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Rosemary garlic fries on a plate topped with grated cheese.

Rosemary and Garlic Fries

Level up your dinner with these homemade rosemary and garlic fries. Oven baked and perfectly crispy, you'll wish you made extra!
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Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 311kcal
Author: Betty Davies


  • 2 pounds Yukon Gold potatoes
  • 4 tablespoons olive oil
  • tablespoons garlic powder
  • ½ tablespoon onion salt
  • 1 tablespoon dried rosemary
  • ½ teaspoon black pepper
  • shaved or grated grana padano to serve


  • 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.


  • 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.


Calories: 311kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 888mg | Potassium: 991mg | Fiber: 6g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 45mg | Calcium: 34mg | Iron: 2mg