Roasted Fries Garlic Herbs (Printable)
Golden, crispy fries tossed with garlic and fresh herbs for a flavorful twist.
# What You Need:
→ Potatoes
01 - 2 lbs russet potatoes, peeled (optional) and cut into ⅓-inch thick fries
→ Seasonings and Oil
02 - 3 tbsp olive oil
03 - 1½ tsp sea salt
04 - ½ tsp freshly ground black pepper
→ Garlic and Herbs
05 - 3 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh rosemary, finely chopped
08 - 1 tbsp fresh thyme leaves, finely chopped (or 1 tsp each dried herbs)
→ Optional Garnish
09 - ¼ cup grated Parmesan cheese
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place cut potatoes in a large bowl, cover with cold water and soak for 20 minutes to remove excess starch. Drain and pat completely dry with a clean towel.
03 - Toss potatoes thoroughly with olive oil, sea salt, and freshly ground black pepper until evenly coated.
04 - Spread fries in a single, even layer on the prepared baking sheet without overcrowding.
05 - Bake fries for 25 minutes, then carefully flip using a spatula. Evenly sprinkle minced garlic over the fries.
06 - Return the fries to the oven and bake for an additional 10 minutes or until golden and crispy.
07 - Remove from oven and immediately toss fries with parsley, rosemary, and thyme. Optionally, sprinkle with grated Parmesan cheese.
08 - Serve fries hot, garnished with extra fresh herbs if desired.
# Expert Suggestions:
01 -
- They're crispy on the outside and tender inside without a single drop of deep-frying oil, which means you can eat an extra handful without feeling guilty.
- The garlic and herbs infuse every bite with flavor that actually tastes homemade, not like a seasoning packet.
- Prep takes barely any time, and most of the work is just letting the oven do its thing while you get on with your day.
02 -
- Don't skip the soaking step—it's the difference between fries that are mealy in the middle and ones that are actually crispy outside and fluffy inside.
- Timing is everything with the garlic; if you add it at the start, it burns and turns bitter, but adding it halfway through lets it toast just enough to smell amazing without scorching.
03 -
- Use a sharp knife and cut your potatoes as evenly as you can—uniform sizes mean they cook at the same rate and you avoid some pieces being overdone while others are still soft.
- If you prefer your fries with less oil, you can mist them with olive oil spray instead of tossing in a full 3 tablespoons, though you might sacrifice a bit of crispiness.