Baked Rosemary Garlic French Fries


Ever since I waited tables at the Spotted Pig way back in 2006, I have been obsessed with perfecting my own rosemary garlic french fries.  The Spotted Pig's shoestring french fries with fried rosemary and garlic chips will definitely make your heart go pitter -patter, pitter-patter.  Unfortunately, they may also make your heart go phut, phut, phut, eeeeee-arrrrrr- kerplunk because they are basically just a whole lotta oil with a little starch.  Over the years, I've tinkered around with my own recipe and I think I've devised a delicious and healthy (well, healthIER) alternative to the Spotted Pig french fries.  Baked fries using nutritious red potatoes with loads of garlic and rosemary!!  Enjoy!

Yield:  serves 12


  • 8 medium to large size red potatoes
  • 1/2 cup coarsely chopped rosemary
  • 2 bulbs garlic sliced into thin chips
  • salt
  • 2/3 cup vegetable oil 
  • Spray vegetable oil

Preheat oven to 425 degrees. Cut the potatoes into thin fries and put in a large bowl.  Cover with cold water and set aside.  Remove the rosemary from the stem and separate into individual leaves.  Slice the garlic into thin chips.  Drain the potatoes, lay out onto a towel and pat dry.  Set out two baking sheets and pour 1/3 cup of vegetable oil in each pan.  Put the pans into the oven for 5 minutes so the oil gets hot.  Lay the fries out on the pans in one layer, there should not be any overlap of the fries.  If all of the fries don't fit in the pans, you can set them aside and do a second batch.  Spray the tops of the fries with vegetable oil and bake for 20 minutes.  Then remove from oven and with a metal spatula carefully turn the fries over.  They will be pretty soft at this point so you will need to turn them over carefully so they don't break.  Sprinkle the garlic and rosemary over the fries and spray with vegetable oil.  Bake for an additional 20 minutes or until the fries are golden brown and crispy.  Remove the fries from pans and put them onto paper towels to cool a little.  Sprinkle generously with salt and serve.