I am a food enthusiast and am always trying new recipes. I love to garden, get crafty, and read a good book!
I like making these fries because they're customizable with whatever spices you'd like to add. Sometimes I will add paprika instead of the rosemary for a smokier flavor, and sometimes I'll add some cayenne or chili powder to up the heat a little. You can make them very basic for your picky eater with just salt and pepper, or you can play with a mix of spices based on what you're pairing them with.
Roasting the fries at a high temperature lends to a crispy exterior, while the interior is still tender and soft. Plus, they're not too oily.
These fries will last in a sealed container in the fridge for 5-7 days, but I'd be surprised if you had any left over to store!
French fries and vino are my vices.
— Meghan Markle
|Prep time||Cook time||Ready in||Yields|
- 5 white potatoes, cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat oven to 425 degrees. Rinse potatoes and cut into sticks of uniform thickness. Place them in a medium-sized bowl and coat with olive oil.
- Mix all spices and add to the bowl, tossing to ensure spices are on all of the potatoes.
- Pour bowl of potatoes and spices onto a baking sheet and put in the oven for 10 minutes.
- At the 10-minute mark, remove the pan from the oven and flip the potatoes so they can be evenly roasted. Roast for 10 more minutes.
- Check to see if potatoes are fork tender. If not, flip one more time and cook for 5 more minutes.
- When fully cooked, remove from oven and serve hot. At this step, you can add sea salt or any additional spices before serving.
What Do You Think?
© 2018 Lisa Bean
Pamela Oglesby from Sunny Florida on October 27, 2018:
I like the idea of changing up the spices as different moods hit. Also, not frying them is so much healthier. This is a good recipe. Thanks.