One thing that I want to strive to do more of this year is to go outside my comfort zone with my cooking. Documenting it on this lil' blog will help keep me motivated throughout the year instead of resorting back to my usual ramen dinners and pasta lunches. One of my favorite lunches lately was these Rosemary + Olive Oil fries. It's such a cheap and delicious meal to make and you can always experiment with the flavors just by changing out different spices and herbs. Next time I'm aiming for garlic and parmesan fries. I'm drooling thinking about it already.
Rosemary + Olive Oil Fries
2 Russet Potatoes
2 Teaspoons Rosemary
3 Tablespoons Olive Oil
First, of course, let's take care of the good ol' preheating. Preheat your oven to a nice warm 475ºF.
Now for the potatoes. Rinse and scrub down the outside of each potato under warm water before slicing them into long strips. The thinner you slice the fries, the crispier they will end up. Personally, I like my fries to be pretty thick and soft, but Jeremy prefers crispy fries so I ended up making a mix of both (as you can see below).
To bake your fries, use parchment paper instead of aluminum foil so the fries will more easily crisp on the outside and stay wonderfully soft on the inside (not to mention they won't stick when they're done). Drizzle two (2) tablespoons of olive oil on the sheet of parchment paper and evenly spread it around to cover the entire area.
Next, put your fries into a dry bowl and gently toss them around with the remaining tablespoon of olive oil, a dash of salt and black pepper, and the rosemary. Here's where you can get creative with the spices and herbs you use as well.
Once you're done, lay your seasoned fries out on the parchment paper in a single layer so none of them are overlapping. Top with any additional seasoning to your liking and bake at 475ºF for approximately 15 minutes. Take the fries out and toss them around so all sides will evenly crisp. Put them back in for about another 20 minutes (the longer you keep them in the oven the crispier they will be).