Oven Fries W/ Lemon Rosemary Salt
By: Chris Paulk
Published: Tuesday, February 22, 2011 - 4:49pm

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

1 PLACE A LARGE BAKING SHEET IN THE OVEN. PREHEAT THE OVEN TO 450*. 2 CUT THE POTATOES INTO WEDGES AND PUT INTO A POT OF LIGHTLY SALTED WATER. 3 FILL THE POT TO JUST COVER THE POTATOES. 4 COOK FOR A FEW MINUTES UNTIL THE POTATOES JUST START TO BOIL. 5 REMOVE FROM THE HEAT AND DRAIN THE POTATOES IN A COLANDER.  LET DRAIN COMPLETELY. 6 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. 7 LIGHTLY PEPPER. 8 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. 9 USING A MORTAR AND PESTLE, MASH THE ROSEMARY LEAVES, LEMON ZEST AND SALT TO A FINE PASTE. 10 IF THE MIXTURE SEEMS A LITTLE WET JUST ADD MORE SALT. SET ASIDE. 11 WHEN THE FRIES ARE PULLED FROM THE OVEN, LIGHTLY SPRINKLE THE SALT OVER THE FRIES. 12 SERVE HOT.

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.