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Tuscan fries
Scorched rosemary sticks have a way of turning any simple potato into something worthy of a special occasion. I learned this trick years ago when I accidentally left russet wedges in the oven too long, only to discover that high heat and ample oil create a shatteringly crisp exterior while keeping the inside pillowy soft.
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Cut the potatoes into wedges or thick fry shapes, about 1/2 inch thick. Ensure they are uniform in size so they cook evenly.
- Place the cut potatoes on a clean kitchen towel and pat them completely dry. This step is crucial for crispiness.
- In a large bowl, toss the dried potato pieces with olive oil, kosher salt, black pepper, garlic powder, chopped rosemary, and minced garlic (if using). Massage the mixture gently to ensure every piece is evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet. Do not overcrowd; use two sheets if necessary to allow air circulation.
- Bake for 20 minutes. Remove the pan and flip each potato wedge using tongs to ensure even browning.
- Return to the oven and bake for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender inside.
- Remove from the oven and immediately sprinkle with additional coarse salt if desired. Serve hot.
Nutrition
Notes
The secret isn’t fancy equipment; it’s tossing the raw potatoes in enough olive oil and coarse salt before they hit the pan. This ensures every nook gets seasoned and helps those herbs stick. You get restaurant-style texture with zero fuss, making them an easy side for roast chicken or steak.
For best results, pat the cut potatoes thoroughly dry before tossing. Moisture is the enemy of crispness, so a good ten-minute air-dry on a towel makes all the difference in achieving that perfect golden crunch.
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