Rosemary & Parmesan French Fries
Alright, so first and foremost I am so lucky I remembered to get a "finished" picture before I completely destroyed all of these french fries! I LOVE POTATOES, please say that in an Oprah voice, I know you all know what commercial I am talking about. Anyway, french fries, mashed potatoes, hash browns, baked potatoes, potato chips, do you get my point yet? If potatoes could classify as a food group, they would be my favorite group and these fries did not dissappoint!
Rosemary is definitley in my top 3 spices, hence the name Rosemary & Rosé, so by combining parmesan, potatoes, and rosemary = HEAVEN.
Serving size on these babies is obviously your call, but I like to think "a potato a person".
Cut the potato into thicker fries and GENEROUSLY coat them in olive oil.
Sprinkle throughly with salt, pepper, and parmesan cheese. I used about two sprigs of rosemary, but really just use enough to have at least a piece on each potato, so you can really get that rosemary flavor.
And in no time, these fries will come out crisp and delicious form the oven. Enjoy!
*Serves 3-4.
Ingredients:
3 Russet Potatoes
2 sprigs (roughly) of Rosemary
2 Tbs. Parmesan Cheese
2 tsp. salt
1 tsp. pepper
2 Tbs. olive oil
Directions:
Preheat oven to 400°.
Cut potatoes into thick cut wedges and place them on a baking sheet. Generously coat them with the olive oil.
Sprinkle them with the salt, pepper, and parmesan cheese. Toss the fries around with your hands to coat them as evenly as you can get (this is a messy process, but it is worth it!).
Next comes the rosemary! Pick off the leaves and try to get at least one piece on each potato.
Put in the oven and bake for about 30 - 35 minutes.
These fries are amazing on their own, but I just discovered truffle oil and I am pretty much in love. I created a Truffle Aioli that pairs perfectly with the Rosemary Parmesan French Fries. Get the recipe here.
Leave feedback people! I love hearing from you :)