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    Home » Fall Recipes

    July 12, 2022 Fall Recipes

    Garlic Rosemary Fries

    Jump to Recipe

    Fries are always a welcome addition at the dinner table, lunch table, picnic, snack time... really any time there is eating! These Garlic Rosemary Fries are matchstick thin so they're crispy, crunchy, and perfect for a dip in your favorite sauce.

    As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!

    A tray of garlic rosemary fries with a small bowl of ketchup.

    Want to try out a few other fries recipes? Try my Garlic Potato Wedges, Sweet Potato Fries with Honey Paprika Aioli, or for a more veggie-forward option, try these Baked Zucchini Sticks with Garlic Aioli.

    Ingredients

    If you have potatoes, you're more than halfway there! Below are the ingredients you'll need to get started for these Garlic Rosemary Fries.

    Ingredients for garlic rosemary fries.
    • Russet potatoes: these potatoes are the best for making fries because they are sturdy (compared to a softer potato) and high in starch, which gives you a crispier texture. Russet potatoes are also called baking potatoes.
    • Garlic: fresh, minced garlic is the best. If you're in a pinch, you could also use powdered garlic here.
    • Fresh rosemary: definitely stick with the fresh rosemary for this recipe. You'll want to de-stem and coarsely chop the rosemary before adding to the garlic fries.
    • A few pantry staples including olive oil, salt and black pepper. As you know, I love to finish a dish with flaky sea salt (Maldon Salt is my go-to!).

    See below recipe for full details and directions.

    Instructions

    The hardest part (and I say that lightly!) of this recipe is cutting the potatoes. Once the potatoes are cut, you'll toss with the herbs and spices and bake. That's it!

    Potatoes cut into "disks" on a wooden cutting board.

    Thoroughly wash your potatoes and leave the skin on. Cut into "disks" either using a knife, or with a mandoline set to 6mm.

    Potatoes sliced into matchstick fries on a wooden cutting board.

    Cut each disk into individual fries. Keep in mind these are thin, matchstick fries! Also, you want them to be as uniform as possible.

    Fries on a baking sheet sprinkled with olive oil, herbs and spices.

    Drizzle with olive oil, garlic, herbs and spices.

    Fries evenly spread in one layer on a baking sheet.

    Toss to combine and spread the garlic rosemary fries evenly on a baking sheet (you might need 2 sheets to give them room).

    Make sure your fries have "room to breathe" on the baking sheet and are in one layer. This will allow them to get as crispy as possible. While they're baking, keep a close eye as they will burn quickly!

    Hint: If your fries are not in one layer, they'll get mushy and they're less likely to have that crispy texture you're going for.

    A closeup of garlic rosemary fries on a tray with a small bowl of ketchup.

    Variations

    There are a few easy variations you can make to these Garlic Rosemary Fries, and countless more! Below are a few ideas:

    • Add a little spice - add a little cayenne pepper or red pepper flakes to take the spice level up a notch!
    • Change up the herbs - if you don't have rosemary, try these with parsley, thyme or sage. They'll all be delicious!
    • Use sweet potatoes - try these with sweet potatoes! These won't be as crispy, and you'll need to keep an eye on the cooking time, but the flavor combination will be delicious.
    • Change up the shape - if you don't like crispy, matchstick fries, you can change up the shape, but keep in mind that this will impact the cooking time.

    Equipment

    You hardly need any special equipment to make these Garlic Rosemary Fries. Most importantly, you'll need a knife and cutting board (I like to use a Wusthof Classic 8" Chef's Knife).

    It's optional, but I used a mandoline to slice the potato "disks" before cutting them into fries. This helps keep the fries more uniform and I find it's easier to make thin disks with a mandoline than freehand with a knife. I use this Mandoline Slicer from Amazon.

    You'll also need two half-sheet baking pans (I like these Nordic Ware Half-Sheet Pans).

    Storage

    As always, these Garlic Rosemary Fries are best fresh and warm, right out of the oven. If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. I find they're best to reheat in the microwave for about 30-60 seconds.

    Top tip

    Cutting the fries is the most important part! Consistency is key and you want the fries to be as uniform as possible so they'll all cook at the same rate. If you have some that are very thin, and some that are thick, they won't cook at the same rate, so you'll either have some that are burnt, or some that are overcooked. Take your time with cutting the fries!

    Garlic rosemary fries on a tray with a small bowl of ketchup.

    Garlic Rosemary Fries

    A crispy, crunchy recipe for matchstick Garlic Rosemary Fries.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine American
    Servings 6 servings

    Ingredients
      

    • 3 medium russet potatoes
    • 3 Tablespoons olive oil
    • 1 teaspoon kosher salt
    • ½ teaspoon fresh ground black pepper
    • 2 cloves garlic minced
    • 2 Tablespoons fresh rosemary coarsley chopped

    Instructions
     

    • Preheat oven to 400°F.
    • Thoroughly wash your potatoes and leave the skin on. Using either a knife and cutting board, or a mandoline set to 6mm, carefully slice potatoes into "disks" length-wise. Then cut each "disk" into fries or matchsticks.
    • Transfer to a baking sheet and drizzle with olive oil, garlic, rosemary, salt and pepper. Toss to coat. Spread the fries evenly in one layer on the baking sheet (you will likely need to spread to a second sheet).
    • Bake for 40-45 minutes, flipping the fries and rotating the pans halfway. Watch carefully as they will burn quickly towards the end. Serve immediately with a sprinkle of flaky sea salt and your favorite dipping sauce.
    Keyword french fry, fries, garlic, rosemary
    Tried this recipe?Let us know how it was!

    Related

    More Fall Recipes

    • Easy Chicken Bolognese
    • Garlic and Rosemary Smashed Fingerling Potatoes
    • Sourdough Pumpkin Bread
    • Sourdough Discard Cinnamon Rolls

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    Hi, I'm Jess! I'm a food photographer, videographer and recipe developer based in Chicago. I focus on keeping the kitchen real, simple, and dairy-free.

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