This might sound odd to you, but I’ve always wanted to be a farmer when I was a kid. Fast forward to today, and the extent of my farming skills is relegated to the planters sitting on my back porch. I planted rosemary, basil, cilantro, sage and mint, thinking that I would use herbs more often because they’re readily available. Unfortunately, I used each one only once or twice, and now they’re starting to bolt! (Bolting is when the plant starts to flower and die).
In an attempt to use my herbs, I’ve been keeping an eye out for recipes, and a friend’s review of a restaurant’s rosemary fries inspired me to make some of my own. Thankfully, there’s no need for a fryer — these fries are baked!
Rosemary Garlic Fries
3-4 medium russet potatoes, cut into half inch strips
3-4 rosemary springs, de-stemmed and minced
4 garlic cloves, minced (as always, adjust if you’d like more or less garlic flavor)
- Soak potato strips in lukewarm water for 15 minutes. (Add 2 tablespoons of salt to get crispier fries.)
Preheat oven to 350F degrees.
- Dry potato strips with paper towels, then toss with rosemary, garlic and enough vegetable oil to coat the strips.
- On a baking sheet covered with foil, spread out the fries evenly so that each fry is lying down on the foil.
- Bake for 15-20 minutes or until fries are golden brown.
Photo by Tammy Hui