| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup olive oil
- 8 garlic cloves, smashed
- 2 rosemary sprigs, plus additional for garnish
- 6 small russet potatoes, peeled
- 1 teaspoon paprika
- Kosher salt
Instructions
- Preheat the oven to 450 degrees F with a large rimmed baking pan inside.
- Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic.
- While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt.
- Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more.
- Serve garnished with a rosemary sprig.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 223 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 430 mg |
Reviews
The are the best oven fries ever.
So yummy, super easy to make and the soft center is perfect with the crunchy outside. Definitely a keeper during covid-19
The garlic and rosemary oil elevated these potatoes into the perfect shelter-in-place side dish.