This recipe for oven roasted potato fries with rosemary is from the cookbook, Simply Fresh: Casual Dining at Home.
Author Jeff Morgan writes:
Without a commercial fryer, it’s not easy to make French fries at home. But you can make these tasty, toasty, and equally satisfying oven fries. Just the smell of these potatoes cooking will make you hungry! Dijon mustard makes a good condiment.
Cooks&Books&Recipes Featured Cook Bev:
Oh my stars I love potatoes. Mashed, baked, stuffed, fried, Lord yes. You could probably dredge potatoes through a dirt and glitter trough and I wouldn’t hesitate to shove ’em on in.
And my most favorite way to eat ze taters? POTATO CHIPS.
So, last week a group of friends got together to “ooooo” and “aaaaah” over a brand spankin’ new baby. We were all to bring a little whatever to nibble on. With potatoes on the brain, I remembered noticing an oven-roasted potato chip-style recipe in Simply Fresh. Adorned with rosemary, coarse salt, and goodness gracious grinds of black pepper. Are you even kidding? DONE.
This recipe is bad to the bone. It’s extremely simple. It’s as classic as you get. And it’s totes healthy! Well, if you don’t eat all four servings in under six minutes. Which I did. What?
My only mistake was slicing my chips too thin. I should have had my mandolin on a thicker setting. So as they started to brown a little too quickly, I took them out of the oven, which DID result in a few chips still being soft in the middle. But dudes, the taste? I . . . you . . . it’s just . . . Amazing. Why don’t I have four more servings in front of me right now?
We hope that you enjoy these oven-roasted potato fries with rosemary as much as we did!
Oven-Roasted Potato 'Fries' with Rosemary
Featured Recipe From: Simply Fresh: Casual Dining at Home
Yield: Serves 4
- 5 tablespoons extra-virgin olive oil
- 3 pounds large red potatoes, unpeeled, cut into 1/8-inch-thick rounds
- 1 tablespoon dried rosemary
- Salt and freshly ground black pepper
Preheat the oven to 400°F. Coat a large roasting pan with 2 tablespoons of the olive oil.
Arrange the potato slices in long rows, each slice slightly overlapping the next one, in the prepared pan. Drizzle the remaining 3 tablespoons olive oil evenly over the potatoes, then dust the potatoes with the rosemary. Season with salt and pepper.
Bake the potatoes for about 30 minutes, or until they are golden brown and crisp around the edges but still soft in the middle. Serve hot.
© 2011 Ruby Tuesday, Inc.
Reprinted with permission from Simply Fresh: Casual Dining at Home, by Jeff Morgan (Andrews McMeel Publishing)