Crispy Baked Rosemary Garlic Fries

Name: Kentang Goreng Bawang Putih Rosemary Panggang Renyah
Total time: 55 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 3 russet potatoes ((roughly peeled and cut into even wedges or strips)); 2 -3 Tbsp avocado or olive oil to rim pan; 1 Tbsp olive oil ((for coating fries)); ~1/4 tsp each sea salt and pepper ((to taste)); 1 large handful rosemary; 2 -3 cloves fresh garlic ((minced))

A crispy baked french fry with tons of flavor from fresh garlic and rosemary.

⏱️ 55 min 🔪 Prep: 20 min 🔥 Cook: 35 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Kentang Goreng Bawang Putih Rosemary Panggang Renyah

Foto: Minimalist Baker — Minimalist Baker

Ingredients

4 servings

3 russet potatoes ((roughly peeled and cut into even wedges or strips))
2 -3 Tbsp avocado or olive oil to rim pan
1 Tbsp olive oil ((for coating fries))
~1/4 tsp each sea salt and pepper ((to taste))
1 large handful rosemary
2 -3 cloves fresh garlic ((minced))

Steps

Preheat oven to 475 degrees (246 C).
Soak potatoes in hot water for 15 minutes, then drain and dry thoroughly with paper towels or clean dish towels.
Dry the bowl they were in and then place them back in. Drizzle with olive oil and add salt and pepper and toss.
Generously coat a rimmed baking sheet with oil and drain off any excess. Transfer fries to baking sheet and arrange in a single layer.
Cover with foil and bake for 5 minutes. Then remove foil and bake for 15 minutes more. Remove from oven to turn over with a spatula. If they stick, just gently nudge them with the spatula and they will lift off the sheet. Make sure to keep them in a single layer to ensure even baking. Place back in oven to cook for another 5 minutes.
Remove from oven, flipping once more. Return to oven for 5-10 minutes more or until golden brown and crispy.
Remove from oven and transfer to a large bowl. Season with additional salt to taste and minced garlic and rosemary while still hot. Toss and serve warm.