These Oven Roasted Herb Potato Fries, dusted with herbs of your choice, olive oil and coarse salt, will satisfy that potato craving for sure!
As a kid, when walking the boardwalk at Ocean City Maryland, what I remember most, is the big fat fries we would get, not the ocean!
They were salty, had a crunch and were probably swimming in oil, before scooped into the big ole cup we each got to have, while walking seaside.
Then I grew up, became health conscience and stopped buying greasy fried potatoes. I still missed those potatoes though.
Man oh man, the health options we free ourselves to indulge in, when we take the time to cook at home!
While I have been cooking since I was a teen, I never thought to roast a potato in the oven, except as a baked, whole potato.
Sure, I saw freezer fries at the market, tried them once and threw them away; soggy, not crisp and not even sure they were potatoes.
Which Potatoes Make The Best Fries?
Having made the decision to create great fries at home, my first potatoes were fingerling potatoes.
Maybe because I also tried my hand at growing them and I had plenty!
Besides being easy to get ready for the oven, tossed in olive oil, herbs and coarse salt, they didn’t need slicing, so the job went fast.
Another great option would be to slice big ole russet potatoes into the size fries I once remembered.
Afterwards, I tossed them in olive oil, rosemary and coarse salt to roast, they were equally delicious.
Comparatively, I’ve decided that Russet potatoes are definitely the potato to use when making oven roasted fries.
They are meaty, for sure, but low in moisture, which is what makes them crisp when roasted, rather than soggy.
Better than the boardwalk fries I remembered as a kid! Crisp, flavorful and not greasy.
Why Herbs For Fries?
Sure the potatoes probably taste good with just salt on them, and no, I do not plan to put ketchup on my fries.
I wanted to add just a hint of the taste of an herb to the potatoes. An herb that could withstand the high temps of the oven without burning to a crisp.
Rosemary, thyme and marjoram are the perfect herbs to withstand roasting, simply because they are dense with natural oils and not a delicate leaf.
They are the most aromatic of the herbs and to me, have an almost exotic flavor and smell, not just a light scented green herb.
When it is roasting, you know it’s there.
I’m not quite sure why, but when I smell rosemary, it takes me back to the days as a kid, when I stepped into the Orthodox church, which always smelled of incense. Rosemary gives me a kind of peaceful feeling when I smell it, but for sure, it tastes fabulous too.
How About Oven Roasted Sweet Potato Fries
Absolutely sweet potato fries are just a fabulous roasted in the oven, in pretty much the same way as the Russet potatoes.
However, when I roast sweet potatoes, I like to change up the flavor completely.
Sweet potatoes lend themselves to the addition of a really good Smoked Paprika, maybe even a little drizzle of honey just before serving.
And by all means, do step out on a limb and serve these with Beetroot Ketchup! You’re Welcome!
What To Serve With Oven Roasted Potato Fries
Anything! Or nothing! These are fabulous in the summer with grilled foods, or perfect fireside in the dead of winter.
Easy, always delicious and a perfect reminder, in the dead of winter, what summer dining looks and smells like, and is just around the corner!
- Russet potatoes
- Olive oil
- Fresh rosemary
- Coarse salt
- Non-stick cooking spray
- Cutting board
- Chopping knife
- Mixing bowl
- Cookie sheet
Oven Roasted Herb Potato Fries
- Sheet pan
- Cutting board and sharp knife
- 4 Large Potatoes cut into long wedges ½ inch thick
- 1 tbsp Olive oil extra for pan
- 4 Fresh Herb stalks rosemary thyme or marjoram
- 2 tsp Coarse salt
- Preheat oven to 425
- Lightly brush oil over a baking sheet
- To make potatoes crisper, soak the cut wedges of potatoes in a bowl of salted water for 15-minutes. Pat dry on a towel. This removes some of the starch from the potatoes, making them crisper when cooked.
- In a large bowl, toss the potato wedges with oil, herbs and salt
- Arrange in a single layer on the pan, making sure not to pile one on top of another.
- Roast for about 20 minutes. Turn oven to Broil, and broil for 3-5 minutes, but watch closely so they don’t burn.