Crispy Rosemary Garlic French Fries

 

PREP TIME      20 minutes

COOK TIME     35 minutes

TOTAL TIME    55 minutes

Servings: 4

 Ingredients

3 russet potatoes (roughly peeled and cut lengthwise into even wedges or strips)

4 Tbsp avocado or olive oil to rim pan

1 Tbsp olive oil (for coating fries)

3/4 tsp sea salt

1/4 tsp pepper

1 large handful rosemary

2-3 cloves fresh garlic (minced)

Instructions

Preheat oven to 475 degrees (246 C).

Place sliced potatoes in a large mixing bowl and cover with hot water for 10-30 minutes, then drain and dry thoroughly with paper towels or clean dish towels.

Dry the bowl they were in and then place them back in. Drizzle with olive oil and add salt and pepper and toss.

Generously coat a rimmed baking sheet with oil and drain off any excess. Transfer fries to baking sheet and arrange in a single layer.

Cover with foil and bake for 5 minutes. Then remove foil and bake for 15-20 minutes, rotating the baking sheet after 10 minutes. Remove from oven to turn over with a spatula. If they stick, just gently nudge them with the spatula and they will lift off the sheet. Make sure to keep them in a single layer to ensure even baking. Place back in oven to cook for another 5-15 minutes.

 

Remove from oven, flipping once more. Return to oven for 5-10 minutes more or until golden brown and crispy.

Remove from oven and transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt to taste and minced garlic and rosemary while still hot. Toss and serve warm.

Serve with a mustard aioli 

Adapted from Everyday Annie