I love garlic and rosemary together and when they are on fries it’s super tasty! It’s a great way to enhance a classic dinner side dish. These garlic and rosemary baked fries are also super easy to make! The Rosemary is not over powering but you get a bit of it every other bite and it really makes the potatoes shine!
My whole family loves these and they disappear quickly! They are great on their own without any ketchup or dipping sauce but if you’re a dipper, fear not they are still delicious dipped in anything you can imagine, even ice cream. I see you ice cream fry dippers.
Seriously though these make the perfect side dish and everyone will love them!
What you need to make garlic and rosemary baked fries:
serves 6 – 8
- 5 large russet potatoes OR 8 medium OR 10 small russets – washed, patted dry, sliced into wedges
- 3 tablespoons olive oil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Instructions:
- Preheat oven to 450 F.
- Line 2 cookie sheets with parchment paper.
- Add potato wedges to large bowl.
- Add olive oil and toss potatoes in it so it coats them.
- Sprinkle rosemary, garlic and salt over potatoes and mix around so all of the potatoes get coated.
- Once all the fries look sufficiently coated.
- Pour onto cookie sheets and spread out so they can all lay flat.
- Roast for 20 minutes, flip potatoes over and roast for 10 minutes more.
- Carefully remove the parchment paper from under the potatoes and spread potatoes out evenly on the pan again. This will help the potatoes get nice and crispy on both sides. You can keep the parchment paper there but it will add to the cook time.
- Flip over again and roast for 10 minutes more, then again and 5 minutes more.
- Potatoes should be done at this point but you can continue flipping every 5 minutes until potatoes are at there desired crispness. The thickness of your wedges will determine how long it takes to get a good color and crisp.
- Add more salt to taste.
- Enjoy!
Garlic and Rosemary Baked Fries
Great side dish!
Servings: 6 people
Ingredients
- 5 large russet potatoes washed, patted dry, sliced into wedges, If using medium sized russets use 8 potatoes, OR 10 small potatoes
- 3 tablespoons olive oil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Preheat oven to 450 F.
- Line 2 cookie sheets with parchment paper.
- Add potato wedges to large bowl.
- Add olive oil and toss potatoes in it so it coats them.
- Sprinkle rosemary, garlic and salt over potatoes and mix around so all of the potatoes get coated.
- Once all the fries look sufficiently coated.
- Pour onto cookie sheets and spread out so they can all lay flat.
- Roast for 20 minutes, flip potatoes over and roast for 10 minutes more.
- Carefully remove the parchment paper from under the potatoes and spread potatoes out evenly on the pan again. This will help the potatoes get nice and crispy on both sides. You can keep the parchment paper there but it will add to the cook time.
- Flip over again and roast for 10 minutes more, then again and 5 minutes more.
- Potatoes should be done at this point but you can continue flipping every 5 minutes until potatoes are at there desired crispness. The thickness of your wedges will determine how long it takes to get a good color and crisp.
- Add more salt to taste.
- Enjoy!