You are going to need some awesome homemade oven fries to go with all those burgers you’ll be grilling this Summer. There’s a trick to getting the perfect crispy outside while keeping them soft on the inside. We think these will be the best crispy oven fries you will ever make at home. You’ll be passing up those bags of french fries in the freezer section when you see how much better these oven fries are!
The trick to getting the crispy outside while keeping the creamy potato texture on the inside is to parboil the potato wedges. Before baking the potato wedges will be coated in a mashed potato like paste which is key to creating the crispy texture after baking. To up the flavor party, these fries are tossed in a rosemary garlic infused oil for extra flavor.
When peeling and slicing the potatoes into wedges, keep a big bowl of water near by to keep them completely submerged while you work.
While the potato wedges are in a big pot to parboil, you’ll make the rosemary garlic flavor infused oil. You’ll toss the potato wedges in the oil, and reserve the rosemary and garlic to be added after baking.
Here’s a look at the potato wedges right before baking. You can see they have been tossed with the flavor infused oil and they all have a mashed potato like paste coating each one. This is the key! Here you will season them well with salt and pepper.
Garlic and Rosemary Crispy Oven Fries
- 5 pounds russet or Yukon Gold potatoes peeled and cut into long wedges about 6 or 8 pieces per potato
- 6 tablespoons extra virgin olive oil
- 1 tablespoon rosemary leaves chopped
- 2 teaspoons garlic minced
- 1/2 teaspoon baking soda
- 2 tablespoons kosher salt
- sea salt and pepper to taste
- flat leaf parsley chopped (optional garnish)
Preheat oven to 450 F.
In a large pot with a lid, bring 2 quarts of water to a boil. Once the water is boiling add in the kosher salt and the baking soda and stir.
Add in the peeled potato wedges, and return to a boil. Reduce to a simmer for about 10 minutes. Test a potato with a knife to see if it is partially cooked. It should have a little resistance.
In a small sauce pan combine the olive oil, chopped rosemary leaves and minced garlic. Cook on medium heat until the garlic turns a golden color, about 3 minutes. Strain the oil through a fine mesh strainer and set the rosemary and garlic aside to add back in later.
Drain the potato wedges and add them back into the hot pot they cooked in to allow any excess moisture to evaporate. Drizzle the flavor infused garlic all over the potatoes and toss well.
As you toss, a thick layer of mashed potato-like paste will coat all the potatoes. This is key to getting them perfectly crispy after baking!
Spread the potato wedges out on a parchment lined sheet pan and season well with salt and pepper.
Move the sheet pan into the oven and bake for 20 minutes, without tossing them.
At 20 minutes take the pan out to gently toss the potato wedges by lifting up each side of parchment paper to move them around. Spread them back out to bake again for another 30-40 minutes longer.
While still warm sprinkle the garlic and rosemary over the fries. Season with more salt and pepper if desired.
Serve the fries right on the sheet pan or move to a bowl to serve.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
We had homemade burgers and fries for dinner, and these crispy oven fries were perfect!
*this recipe adapted from Serious Eats