Ok, so these aren’t really fries, as they aren’t fried, but don’t they look fried? I served these on New Year’s Day along with oven-fried catfish and cabbage patties. Earlier in the week I had made black eye peas, so I ate those, too, although the husband refused to eat even one little pea! Forget about the boy, because he refused to even glance at the peas or cabbage. The fortune and good luck of this family rest entirely on my shoulders! 🙂
Anyway, these fries. Simple, easy, and delish, my version of the recipe is based on the Garlic Fries recipe found in Ellie Krieger’s The Food You Crave. If you don’t have the cookbook, it’s an oldie, but a goodie. I used a mandolin to slice the potatoes, but a sharp knife and steady hand will also suffice. I’ve included a link to the original recipe, as well.
Rosemary Garlic Fries
- 3 large baking potatoes
- 2 tablespoons canola oil
- 1/2 to 1 teaspoon Tone’s Rosemary Garlic Seasoning
- Parchment paper or cooking spray
- Preheat the oven to 450°F.
- Cut the potatoes in to French fry size with mandolin or by hand.
- In a large bowl, toss together oil and potatoes.
- Line a baking sheet with a sheet of parchment or spray with cooking spray, then spread the potatoes onto it in a single layer.
- Bake until golden and crisp, about 35 minutes.
- While hot, add seasoning to taste.
- Serve immediately.