There’s nothing like hot, fresh French fries. The problem is usually this means they come deep fried in a lot of yucky, bad for you oil and way too much salt (and who knows what else!). The solution? Make them at home! Piling on the fresh herbs means they’ll be packed with even more flavor. I had fresh rosemary and thyme on hand so used those to create Herbaceous Fries in under 40 minutes – 35 of which were impatiently waiting on them to bake!
Ingredients:
(Serves 4 as a side)
- 1 tbs fresh rosemary (~3 stalks)
- 1 tbs fresh thyme (~5 stalks)
- 3 medium russet potatoes
- 1 tsp olive oil + more for lining the pan
- Sprinkle of salt and pepper
Directions:
- Prep first! Preheat oven to 425F. Chop your fresh herbs. Cut your potatoes into matchstick fries. There are a lot of different methods– I cut my potatoes in half, then each half into thin pieces, then kept cutting those thin pieces till I got matchsticks (it’s weirdly both soothing and addictive… just wait). If you want more the home fry variety, then do less thin of pieces but know you may need to cook for a bit longer.
- Toss your potatoes, fresh herbs, sprinkles of salt and pepper, and 1 tsp of olive oil in a large bowl till coated thoroughly.
- Line pan with a bit more oil so the fries don’t stick and pour the coated fries onto the pan.
- Cook for 35 minutes, flipping halfway through to make sure they don’t stick and get crispy on all sides. If they don’t look golden enough for you at the 35 minute mark, keep cooking them until they are crispy to your liking, but check every 1-2 minutes to ensure they don’t burn.
Notes:
If you don’t have fresh herbs on hand, you can substitute using half the amount of dried herbs. For example, for this recipe that would be 1/2 tbs dried rosemary and 1/2 tbs dried thyme.
What am I listening to as I make this? “Sweet Talk” by Saint Motel
What if I want to use up fresh herbs but not make French fries? Don’t worry, that’s the name of the game this week! Try these below-
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