Roasted Fries with Garlic and Herbs (Printable Version)

Golden, crispy fries infused with aromatic garlic and fresh herbs. A savory vegetarian side dish that pairs perfectly with any meal.

# What You’ll Need:

01 - 1.5 lbs russet potatoes, scrubbed

02 - 3 tablespoons olive oil

03 - 1 teaspoon sea salt

04 - 0.5 teaspoon freshly ground black pepper

05 - 3 garlic cloves, finely minced

06 - 2 tablespoons fresh parsley, chopped

07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

08 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary

09 - 0.25 teaspoon smoked paprika

10 - Grated Parmesan cheese for serving

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - Cut the potatoes into 0.25-inch thick strips. Pat them dry thoroughly with a clean towel.

03 - In a large bowl, toss the potatoes with olive oil, salt, pepper, smoked paprika if using, and half of the fresh herbs until evenly coated.

04 - Spread the fries in a single layer on the prepared baking sheet.

05 - Roast for 25 minutes until the fries begin to golden.

06 - Flip the fries and sprinkle the minced garlic evenly over them. Roast for another 10 minutes, or until golden brown and crispy at the edges.

07 - Remove from the oven and toss immediately with remaining fresh herbs. Sprinkle with Parmesan cheese if desired. Serve hot.

01 -

The magical combination of crispy exteriors and fluffy insides happens right in your oven, no deep fryer required.
These fries transition effortlessly from casual weeknight side to dinner party star, especially when everyone inevitably hovers near the serving plate.

02 -

Soaking the cut potatoes in cold water for 30 minutes, then drying thoroughly, removes excess starch and dramatically improves crispiness.
Parchment paper is non-negotiable unless you enjoy scrubbing baked-on potato residue from your baking sheets for what feels like eternity.

03 -

Cut your potatoes as evenly as possible, even if it takes extra time, since inconsistent sizes lead to some pieces burning while others remain undercooked.
Cold potatoes cut cleaner than room temperature ones, so consider refrigerating them for 30 minutes before slicing if youre struggling with precision.