Rosemary and Garlic Fries (Oven Baked)
Last Updated on January 21, 2021 by Betty Davies
Simple to make, these rosemary and garlic fries are topped with shredded grana padana for a delicious side dish or appetizer that’s sure to impress.
There is never a wrong time for fries, and this restaurant quality potato side dish is all kinds of delicious!
These homemade rosemary and garlic fries are super easy to make but are bursting with flavor. They are oven baked rather than fried, so a little bit healthier, and they are tasty enough to serve by themselves as an appetizer, or will easily accompany all your favorite main dishes.
Crispy on the outside and fluffy in the middle, these oven baked fries are about to become your new favorite.
For more potato side dishes, be sure to try my Garlic Mashed Potatoes and Fried Potato Slices.
Why you will love these rosemary garlic fries!
- Easy: There’s nothing complicated about this recipe. They take a little time to bake, but it’s all hands off cooking.
- Simple ingredients: You just need some potatoes and some seasonings, most of which you will already have to hand.
- Dietary info: These rosemary and garlic fries are gluten-free. They can easily be made vegan and vegetarian.
Ingredients
- Potatoes: Potatoes are packed with nutrients and also contain antioxidants. They are super filling and naturally gluten-free.
- Oil: I used olive oil to bake these fries, but any high heat oil, like canola or vegetable, will work well.
- Seasonings: Garlic powder, onion salt, dried rosemary and black pepper.
- Cheese: To serve, I grated over a little grana padano for an extra layer of flavor. Use fresh rather than pre-grated for the best texture and flavor.
How to make homemade fries
Be sure to scroll down for the full recipe!
- Cut the potatoes into batons and boil.
- Mix together the seasoning.
- Coat the par-boiled potatoes in oil and seasoning.
- Place on a baking sheet and bake until golden brown.
Recipe Variations
- Make them vegan or vegetarian. Use a rennet free parmesan or simply omit it.
- Use a different herb. Rosemary works great on these fries, but you can easily use another dried herb if you prefer. Parsley, oregano or thyme are all great choices!
- Cut your fries as thing or as thick as you like. Just be aware that the cooking time will vary slightly.
Frequently Asked Questions
The best fries are made with starchy potatoes, yellow potatoes like Yukon Gold are perfect and russets will also work great. Avoid waxy potatoes like fingerling and reds so that you get that nice fluffy centre.
These rosemary and garlic fries are best served straight out of the oven, but you can prep them ahead of time. You can parboil the potatoes and season them, then just keep them covered in the fridge for up to 24 hours until you are ready to pop them in the oven.
I generally don’t peel my potatoes for fries, unless they have a really thick skin. The skin crisps up nicely when they are baked, plus that’s where most of the vitamins and minerals are hiding. You can of course peel them if you prefer, otherwise, just give them a good clean under running water before boiling them.
Serving Suggestions
These oven baked rosemary and garlic fries will go with about pretty much anything! They are great with fish, meat and vegetarian dishes or you can easily serve them as an appetizer with a few beers! Try them with:
Recipe Notes and Tips
- Cut the potatoes as evenly as you can so that they cook evenly.
- Boil the potatoes in salted water, so you start to get the flavor in straight away.
- Let the potatoes steam dry before coating them with the seasoning. This will help them to crisp up more.
- Make sure the potatoes are well covered in the oil and seasoning. The best way to do this is with your hands, gently lifting and turning the fries until they are all coated.
More Easy Side Dish Recipes
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Rosemary and Garlic Fries
Ingredients
- 2 pounds Yukon Gold potatoes
- 4 tablespoons olive oil
- 1½ tablespoons garlic powder
- ½ tablespoon onion salt
- 1 tablespoon dried rosemary
- ½ teaspoon black pepper
- shaved or grated grana padano to serve
Instructions
- Wash the potatoes and cut them into batons. No need to peel them if the skin is thin.
- Place them into a large pot of salted water and bring to the boil.
- Boil for 8 minutes until they start to become slightly tender, but still holding their shape.
- Drain and let steam for 10 minutes.
- Preheat the oven to 430F / 220c.
- Place the potatoes into a large bowl, and add the oil, garlic powder. onion salt, rosemary and pepper.
- Gently combine the potatoes in the seasoning using your hands to ensure they are all well coated.
- Place the fries onto a baking sheet in a single layer, without the fries touching.
- Bake for 30 to 40 minutes until golden brown and cooked through.
- Serve with grated grana padana.
Notes
- Cut the potatoes as evenly as you can so that they cook evenly.
- Boil the potatoes in salted water, so you start to get the flavor in straight away.
- Let the potatoes steam dry before coating them with the seasoning. This will help them to crisp up more.
- Make sure the potatoes are well covered in the oil and seasoning. The best way to do this is with your hands, gently lifting and turning the fries until they are all coated.
