Oven Fries W/ Lemon Rosemary Salt

Photo: Chris Paulk

Ingredients

FOR THE FRIES:

4 pounds OF YUKON GOLD POTATOES (ANY POTATO VARIETY WILL WORK)

OLIVE OIL

12 cloves FRESH GARLIC

FRESH GROUND BLACK PEPPER

FOR THE SALT:

3 sprigs FRESH ROSEMARY

1 ZEST OF LEMON

3 tablespoons SEA SALT

Preparation

PLACE A LARGE BAKING SHEET IN THE OVEN. PREHEAT THE OVEN TO 450*.

CUT THE POTATOES INTO WEDGES AND PUT INTO A POT OF LIGHTLY SALTED WATER.

FILL THE POT TO JUST COVER THE POTATOES.

COOK FOR A FEW MINUTES UNTIL THE POTATOES JUST START TO BOIL.

REMOVE FROM THE HEAT AND DRAIN THE POTATOES IN A COLANDER. LET DRAIN COMPLETELY.

HEAT SOME OLIVE OIL IN A SKILLET. PEEL THE GARLIC AND SMASH IT, PUT IT IN THE OIL. LET IT FLAVOR THE OIL- FOR JUST A MINUTE. ADD THE POTATOES AND STIR TO COAT THE POTATOES.

LIGHTLY PEPPER.

TRANSFER THE CONTENTS OF THE PAN TO THE HEATED BAKING SHEET AND BAKE FOR 20-25 MINUTES, UNTIL CRISP AND BROWN. YOU WILL NEED TO TURN THE FRIES ONCE AFTER 10 MINUTES.

USING A MORTAR AND PESTLE, MASH THE ROSEMARY LEAVES, LEMON ZEST AND SALT TO A FINE PASTE.

IF THE MIXTURE SEEMS A LITTLE WET JUST ADD MORE SALT. SET ASIDE.

WHEN THE FRIES ARE PULLED FROM THE OVEN, LIGHTLY SPRINKLE THE SALT OVER THE FRIES.

SERVE HOT.

Tools

Add comment

About

This is a grown-up version of french fries. If you were always banished to the kids’ table at Thanksgiving and family dinners- these fries will let you know that your at the adults table now. The rosemary & lemon salt adds a bright fresh flavor that will satisfy your tastebuds and reaching for more. The leftover salt will keep for months and is a tasty addition to chicken, fish or pork. This is a take on Jamie Oliver's recipe.