One of my favorite things about going to restaurants is finding inspiration to try new things in my own kitchen. Also: not having to do the dishes. So while I’ve been traveling, I’ve been trying to make a point of ordering things that would make me excited to get into the kitchen.
One of my favorite side dishes is oven-baked fries like these ones and these ones–I feel like I’m getting a treat without completely busting the healthy eating plan and my kids love them, which is an added delight. DELIGHT. Because, I’ve gotta be honest, the pickiness of my children makes me want to bust out the mac and cheese every night and cook grown-up food for my husband and me. And, let’s be honest, sometimes that would just be me.
For these fries, you’re going to need 4 medium russet potatoes, olive oil, kosher salt, freshly ground black pepper, garlic powder, corn starch, and fresh chopped rosemary (you can use dried, but you’ll need a little bit more; rosemary is one of the few herbs that does not get stronger when it’s dried).
You’re also going to need a can of that powdery Parmesan cheese stuff.
Yes, totally not gourmet, and yes, it’s totally delicious here.
Preheat your oven to 400 and line a baking sheet with aluminum foil (even though I didn’t do it in these pictures because I was experiencing a personal aluminum foil shortage, I totally recommend lightly crumpling the foil; that will help ensure even browning) and spray with non-stick cooking spray. Set aside.
Cut each potato into 8 wedges and set aside.
You can also cut them like you do for this recipe, which will make crispier fries. In a large, wide bowl, combine the olive oil, salt, garlic powder, black pepper, corn starch, and rosemary.
Add the potato wedges and toss to coat them evenly with the olive oil mixture. Spread evenly over the prepared foil
and bake in the preheated oven for  about 40 minutes or until the fries are golden brown. Remove from oven and sprinkle generously with Parmesan cheese and toss to combine.
If desired, sprinkle with additional rosemary and salt. Serve immediately. Makes 4 generous servings or 6-8 smaller servings. These are delicious by themselves, or you could also dip them in this mayo (you can always subsitute regular mayonnaise if you don’t want to make your own), pizza sauce, or this garlic-herb sandwich spread, or even dipped in olive oil with a little balsamic vinegar sprinkled over it.
Oven-Baked Parmesan Rosemary Fries
Recipe by Our Best Bites
Ingredients:
4 medium Russet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 tablespoon corn starch
1 1/2-2 tablespoons chopped fresh rosemary, plus more for garnish if desired
Canned Parmesan cheese
Instructions:
Preheat oven to 400 and line a baking sheet with aluminum foil (lightly crumple it if you want to; that will help ensure even browning) and spray with non-stick cooking spray. Set aside.
Cut each potato into 8 wedges and set aside ( you can also cut them like you do for this recipe). In a large, wide bowl, combine the olive oil, salt, garlic powder, black pepper, corn starch, and rosemary. Add the potato wedges and toss to coat them evenly with the olive oil mixture. Spread evenly over the prepared foil and bake in the preheated oven for  about 40 minutes or until the fries are golden brown. Remove from oven and sprinkle generously with Parmesan cheese and toss to combine. If desired, sprinkle with additional rosemary and salt. Serve immediately.
