Best Rosemary Garlic Oven Fries Recipes

GARLIC AND ROSEMARY OVEN FRIES

Steps:

• Preheat the oven to 450 degrees F with a large rimmed baking pan inside.
• Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic.
• While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt.
• Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more.
• Serve garnished with a rosemary sprig.

ROASTED PORTOBELLO BURGERS WITH ROSEMARY GARLIC OVEN FRIES

Steps:

• Preheat the oven to 450°F.
• Cut the potatoes into wedges and drop them onto a cookie sheet. Drizzle the potatoes with about 3 tablespoons of EVOO and toss to coat them thoroughly in the oil. Season the potatoes with the rosemary, salt, and pepper. Roast them for 25 minutes in all. Halfway through the roasting add the garlic, stir to distribute, and flip the potatoes, then continue to roast. The potatoes should be brown and tender.
• While the potatoes roast, place the portobello mushroom caps on a cookie sheet. Season them with salt and pepper and arrange the mushrooms gill side up. Drizzle the gill side with a little EVOO and the balsamic vinegar. Transfer them to the oven and roast for 12 minutes, or until they are cooked through. Don't turn off the oven.
• While the mushrooms are roasting, coarsely chop the arugula and roasted red peppers and combine them in a bowl. Season them with a little salt and pepper.
• Top 4 of the cooked mushroom caps with a mound of the arugula and roasted pepper mixture, a slice of prosciutto, and a slice of mozzarella. Return the mushrooms to the oven to melt the cheese, about 2 to 3 minutes. Once the cheese has melted, remove the mushrooms from the oven and top each one with a second roasted mushroom cap to make a sandwich. Serve the roasted portobello burgers with the rosemary garlic oven fries. It's easiest to eat these burgers with a fork and knife.

ROSEMARY & GARLIC OVEN FRIES

Steps:

• Preheat oven to 475°F.
• Spray 15 1/2 x 10 1/2-inch jelly roll pan or large cookie sheet with nonstick cooking spray.
• Cut each unpeeled potato lengthwise in half.
• Holding each potato half flat side down, cut lengthwise into 1/4-inch thick slices.
• Then cut each lengthwise into 1/2-inch wide strips.
• Place potato sticks in pan; toss with oil, salt, pepper, rosemary, and garlic.
• Arrange in single layer on pan and roast for 30 min (or until sticks are tender and golden).
• Be sure and turn the potatoes once halfway through roasting time.

DELICIOUS OVEN BAKED ROSEMARY & GARLIC FRIES / CHIPS

Steps:

• Slice the potatoes into fries (chips for those in the UK!) LEAVE THE SKINS ON! Then, rinse under cold water and leave to drain on one side.
• Pull leaves off of thyme and rosemary and discard stalks.
• Slice and chop garlic cloves.
• Slice up thyme and rosemary a little to release the flavours.
• Add a couple of tablespoons of oil to a roasting dish and place in the over for 5 minutes to heat.
• Once heated, pop the fries into the rosting pan and drizzle a bit more oil over, and sprinkle the herbs and garlic over before shaking to coat nice and evenly.
• Pop back in the over, at the top of the oven for about 25-30 mins, checking every 10 minutes and shaking to coat.
• Drain them on kitchen towel before serving.