worth it.
MY OTHER RECIPES
Confession: These fries were outstanding. In true self proclaimed foodie fashion, I don’t care how pretentious I sound. They were amazing.
There are a few tricks to making really good oven baked fries. You need to coat all of your potatoes evenly with the oil, but you need to shake off as much of the excess as you can. That is how you get a crispy outside, soft inside, non-greasy fry. You need to flip them half way through to ensure they get an even crisp. And you need to hold off on adding the garlic until closer to the end of the baking process. This was always my mistake. I’d add it at the beginning because I wasn’t really paying attention to what I was doing and/or I was being lazy. Garlic cooks faster than potatoes, faster than onions, faster than a lot of stuff. So when you use fresh garlic, be sure you add it later in the cooking process.
These fries are delicious as is, but I chose to dip mine in some home made chipotle aioli and I’m pretty sure I got a glimpse of heaven with that first bite.
- 2 pounds russet potatoes, cleaned with skin on, sliced into 1/4 inch fries
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 3 cloves garlic, minced
- small handful fresh rosemary, minced (about 1/4 cup)
- 1/4 cup parmesan, minced
- Preheat oven to 425 degrees F.
- In large bowl, toss potatoes in olive oil and salt to evenly coat. Scoop out and spread in an even layer on rimmed baking sheet. Leave any remaining oil in bowl.
- Bake for 30 minutes, flipping fries half way through cooking times, maintaining a single layer as much as possible.
- Add minced garlic, rosemary and parmesan to olive oil that remains in bowl.
- Toss cooked fries in mixture to evenly coat, then return to a single layer on the baking sheet and continue cooking for another 10 minutes.
- Sprinkle fries with additional salt, if desired.
I don’t know if you have non-stick pans, but I didn’t grease the pans before putting on the fries (I thought the oil on them would keep them from sticking – didn’t!)- maybe add in the recipe that it should be a greased cookie sheet. Tasted great though! Thanks for the recipe!
Thanks for the tip! I used a stone baking sheet. It was well seasoned because I’ve been using it for over a decade, so the fries didn’t stick. I’ll recommend lining with parchment. Thanks!!! -Krissy
Do you think one could substitute nutritional yeast for parmesan cheese to make a vegan version of these fries? It looks like a great recipe!
I have no idea! I’m pretty far from vegan. If you try it, please let me know! Krissy