Roasted Fries Garlic Herbs (Printable version)

Golden crispy fries with garlic herbs

# What You'll Need:

→ Potatoes

01 - 2 lbs russet potatoes, peeled (optional) and cut into ⅓-inch thick fries

→ Seasonings and Oil

02 - 3 tbsp olive oil
03 - 1½ tsp sea salt
04 - ½ tsp freshly ground black pepper

→ Garlic and Herbs

05 - 3 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh rosemary, finely chopped
08 - 1 tbsp fresh thyme leaves, finely chopped (or 1 tsp each dried herbs)

→ Optional Garnish

09 - ¼ cup grated Parmesan cheese

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place cut potatoes in a large bowl, cover with cold water, and soak for 20 minutes. Drain and pat completely dry with a clean towel.
03 - Toss potatoes with olive oil, sea salt, and freshly ground black pepper until evenly coated.
04 - Spread fries in a single, even layer on the prepared baking sheet, avoiding overcrowding.
05 - Bake fries for 25 minutes, then use a spatula to flip them evenly. Sprinkle minced garlic over the fries.
06 - Return fries to oven and bake an additional 10 minutes until golden and crispy.
07 - Remove fries from oven and immediately toss with parsley, rosemary, and thyme. Sprinkle with Parmesan cheese if using.
08 - Serve hot, garnished with extra fresh herbs as desired.

# Expert advice:

01 -
  • They're crispy on the outside, fluffy inside, and require zero deep frying or guilt.
  • The garlic and herbs are added late enough to stay fragrant and vibrant, not burnt or bitter.
  • You probably have everything in your kitchen right now, and it genuinely tastes better than takeout fries.
02 -
  • The soak truly matters—I once skipped it thinking I was saving time and ended up with mushy centers no matter how long I roasted them.
  • Overcrowding the pan is the biggest mistake; give the fries room so steam can escape and they'll crisp, not steam.
03 -
  • Use convection bake if your oven has it—the moving air crisps the fries faster and more evenly.
  • Cut the potatoes as uniformly as possible so they finish cooking at the same time; uneven sizes mean some are crispy while others are still soft.

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