These are a decent side dish – easy and flavorful. The inspiration for these came from Shaun describing “smashfries” from a place called Smashburger in Grand Junction. Mine are a sort of thin steak fry, and I’ve gone the oven route for ease and saving of some calories The method is partially borrowed from Cooks Illustrated via RecipeZaar, and partially from this recipe at Jenn’s Bread+Butter. I’d definitely go with olive oil next time, but I somehow seem to be out They just didn’t quite crisp up the way we’d like either, so I might have to try real frying.
(Yes, that’s a hot dog in the back. Yes, we are 7. Don’t mind us )
Rosemary Garlic Oven Fries
Serves 4
2 lb russet potatoes (about 4 large), peeled
1 tbsp canola oil
2 tsp kosher salt
1 tbsp rosemary
2 cloves garlic, pressed
Move a rack to the lowest part of the oven and preheat to 425 degrees F.
Cut the potatoes in half lengthwise and then cut each half into 8 or so lengthwise slices. Place the potatoes in a large bowl and fill with very hot tap water. Let the potatoes soak for 10 minutes. Drain the potatoes well and spread them out in a single layer on paper towels. Pat completely dry. Dry out the soaking bowl and add the olive oil, kosher salt, rosemary, and garlic to the bowl and stir to combine. Add the potatoes and toss to coat well.
Spread the potatoes out in an even single layer on a rimmed baking sheet that has been lined with parchment paper. Cover tightly with foil and move the pan to the oven. Bake for 5 minutes then remove the foil and bake for another 15-20 minutes or until the bottoms of the potatoes are starting to turn golden brown in spots. Turn the potatoes over using tongs or a spatula and return the pan to the oven for a final 10-15 minutes, or until the potatoes are all golden brown and developing a crispy crust. If desired, put under the broiler for 2 minutes on each side to brown well. Serve hot.
