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.
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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.
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.
- 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.
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!
Thoroughly wash your potatoes and leave the skin on. Cut into "disks" either using a knife, or with a mandoline set to 6mm.
Cut each disk into individual fries. Keep in mind these are thin, matchstick fries! Also, you want them to be as uniform as possible.
Drizzle with olive oil, garlic, herbs and spices.
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.
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.
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).
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.
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
- 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
- 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.