. . . makes for the perfect side dish. I’m not talking about 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:
- 3 large russet potatoes, skin-on, chopped into medium-sized sticks
- 3 tsp fresh rosemary leaves, chopped
- 2 tsp fresh thyme leaves, chopped
- 1 tsp fresh parsley, chopped
- 2 T garlic-infused Extra Virgin Olive Oil (EVOO), I use We Olive brand
- 5 T Extra Virgin Olive Oil (EVOO), for baking pan
- 3 T fresh Romano cheese, grated
- ¼ tsp seasoning salt (like Lawrey’s)
- ¼ tsp finely ground black pepper
- ¼ tsp paprika
- dash cayenne pepper (optional)
- * S&P and paprika for additional seasoning after baking
- 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 potatoes & dry on kitchen towel well.
- Place cut fries into large mixing bowl & toss with the 2T of garlic-infused EVOO, grated cheese, chopped herbs & seasonings, coating well.
- Lay tossed potato sticks onto the oil-lined baking sheet (into one even layer, or use two pans if they do not fit).
- Bake for about 15-18 minutes.
- Remove pan from oven and use spatula to loosen fries from pan, flipping onto other side.
- Continue baking for ~15 more min, testing tenderness with fork (If not tender or brown, bake longer).
- When tender, put pan under broiler for a couple of mins to get extra crispy, but not burnt ~1-2 mins.
- Remove fries from oven, and drain on pan lined with paper towels.
- Season with extra S&P and paprika as desired.
- Serve warm and crispy with meal and some ketchup!
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 at a diner.
As for the herbs, I just used what I had on-hand. I have an abundance of rosemary that I grow, 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 olive 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!
Time to brake out the Ketchup!Pin It