little bit of R&R…

…makes for the perfect side dish. I’m not talking lounging on a hammock with a piña colada, though that does sound exceptional. R&R by the way of Rosemary & Romano Oven-Baked Fries. These starchy sticks may not technically be French nor fried, but you won’t taste a difference I promise!

With freshly chopped herbs, skin-on russet potatoes, salty Romano cheese, garlic-infused extra virgin olive oil, simple seasonings, a hot oven, and you can kick the fry vat by the wayside! Our herby taters pair perfectly with a good ole’ grass-fed, beef hamburger and ample ketchup. You’ll have your people wondering if you got these fries straight out of the local pub or hip burger joint.

Time to get along with this take out, fake out already…

Oven-Baked Fries

with Rosemary & Romano

Rosemary Romano Oven-Baked Fries

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: enough for 5, or 3 really hungry people

They really are baked not fried! Rosemary Romano oven fries are crispy and rival any good pub fries with an herby garlic twist! These are a winner with your next burger!

What to get...

3 large Russet potatoes, skin-on, chopped into medium fair-sized sticks
3 two fresh rosemary, chopped
2 tsp fresh thyme, chopped
1 tsp fresh parsley, chopped
2 T garlic infused Extra Virgin Olive Oil (Like WeOlive)
5 T Extra Virgin Olive Oil, for baking pan (Like WeOlive Triple-A variety)
3 T Fresh Romano cheese, grated
1/4 tsp Seasoning salt, like Lawry's
1/4 tsp ground black pepper
1/4 tsp paprika
dash cayenne pepper
* S&P and paprika for additional seasoning after baking

What to do...

Preheat oven to 475.
In large baking sheet with rim, evenly spread about 5T EVOO.
Scrub & chop potatoes with skin on, into medium-thick sticks, trying to keep slices even for baking.
Let chopped potatoes soak in cold ice water as you chop to prevent browning and firming texture for baking. (let sit about 10 minutes)
Once chopped & soaked, drain and dry on kitchen towel well.
Place cut fries into large mixing bowl and toss with the 2 T of garlic-infused oil, cheese, herbs & seasonings, coating well.
lay tossed potato slices on oil lined baking sheet, into one even layer as possible, or use two pans if they do not fit.
Bake for about 15-18 minutes.
Remove pan form oven and use spatula to loosen fries from pan, flipping to other side.
Continue baking for about 15 more min on 500, testing tenderness with fork (If not tender or brown, can bake longer).
When tender, put pan under broiler for a couple of min to get extra crispy, but not burnt, about a min or 2!
Remove fries from oven, and drain on bother pan lined with paper towels.
Season with extra S&P and paprika as desired.
Serve warm and crispy with meal and ketchup!

Notes

I like these thick, but thin enough to bake-up crispy. The skin helps the texture and makes them more rustic and flavorful! The rosemary and Romano cheese are delicious. The garlic-infused oil is more subtle than regular garlic fries, but gives just enough garlic flavor!

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from the kitchen of www.dinnervine.com

Don’t get me wrong, I love my fries, exactly that, fried! But since I don’t like to eat greasy foods too often, nor do I have a frying vat like Paula Deen in my kitchen, oven-baked just seem more sensible. My mom always taught me to soak potatoes in cold water as you are chopping them, or they’ll turn brown in the process before cooking. In this case for fries, doing that also helps them keep a firmer, texture when baking-up. We do use a fair amount of olive oil here to get the crispness we want, but it is still much healthier than mystery oil in a diner…

As for the herbs, I just used what I had on hand. I have an abundance of rosemary that I grow and some from my parent’s garden, so I’m trying to incorporate it’s warm flavor into my meals this week. I decided to use my good, garlic-infused extra virgin olive oil versus using fresh chopped garlic, so the flavor would be slightly more subtle & not overpower our rosemary. If you do not have any infused oil available, adding a couple of minced, fresh garlic cloves into the mix should do the trick!

These are addicting, I’m not gonna lie! You’ll enjoy the not so fried-frites solo, or with a delicious burger or sandwich. I’m already plotting my next excuse to make them. I guess being a Wednesday will just have to do!