Fast n’ Easy Oven Fries

Ingredients

• 4 large yellow or russet potatoes (I prefer yellow)
• 5 cloves garlic, peeled
• 2 sprigs rosemary
• 3 tbsp olive oil
• Fine kosher or sea salt

Directions

1. Prep the potatoes: Place a large pot of water, 1 tbsp salt, rosemary and 5 garlic cloves over high heat until boiling. Peel potatoes and slice LENGTHWISE into 3/4-inch thick rectangles (fry shape). They should be as long as the potato is. Try not to slice too thin as they will break apart! Once water is boiling, add sliced potatoes. Cover with lid and boil for 5 minutes. Strain and remove rosemary sprigs (if some rosemary leaves are still there that’s totally fine!). While potatoes are still in the strainer, drizzle with 3 tbsp of olive oil. Toss in the strainer, allowing excess liquid/oil to drain out. Be careful not to toss too aggressively as the potatoes will break apart.
2. Bake the potatoes: Preheat oven to 400F. Transfer potatoes to a parchment-lined baking sheet. They should sit flat in one even layer, if there are too many potatoes to sit flat then do this on two baking sheets! Sprinkle with 1-2 tsp of salt (optional: use seasoning salt!). Bake in oven for 15 minutes, then carefully flip/stir potatoes. Return to oven and bake for another 10-20 minutes, or until golden brown. Serve hot.

Optional: keep the garlic after roasting and mash it up then mix with mayo for a quick roasted garlic mayo!