Rosemary Parmesan Fries. A crisp crust envelops the fries, highly seasoned with fresh rosemary and chopped garlic covering a light and fluffy interior. Served steaming hot, fresh from the oven, the fries are lightly dusted with a blend of parmesan cheese and chopped fresh parsley.
I apologize in advance for any fights that break out over the last fry.
Here’s how I make them:
- 3 Russet potatoes, cut lengthwise, into 12 pieces
- 3 Cloves Garlic, crushed and chopped
- ¼ Cup Olive Oil
- ¼ Cup Chopped Fresh Rosemary
- 2 Teaspoons Salt
- 2 Teaspoons Black Pepper
- 3 Tablespoons Cornstarch
- 2 Tablespoons Parmesan Cheese, grated
- 1 Tablespoon Fresh Parsley, finely chopped
-Preheat oven to 425F
-Wash and scrub potatoes well
-Cut potatoes into long wedges, 12 per potato
-Place potatoes into a large bowl, add olive oil and chopped garlic, toss to combine
-Combine the dry ingredients: salt, rosemary, 1 teaspoon of pepper and cornstarch to a separate bowl and mix well
-Add 1/3 of the dry ingredients to the potatoes and toss to combine
-Repeat adding dry ingredients two more times to ensure an equal distribution on the potatoes
-Lay the potatoes in a single layer on a lined baking sheet, (silicon baking sheets works great for this)
-Bake for 20 minutes, turn potatoes over, bake another 20-25 minutes,
-Depending on how evenly you wedges are cut, some thinner wedges will bake faster than others, remove then faster baking ones if needed and return undercooked ones to the oven.
-In a bowl, combine parmesan cheese, parsley and 1 teaspoon of black pepper
-When fries come out of the oven, place them in a serving dish, add cheese mixture, and give them a gentle toss