Garlic, Rosemary, Parmesan Fries

Garlic, Rosemary, Parmesan Fries

garlic rosemary parmesan friesAh crispy, salty, yummy French Fries! Who doesn’t love them?  Fried potatoes are probably the most popular item on fast food menus around the world.  They’re served with everything from burgers to kebobs!

But in the past 10 years or so the humble French Fry has gone gourmet.  They’re now tossed, topped, and smothered with everything from garlic powder to chili, and truffles.  Gourmet French Fries have gotten so popular that even McDonald’s ventured into its territory with their Shake fries.  (Now that didn’t go so well.  Who wants to pour an order of McD’s fries into a bag, sprinkle with seasoned powder and shake? Not me that’s for sure!  We tried it and came to the conclusion that McDonald fries are best left alone.)

Many restaurants have also turned to fresh hand cut fries instead of the standard bags of frozen potatoes.  And they’re frying them in healthier oils, namely olive oil.

This “new” trend of gourmet fried potatoes is not new at our house.  I’ve always made fried potatoes or french fries from real potatoes.  I’m not too crazy about frozen potatoes.  And I’ve been seasoning fries for ages!

One of our favorites are Garlic, Rosemary, Parmesan Fries.  Seriously who can resist a blend of garlic, rosemary, and parmesan cheese?  A perfect combo in my book!

Garlic, Rosemary, Parmesan Fries are the perfect side dish for burgers!  They go well with just about anything you make.  They’s super good just by themselves.  And their fried in olive oil which gives them a better flavor than frying in vegetable oil.

Here’s my recipe.  Make plenty, they go fast!

Ingredients:

8 Large Russet Potatoes, scrubbed, peeled, and cut into thin strips

Olive Oil for frying

2 Tbs. Fresh Garlic, roughly chopped

2 Tbs. Fresh Rosemary, roughly chopped

1/2 Cup Fresh Parmesan Cheese, grated

Directions:

Wash and peel potatoes then cut into thin strips

Heat about 1″ – 1 1/2″ of olive oil in a deep pan

Drop potato strips into hot oil

Fry until crisp and golden brown

Drain on paper towel, gently pat the fries with the paper towel to remove excess oil

Pour fries in a large mixing bowl

Add remaining ingredients and toss until the toppings are evenly distributed

Serve hot

Garlic, Rosemary, Parmesan Fries
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Garlic, Rosemary, Parmesan Fries
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Ingredients
Servings:
Instructions
  1. Wash and peel potatoes then cut into thin strips
  2. Heat about 1" - 1 1/2" of olive oil in a deep pan
  3. Drop potato strips into hot oil
  4. Fry until crisp and golden brown
  5. Drain on paper towel, gently pat the fries with the paper towel to remove excess oil
  6. Pour fries in a large mixing bowl
  7. Add remaining ingredients and toss until the toppings are evenly distributed
  8. Serve hot
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The Perfect Baked Potato Recipe

The Perfect Baked Potato Recipe

baked potatoI look at a baked potato and see possibilities.  To me baked potatoes are like a blank canvas; blank, pristine, and ready for some creativity.  Baked potatoes really are quite versatile.  They can be a side dish or the main course depending on the toppings you pile on them.  But before you start piling on the fixings you must first make the canvas.  That’s where the perfect baked potato is a must, after all you can’t create your masterpiece on a wrinkled canvas!

When I’m in a rush and craving a baked potato I use my handy microwave potato bag.   (affiliate link).  It’s easy and fast, you have a pretty good baked potato in less than 10 minutes.  But it’s not the perfect baked potato, that takes more time to cook.

The perfect baked potato must be soft and fluffy, its skin must be just browned, a bit crisp, and tasty.  And most of all it must not be shriveled!  So with just a bit more patience you too can make the perfect baked potato.  It doesn’t require fabulous kitchen skills, just 3 basic ingredients, elbow grease, and patience.  Here’s how you can dazzle friends and family with the perfect baked potato!

Ingredients:

4 large Russet Potatoes

Olive Oil

Coarse Sea Salt

Your favorite toppings

Proceedure:

Pre-heat oven to 350°

Scrub potatoes very well – I use a green scouring pad to do this.  Make sure you scrub off the dusty outer layer.

Poke the potato all over with a fork or knife – make at least 6-7 holes

Rub each potato with olive oil

Sprinkle generously with coarse sea salt

Place potatoes directly on to oven rack – place a pan beneath them to catch any drips

Bake for 90 minutes

Remove from oven and allow to rest for 5-10 minutes

Slit top across lengthwise

Pinch either side of the potato and lightly squeeze so that a bit of the inside fluffs out

Add your favorite toppings. I love mine simple, just butter, sour cream, and chives please!

 

 

 

The Perfect Baked Potato
Print Recipe
Servings
4 Potatoes
Servings
4 Potatoes
The Perfect Baked Potato
Print Recipe
Servings
4 Potatoes
Servings
4 Potatoes
Ingredients
Servings: Potatoes
Instructions
  1. Pre-heat oven to 350°
  2. Scrub potatoes very well - I use a green scouring pad to do this. Make sure you scrub off the dusty outer layer.
  3. Poke the potato all over with a fork or knife - make at least 6-7 holes
  4. Rub each potato with olive oil
  5. Sprinkle generously with coarse sea salt
  6. Place potatoes directly on to oven rack - place a pan beneath them to catch any drips
  7. Bake for 90 minutes
  8. Remove from oven and allow to rest for 5-10 minutes
  9. Slit top across lengthwise
  10. Pinch either side of the potato and lightly squeeze so that a bit of the inside fluffs out
  11. Add your favorite toppings.
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