Roasted Fries with Garlic and Herbs (Print)
Crispy oven-roasted fries tossed with fragrant garlic and fresh herbs. Easy vegetarian side dish perfect for any meal.
# What You Need:
→ Potatoes
01 - 1.5 lbs russet potatoes, scrubbed
→ Oil & Seasoning
02 - 3 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 0.5 teaspoon freshly ground black pepper
→ Garlic & Herbs
05 - 3 garlic cloves, finely minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
→ Optional
09 - 0.25 teaspoon smoked paprika
10 - Grated Parmesan cheese for serving
# How to Make:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut potatoes into 0.25-inch thick strips. Pat them dry thoroughly with a clean towel to remove excess moisture.
03 - In a large bowl, toss potatoes with olive oil, salt, pepper, smoked paprika if using, and half of the fresh herbs until evenly coated.
04 - Spread seasoned potatoes in a single layer on prepared baking sheet without crowding.
05 - Roast for 25 minutes until potatoes begin to turn golden.
06 - Flip the fries and sprinkle minced garlic evenly over them. Return to oven for 10 minutes until golden brown and crispy at edges.
07 - Remove from oven and immediately toss with remaining fresh herbs. Sprinkle with Parmesan if desired. Serve hot.
# Expert Advice:
01 -
- These fries develop the most incredible crispy exterior while staying fluffy inside - a trick I learned after many soggy attempts that my family politely ate anyway.
- The combination of fresh herbs and that hit of garlic creates layers of flavor that elevate these beyond ordinary fries into something worthy of your favorite restaurant.
02 -
- Completely drying the cut potatoes is non-negotiable - I once rushed this step for a dinner party and ended up with soggy fries that never crisped, no matter how long I baked them.
- Adding garlic at the beginning will result in bitter, burnt bits that ruin the whole batch - learned this the hard way when I tried to simplify the recipe by tossing everything together at once.
03 -
- Cut your potatoes as evenly as possible - inconsistent sizes mean some pieces will burn while others remain undercooked, a lesson I learned after hastily preparing a batch while chatting on the phone.
- Warming your serving plate in the oven for a few minutes before transferring the finished fries helps maintain that perfect crispness from kitchen to table.