Perfectly Crispy Rosemary Baked Fries

These are perfectly crispy rosemary baked fries. Just a quick soak of 10 minutes leads to the best baked fry I’ve ever tasted.
Perfectly crispy rosemary baked fries

The elusive perfectly crisp baked fry. I’ve been chasing it for years.

There was the slice into circles and spray both sides with cooking spray phase, the spend far too long cutting into matchsticks phase and most recently, giving up on the “fry” look altogether and just roasting in cube form phase.

They all had their downfalls for one reason or another and none really tasted like a legit fry with that perfect crisp exterior and soft inside. I had pretty much all but given up on hopes of finding a simple recipe that didn’t require hours of soaking or a deep fryer, neither of which I was willing to succumb to. And then, I saw Kathryne’s post. It’s like the clouds opened up and beams of sun came out. 10 minutes of soaking? I can handle that. Parchment paper, oil for tossing and a low rack in the oven? Simple!

Crispy rosemary baked fries

I think I was one of the first comments on that post saying I was going to try it out. And I did. About 5 times over in the 10 days since it was published. In my defense, I had 2 CSA bunches in that timeframe both with potatoes that came with the disclaimer “they’re from last year so once they see light, they’ll start to sprout”. Using them immediately seemed like a better option than finding a dark, damp place for them to hide out in my house.

Despite the smoke alarm going off 3 out of the 5 times and Ginger hiding in the laundry room each and every time, these are hands down the most perfectly crisp baked fry I’ve ever tasted.

Rosemary baked fries

While the plain are pretty amazing themselves, I opted to spice things up a bit with some seasonings and fresh rosemary. I know most people think of rosemary as a winter herb, but it’s growing like a weed in a pot on my front steps to point where it’s approaching the size of a small toddler. Something had to be done.

There’s so many possibilities. Garlic and truffle salt. Rosemary and parmesan. Scallions. Even cheddar would be amazing. Give me a week and I’ll probably have tried them all.

Perfectly crispy baked fries

The only disappointing thing about these was running out of ketchup midway through and having to use salsa instead.

Not the same.

Method slightly adapted from Cookie and Kate

Serves 2     adjust servings

Perfectly Crispy Rosemary Baked Fries

Cook Time 30 min Prep Time
Preparation 15 min Cook Time
Total Time 45 mins Total Time

These are perfectly crispy rosemary baked fries. Just a quick soak of 10 minutes leads to the best baked fry I've ever tasted.

Ingredients

  • 3 small russet potatoes, scrubbed and cut into "fry-like" slices
  • 3 tablespoons extra virgin olive oi, divided
  • salt & pepper
  • 1/2 tablespoon rosemary + more for garnish, chopped
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin

Instructions

  1. Preheat oven to 475 degrees and adjust a rack to the second slot from the bottom.
  2. Line a baking sheet with parchment paper, drizzle with 2 tablespoons of oil and a pinch of salt & pepper.
  3. In a medium bowl, cover potato slices with hot water and let soak for 10 minutes.
  4. Drain potatoes and pat dry.
  5. Toss potatoes with remaining tablespoon of olive oil, cayenne, smoked paprika, cumin and additional salt & pepper.
  6. Spread out into an even single layer on the baking sheet and cover with foil.
  7. Bake for 5 minutes and then remove foil.
  8. Bake for another 10 minutes then rotate the pan.
  9. Bake for another 5 minutes then remove pan from oven, flip each fry individually and bake for 5 more minutes.
  10. Remove from oven, sprinkle with more salt & pepper to taste and garnish with additional rosemary.
  11. Enjoy immediately.

69 Comments

  1. Jess

    YUM! My husband has a deep fryer and always soaks the potatoes first — yet somehow whenever I make “my version” which is baked, I never think to soak them first. DUH me!! PS I LOVE rosemary on sweet or regular baked potato fries, just goes SO well together. Ditto cayenne pepper. yummy.

    Reply
  2. Cookie and Kate

    Yours look perfect! Wish I had a surplus of potatoes to give me an excuse to make batch after batch. It’s getting too hot to turn on the oven, but those fries are worth it!

    Reply
  3. Kat

    These look absolutely perfect! When i run out of ketchup, I use Ranch dressing, or vinegar, depending on how desperate I am. Hot sauce works too.

    Reply
  4. Rachel

    Ah! I’m so excited to try these! We’re always trying to perfect baked fries as well, and who doesnt love rosemary on potatoes!?! Thanks!

    Reply
  5. Rachel R

    Glad to hear I’m not the only one whose smoke alarm goes off when cooking at high temps! Living in an apartment, I’m pretty sure my neighbors hate me. Still, I think I might have to risk that to make these fries! They look delish :)

    Reply
    1. Running to the Kitchen Post author

      Isn’t it crazy how they go off with high temps?! I swear the oven was not smoking that much at all! so weird.

      Reply
  6. Calee (@chimes)

    I must have seen these on instagram or something because I knew you were going to post this! I am anxiously awaiting non-hot weather so I can turn my oven on and make these.

    Reply
  7. Jackie

    I feel like I comment here every. single. day. because these recipes are always amazing! Eric and I are constantly trying to make homemade fries and while they TASTE good, the texture is never quite right. They’re either too slippery or too mushy or burned. I’ll be making these this weekend for sure. Do you think this recipe would work with sweet potato fries? My mind is racing with the possibilities . And have you ever thought of making your own homemade ketchup? I hear it’s not as complicated as I think it is and it seems perfect for situations like yours. I hate running out of ketchup. It’s the pits.

    Reply
    1. Running to the Kitchen Post author

      I haven’t tried yet with sweet potatoes and I’m not totally sure since the starches are different (?) but I plan on testing it out soon!

      Reply
  8. Dawn

    I love crispy fries and these look delicious! I would love to try this method with sweet potatoes and a little aioli!

    Great blog!

    dawnbydawn.com

    Reply
  9. Heidi @ Food Doodles

    I LOVE baked fries. Like, seriously can’t get enough. It took me a long time to get good result though. I’ve been soaking my potatoes in cold water, not hot. I’ll try the hot water next time :D These look so good. I think fries need to go on the menu in the next couple days, haha.

    Reply
  10. Miriam@Bellaspire

    I make mine this way apart from the soaking step. I can’t wait to try it. I’m also going to try it with sweet potatoes, cinnamon, and chili powder and see how that works. Just in time for cookout season!

    Reply
  11. Margarita

    I saw Kathryne’s post too and was so curious about the soaking method. I have been baking my fries and because they taste good anyways, I have given up on trying to make them crispy. But now that there’s two proofs that they can turn out crispy in the oven, I will have to give this a try. So glad to know that you’re enjoying your CSA. I should sign up for it… but am always afraid that I won’t ever get to use up everything.

    Reply
    1. Running to the Kitchen Post author

      There’s no problem using it up over here. I’m splitting a share with someone but they say it’s enough to feed 4 ppl and since we’re only 2 it technically should be enough. I end up needing at 50% more stuff though for the week. I think they underestimate the amount of fruits & veggies we eat!

      Reply
  12. katie @KatieDid

    Love the ‘enjoy immediately’ note at the bottom, which I’m pretty sure you said didn’t exactly happen. Although… I’m sure one or two made it straight from the oven to your mouth and you enjoyed the crispiness.

    Reply
  13. Nina

    I have never soaked it in water…this is new to me. Yours look so beautiful….baked fries are my fav:) Came here thru twitter….you have a great blog:)

    Reply
  14. Julie @ Table for Two

    you have no idea how obsessed with fries I am. especially the rosemary herbed kind. i get them at the grocery all the time but they’re never that great, obviously. ugh, you’re making me crave these fries beyond belief right now. LOVE this, seriously, i just want to lurch at the screen and grab one.

    Reply
  15. Rachel @ Baked by Rachel

    Never ever ever skim… I thought you admitted to planning weed in a pot in your kitchen lol. Maybe I need a nap? I’m seriously head over heels in love with potatoes and can’t get enough of them. I love a good potato wedge (so much easier than french fry style for sure!).

    Reply
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  17. Zinderella

    I love everything about the recipe + photos, thank-you so much for sharing! I followed the recipe to the letter, except I did not have a baking sheet and used a baking pan instead. The fries smell great but are mushy…..perhaps the high sides of the baking pan held in moisture? Has anyone else had the same experience? I shall persevere and will try this recipe again once I find a baking sheet!

    Reply
  18. Zinderella

    Then again, perhaps my oven just can’t get hot enough even at the recommended 475. It’s the first time I have cranked the heat up that high in the oven. The parchment paper only browned on the edges, not uniformly like in the photo. I ‘dried out’ the fries in a frying pan on medium heat and we enjoyed our hot potato wedges, with ketchup of course :-)

    Reply
    1. Gina Matsoukas Post author

      I’d be surprised if the difference b/w the sheet and the pan would not allow them to crisp up. That’s weird! the temperature of the oven however, is a legit concern. Definitely worth checking the accuracy of the oven to know (for this and all other recipes!) if yours is running low.

      Reply
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  20. Miriam

    Thank you for understanding the absolute essential nature of ketchup to this endeavor. It’s like no one in my house understands this but me.

    Reply
  21. CaroHeyl

    I just tried those. They’ve been on my list for a while now and I just made them. Soooooooo delicious. Thanks for the great recipe.

    Reply

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