Roasted Fries with Garlic Herbs (Printable)
Golden crispy fries tossed with garlic and herbs for a flavorful classic twist.
# What You'll Need:
→ Potatoes
01 - 2 lbs russet potatoes, peeled (optional) and cut into ⅓-inch thick fries
→ Seasonings and Oil
02 - 3 tbsp olive oil
03 - 1½ tsp sea salt
04 - ½ tsp freshly ground black pepper
→ Garlic and Herbs
05 - 3 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh rosemary, finely chopped
08 - 1 tbsp fresh thyme leaves, finely chopped (or 1 tsp each dried herbs)
→ Optional Garnish
09 - ¼ cup grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place the cut potatoes in a large bowl and cover with cold water. Let soak for 20 minutes to remove excess starch. Drain and pat completely dry with a clean towel.
03 - Toss potatoes with olive oil, salt, and black pepper until evenly coated.
04 - Spread fries in a single, even layer on the prepared baking sheet. Do not overcrowd.
05 - Bake for 25 minutes, then use a spatula to flip fries. Sprinkle minced garlic evenly over the fries.
06 - Return to oven and bake for an additional 10 minutes, or until fries are golden and crispy.
07 - Remove from oven and immediately toss with parsley, rosemary, and thyme. Sprinkle with Parmesan cheese if desired. Serve hot, garnished with extra herbs if preferred.
# Expert Suggestions:
01 -
- They're crispy on the outside, fluffy inside, and healthier than deep-fried because you use just three tablespoons of oil for the whole batch.
- The garlic and fresh herbs make these taste like something from a bistro, not a box.
- Everything comes together in 50 minutes with barely any active work on your part.
02 -
- Soaking the potatoes is not optional—it's the difference between crispy fries and soggy ones, and it takes just 20 minutes.
- Pat the potatoes completely dry after soaking; any lingering moisture will steam them instead of letting them crisp up in the heat.
- Don't overcrowd the baking sheet; fries need space around them to roast, not steam.
03 -
- Use parchment paper instead of oiling the baking sheet—it prevents sticking and makes cleanup effortless while keeping the bottoms from getting too dark.
- Cut your fries the same thickness so they cook evenly; a dull knife can crush the potatoes and release starch, making them soggy, so use a sharp chef's knife.