Serves 4
50 min
Crispy Baked Garlic Matchstick Fries
Recipe GLPRa2ca8115d1188b
Thin-cut potato fries roasted until golden and crispy, then finished with a fragrant garlic oil and fresh rosemary. This simple yet flavorful side dish is perfect alongside any main course.
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Ingredients
1/4 cup olive or canola oil
3 cloves garlic, minced
1 teaspoon garlic powder
1-2 sprigs fresh rosemary, roughly chopped
3-4 russet potatoes, scrubbed clean and dried
Sea salt to taste
Black pepper to taste
Directions
Preheat your oven to 450°F. Scrub and dry the potatoes thoroughly. Cut each potato in half lengthwise, then cut each half in half again. Slice these quarters into thin matchstick-sized pieces, about 1/8 inch thick.
Line two baking sheets with aluminum foil and spray generously with nonstick cooking spray.
Place the cut potatoes in a large bowl. Drizzle generously with about 1/4 cup of oil and toss well to coat. Sprinkle with the garlic powder, sea salt, and black pepper. Toss again until all the fries are evenly coated.
Divide the fries between the two prepared baking sheets, spreading them in a single layer. Make sure the fries are not crowded together, as this allows for even crisping and browning.
Bake for 25-35 minutes, tossing and flipping the fries at least once halfway through cooking to ensure even browning on all sides.
About 10 minutes before the fries are done, heat 1-2 tablespoons of oil in a small saucepan over medium heat. Add the minced garlic and sauté, stirring frequently, for 2-3 minutes until the garlic is fragrant and just slightly golden in color.
Remove the garlic oil from the heat and set aside to keep warm.
When the fries are finished and crispy, carefully remove them from the oven. Sprinkle with additional sea salt to taste. Drizzle the warm garlic oil over the fries, add the chopped rosemary, and toss well to coat evenly.
Serve immediately while hot and crispy.
