You say po-tate-oh, I say tate-er. You say toe-mate-oh, I say tu-mate-er.
Okay, I don’t really say tater, nor do I say tamater, but lots of folks up here in the North Georgia Mountains do! My girlfriend was telling me about her grandmother making the best “Arsh Tater Soup”. My friend was in her 20’s before she realized that her grandmother was saying Irish Potato Soup. I just love that story!
So if you make this side-dish for your family, you can call them Rose-murry taters and you’ll sound just like one of us Georgia gals!
Okay… let’s get started with 3 peeled, washed, patted dry taters.
Since we talked about budget meals yesterday, I should point out that this recipe will include 3 potatoes, whatever herb you have handy (they are also good without herbs), salt, pepper and olive oil. I think this should be under $1 for 4 servings. Cheap!
Cut potatoes into evenly sized match sticks. You don’t want them too thin because they will stick to the pan, but not too thick because it will take too long to cook. Instead you want them juuuuuust right, as shown above.
If you haven’t worked with rosemary before, well… you should! It’s easy to grow, it adds so much flavor with minimal effort, and it looks fancy. For this recipe I used a single stem of rosemary.
To use the herb, peel the leaves backwards off of the woody stem.
Then discard the stem.
Herbs are easy man, you just gotta try ’em! If you don’t have rosemary, thyme is delicious in this recipe. Oregano is also tasty. Want to forgo herbs all together? That’s fine, just use salt and pepper and the fries are still great.
Go gently into the chop people. Rosemary only needs a couple of little choppitty chops, a slight bruising. Please don’t abuse your herbs, don’t chop them into smitherines.
To maximize your herb love, pick the herbs in full sun. The heat brings their oils to the surface of their leaves, bringing the most flavor to the dish you are preparing. Then you don’t want to over chop them because you will be leaving all of that delicious oil on your knife and cutting board. Just a gentle chop is needed.
Place your chopped potatoes directly in the pan you plan to cook them in. Add a generous amount of salt and pepper.
Pour 2 tablespoons of olive oil directly over the potatoes.
Sprinkle rosemary over all of the potatoes. I usually do the olive oil prior to the herbs because it helps the herb stick to the vegetable a little better. Otherwise, I end up with a bunch of herbs in the bottom of the pan and none on my veggies, and that just won’t do.
This is the point where you call your kids in to the kitchen so they can get their hands messy. Using your hands, rub the oil, seasoning and herbs all over the fries to coat well.
Arrange fries in a single layer. Place in a preheated 375 degree oven for 30 minutes. Half way through cook time, use a spatula to flip the fries. Some may stick, that’s okay…it makes good little crunchy fries that my husband and I fight over.
Voila! Rosemary oven fries the whole family will love.
Rosemary oven fries
1 stem rosemary (approx 1 Tablespoon)
2 tablespoons olive oil
salt & pepper
Preheat oven to 375 degrees.
Peel, rinse and pat dry potatoes.
Cut potatoes into 1/2″ match sticks.
Remove rosemary from stem, then lightly chop.
In the pan you will use to bake fries, mix potatoes, salt, pepper and chopped rosemary.
Arrange fries in single layer.
Bake for 30 minutes in 375 degree oven, flipping fries 15 minutes into cooking time.