Have you ever found a recipe for something and it looks so good and then you try to make it, and it tastes good, but looks nothing like the pictures? That’s happened to me more often than I’d like to admit, and even though it tastes good, I still consider it a failure. One of those things used to be french fries. I could never get them to look like fries; they always looked more like wedges. Then I found this great way to cut potatoes into fries and I’ve never turned back. It’s super easy and makes for not only delicious fries, but good looking ones too! I also thought I’d share my go-to fry recipe; because why have a post about french fries without actual fries in them, right?! This is one that we eat at least once a week! They aren’t your traditional greasy, salt packed fry; in fact they have very little salt. They are packed full of flavor and make a great side dish to any meal.
But first, the tutorial.
1- Start by scrubbing and rinsing your potato well.
2- Cut the potato in half vertically.
3- Take one half of the potato and and cut vertical strips about 1/4″thick. Repeat with other half.
4- Lay 1/4″ pieces flat on cutting board and cut 1/4″ strips vertically again. Repeat with all other pieces.
5- Rinse all pieces in water again.
Now for the main event!
- 2-4 Russet Potatoes (2 large or 4 medium sized)
- 1½-2 Tbsp canola oil
- 1 tsp rosemary
- 1 tsp oregano
- ½ tsp garlic powder
- ¼ tsp salt
- Preheat oven to 450F.
- Cut potatoes into fries using above tutorial
- In a ziploc bag combine oil, rosemary, oregano, garlic powder and salt.
- Put fries in bag, seal bag and shake well to coat (30 sec-1 min).
- On a greased baking sheet, spread fries out in one even layer.
- Bake for 20-25 minutes until edges are golden brown. You don't want to over bake or they will turn out crispy.
Don’t these just look good! Rosemary is one of my favorite spices to cook with so it’s no wonder I like these so much! And if you’re looking for more side dish inspiration check out my Side Dish Board on Pinterest.