Rosemary Garlic Fries – Crispy and Baked to Perfection

rosemary garlic fries

Who doesn’t love a good crispy french fry?  When you add a sprinkle of rosemary and some garlic, oh baby, these rosemary garlic fries are seriously the BEST! No more wimpy, flimsy, and tasteless potatoes. These crispy fries are baked to PERFECTION!

Many of you know, I have a deep love for ROSEMARY and I use this herb frequently in my cooking and enjoy its beauty in my garden. If you don’t have a rosemary plant in your garden, I highly recommend you get one and get it planted. You can read more about it HERE.

The SECRET in getting a crisp fry is soaking the potatoes in water and cooking at a high temperature. Potatoes have a lot of starch and for extra crispy french fries, you need to remove some of that starch. You can do so by soaking the cut potatoes in water.

Ingredients

  • 6 medium russet potatoes, peeled and sliced into ½ inch sticks
  • 4 tablespoons olive/avocado oil
  • 4 teaspoons sea salt
  • 1 teaspoon of black pepper
  • 2 tablespoons fresh rosemary, chopped fine
  • 2-3 garlic cloves, minced

Want some tips on chopping and mincing rosemary? 

Play Video

I have to share with you my latest favorite KITCHEN-GADGET-GOTO. This garlic press has made mincing garlic so much easier. I love that it is so easy to clean and that there is no wasted garlic.

ROSEMARY GARLIC FRIES INSTRUCTIONS

Peel and wash potatoes. Let me tell you, having a decent vegetable peeler makes the world of difference in your peeling experience! I love this peeler.

Slice the potatoes into ½ inch sticks.

ROSEMARY GARLIC FRIES – CRISPY AND BAKED TO PERFECTION

rosemary garlic fries

Who doesn’t love a good crispy french fry?  When you add a sprinkle of rosemary and some garlic, oh baby, these rosemary garlic fries are seriously the BEST! No more wimpy, flimsy, and tasteless potatoes. These crispy fries are baked to PERFECTION!

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield6 Servings
  • Energy199 cal
  • Additional Time1 Hour

INGREDIENTS

  • 6 medium russet potatoes, peeled and sliced into ½ inch sticks
  • 4 tablespoons olive/avocado oil
  • 4 teaspoons sea salt
  • 1 teaspoon of black pepper
  • 2 tablespoons fresh rosemary, chopped fine
  • 2-3 garlic cloves, minced

INSTRUCTIONS

1

Peel and wash potatoes. Let me tell you, having a decent vegetable peeler makes the world of difference in your peeling experience! I love this peeler.

2

Slice the potatoes into ½ inch sticks.

3

Soak the sliced potatoes in a large bowl of cold water 30-60 minutes,
whatever you have time for, the longer the better.

4

Preheat the oven to 475 °( 246 C)

5

Strain the potatoes and pat dry with a paper towel or tea towel. Dry the
bowl they were in and place them back in the bowl.

6

Line a rimmed baking sheet with parchment paper and drizzle with half the
oil. Spread the oil evenly on the pan.

7

Add the remaining oil, rosemary, salt, pepper, and garlic to the bowl of
potatoes. Toss well to evenly coat the potatoes.

8

Transfer the coated potato slices onto the baking sheet and arrange them in
a single layer.

9

Cover with a sheet of foil and bake for 5 minutes. Remove the foil and bake
for another 15 minutes. Take the pan out of the oven and turn the fries over
with a spatula, keeping them in a single layer.

10

Place back into the oven and cook for another 3-5 minutes. Flip the fries
one more time and cook for another few minutes until golden brown and crispy.

11

Remove fries from the oven, add additional salt if desired, and serve with
your favorite dipping sauce.

  • 1 servings per container
  • Amount per serving
  • Calories199
  • % Daily Value*Standard DV
  • Total Fat3 g78 g3.85%
  • Saturated Fat0 g20 g0%
  • Trans Fat0 g
  • Cholesterol0 mg300 mg0%
  • Sodium1476 mg2300 mg64.17%
  • Total Carbohydrate38 g275 g13.82%
  • Dietary Fiber4 g28 g14.29%
  • Total Sugars2 g
  • Protein5 g50 g10%
  • Unsaturated Fat 3

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Jan Howell

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Instant Pot – Rosemary & Garlic Mashed Potatoes

Oh, the comfort of mashed potatoes! If you enjoy the flavor of rosemary, and garlic, and mashed potatoes, then you are going to love this Rosemary & Garlic Mashed Potatoes recipe. It is easy, of course, because cooking in the Instant Pot is always a pleasure.

I have had my Instant Pot for several years, and still, use it almost every day. Now that is one appliance worth keeping. (I have two). If you don’t have one, get one! If you have one and haven’t started using it, start using it. So many people get an Instant Pot and never start using it because they are intimidated. DON’T BE!  There are so many tutorials and recipes out there and this gadget will seriously make your life so much easier.

Rosemary is one of my most favorite herbs. Not only does it smell fabulous, it really does enhance the flavor of so many dishes. For this recipe I use fresh, when I have it available, but if you don’t have fresh, just use dried rosemary.

Rosemary & Garlic Mashed Potatoes Ingredients

  •  5-6 medium russet potatoes
  • 1 cup chicken broth or water
  • 5-7 cloves garlic (minced)
  • 3-4 sprigs fresh rosemary (2 Tablespoons dried)
  • 1 Tablespoon Butter/or Ghee
  • 1/4 cup milk or nut milk of your choice

Instructions

1  – Peel Potatoes.

Treat yourself to a good potato peeler. There is nothing more frustrating than a poor peeler. I used to hate peeling potatoes until I got a decent peeler. It is a big game changer! This is the one that I like.

2-  Place the steam basket into the pot. If you don’t have one you can cook without.

3-  Cut potato into quarters and put in the steam basket

4-  Add 1 cup water or broth

5-  Place the sprigs of rosemary over the potatoes.

6-  Add the garlic

7-  Place the lid on the Instant Pot and secure pressure valve.

8-  Press “MANUAL”  and adjust pressure for 25 minutes

9-  When the timer sounds, use the “QUICK RELEASE” method by flipping valve to vent

10- Remove steam basket or drain potatoes if you didn’t use a steam basket.

11- Remove rosemary

12- Add butter and milk.

13- Using an electric hand mixer, whip potatoes until creamy.

Instant Pot – Rosemary & Garlic Mashed Potatoes

Creamy, flavorful mashed potatoes that you can make up quick and easy with the Instant Pot,

  • Prep Time10 min
  • Cook Time35 min
  • Total Time45 min
  • Serving Size6

Ingredients

    •  5-6 medium russet potatoes
    • 1 cup chicken broth or water
    • 5-7 cloves garlic (minced)
    • 3-4 sprigs fresh rosemary (2 Tablespoons dried)
    • 1 Tablespoon Butter/or Ghee
    • 1/4 cup milk or nut milk of your choice

INSTUCTIONS

1

Peel Potatoes.

 
2

Place steam basket into pot. If you don’t have one you can cook without.

3

Cut potato into quarters and put in the steam basket

4

Add 1 cup water or broth

5

Place the sprigs of rosemary over the potatoes.

6

Add the garlic

7

Place the lid on the Instant Pot and secure pressure valve.

8

Press “MANUAL”  and adjust pressure for 25 minutes

9

When the timer sounds, use the “QUICK RELEASE” method by flipping valve to vent

10

Remove steam basket or drain potatoes if you didn’t use a steam basket.

11

Remove rosemary

12

Add butter and milk.

13

Using an electric hand mixer, whip potatoes until creamy.

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Connect:

Jan Howell

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Read More
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