Rosemary Romano Oven-Baked Fries
Prep time: 
Cook time: 
Total time: 
Serves: 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-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
What to do:
  1. Preheat oven to 475.
  2. In large baking sheet with rim, evenly spread about 5T EVOO.
  3. Scrub & chop potatoes with skin on, into medium-thick sticks, trying to keep slices even for baking.
  4. Let chopped potatoes soak in cold ice water as you chop to prevent browning and firming texture for baking (let sit about 10 minutes).
  5. Once chopped & soaked, drain potatoes & dry on kitchen towel well.
  6. Place cut fries into large mixing bowl & toss with the 2T of garlic-infused EVOO, grated cheese, chopped herbs & seasonings, coating well.
  7. Lay tossed potato sticks onto the oil-lined baking sheet (into one even layer, or use two pans if they do not fit).
  8. Bake for about 15-18 minutes.
  9. Remove pan from oven and use spatula to loosen fries from pan, flipping onto other side.
  10. Continue baking for ~15 more min, testing tenderness with fork (If not tender or brown, bake longer).
  11. When tender, put pan under broiler for a couple of mins to get extra crispy, but not burnt ~1-2 mins.
  12. Remove fries from oven, and drain on pan lined with paper towels.
  13. Season with extra S&P and paprika as desired.
  14. Serve warm and crispy with meal and some ketchup!
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!
Recipe by the dinnervine at