Made some oven roasted rosemary fries to go with my burgers this 4th of July. I have had trouble in the past trying to make crispy fries in the oven, but now I have it all figured out.
First I hand cut a couple of large russet potatoes (wash them first!) into fries. I like leaving the skins on, but you can peel them if you like.
Next I chopped up some rosemary (I also chopped up some thyme but I am using it in another dish).
Preheat the oven to 425º.
Now the important part, I use two baking sheets and parchment paper. One baking sheet I preheat in the oven. I found that if you don’t put the fries on a preheated baking sheet they won’t get crisp and tend to adsorb the oil. The only problem is how to get the fries onto the preheated baking sheet quickly.
That is where the second baking sheet and parchment paper comes in. While the oven and baking sheet are heating up, put some parchment paper down on the second sheet and spread the fries around on the paper. Now drizzle some olive oil, chopped rosemary, salt and pepper onto the fries. Roll them around so they get an even coating of the oil and seasoning.
Once the oven and sheet is preheated it is time to transfer the fries to the hot sheet. I put an oven mitt on one hand, open the oven door and pull the rack that has the hot sheet out so the hot sheet clears the oven. Now for the transfer. Pick up the sheet with the fries and parchment paper with the hand in the oven mitt. Hold that sheet directly over the hot sheet as close as you can. Grab hold of one end parchment paper with your other hand to keep the paper lined up with the sheet below, then slowly pull the top baking sheet out letting the parchment paper drop down to the second sheet. Adjust any fries that have shifted and push the rack and sheet back into the oven and close the door.
Roast for 20 minutes then flip the fries with tongs and roast for another 10 minutes.
I served mine with an Aioli dipping sauce.