I love potatoes. Mashed, fried, baked, sweet, or however you want to prepare them. Put a potato in front of me, and I’ll find something to do with it.
Couple my love for potatoes with my seeming inability to plan anything besides the main entrée at dinnertime — more times a week than I’d like to admit, you can find me frantically trying to think of a side dish that I can make because I spent too much time focusing on the main dish and completely forgot about the sides — and you have the makings of a tasty potato side dish.
Should I admit that we’ve had these oven fries at least twice during the past week? Actually, it’s not even because of my poor meal planning skills. I’ve just been looking for any excuse to make them. I’m very glad that B likes potatoes almost as much as I do.
Notes: If you aren’t planning on grinding the spices into smaller bits like I do, then you may want to double the salt, rosemary, and thyme to get the same strength of flavor.
Ingredients
3 large Russet potatoes, cut lengthwise
1 tsp. kosher salt
1 tsp. dried rosemary
1 tsp. dried thyme
1/2 tsp. garlic powder
2 Tbsp. olive oil
Instructions
1. Preheat oven to 400 degrees F. Line a large baking sheet with foil for easy cleanup, and spray with non-stick cooking spray.
2. In a coffee/spice grinder or mortar and pestle, grind the salt, rosemary, thyme, and garlic powder. See the note above if you aren’t planning on grinding your spices.
3. Cut the potatoes and place in a large mixing bowl or straight onto the baking sheet. Drizzle olive oil over the potatoes, and sprinkle the spice mixture over them. Toss everything together until potatoes are evenly coated with the oil and spices. Organize potatoes in a single layer on the baking sheet.
4. Bake for 35-40 minutes, or until the potatoes are golden and slightly crispy. Serve immediately.
Posted in Favorites, Food, Gluten Free, Side Dishes | 8 Comments »
Those look delicious! Perfectly browned and crispy, yum. You think it would work with sweet potatoes?
posted: July 14th, 2009 at 12:45 amGreat question, Lauren. I’ve roasted sweet potatoes in a similar way, but I usually cut them into larger cubes instead of wedges. They never really get crispy because of the moisture content, but they do brown nicely. I’ll bet that, if you slice them thin enough, that this recipe would work great with sweet potatoes. I’m going to have to try it!
posted: July 15th, 2009 at 8:49 am[…] Rosemary Thyme Oven Fries […]
posted: August 8th, 2009 at 12:35 pm[…] Free Ice CreamQuick and Easy Spicy Orange ChickenGluten Free, Sugar Free Rainier Cherry CrumbleRosemary Thyme Oven FriesGluten Free, Sugar Free Brown Butter Raspberry TartGluten Free, Sugar Free Whoopie PiesSugar Free […]
posted: August 21st, 2009 at 12:49 pmLoved these! Made them tonight and they were a huge hit.
posted: September 11th, 2009 at 10:58 pmThose are pretty awesome. They’re even better if you use say, Yukon Gold potatoes or some other waxy variety.
posted: September 25th, 2009 at 1:42 pmI just made them with sweet potatoes. I sliced them into quarter-inch thick rounds (so that I could flip them without them breaking).
posted: November 7th, 2009 at 10:14 pmTurned out rather awesome ;-D!
[…] want an excuse to make it again for another dinner party, and I found one in these heavenly rosemary-thyme oven fries. Wouldn’t they be tasty dipped into garlic-lemon aioli? I love all those herbs and spices […]
posted: February 22nd, 2010 at 7:40 am