Best 4 Salty Rosemary Fries Smashburger Fries Recipes

Garlic and Rosemary Oven Fries image

Provided by Valerie Bertinelli

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

1/4 cup olive oil
8 garlic cloves, smashed
2 rosemary sprigs, plus additional for garnish
6 small russet potatoes, peeled
1 teaspoon paprika
Kosher salt

Steps:

Preheat the oven to 450 degrees F with a large rimmed baking pan inside.
Put the olive oil, garlic and rosemary in a small saucepan and warm over medium heat until just starting to bubble. Turn off the heat and let steep 20 minutes. Discard the rosemary sprigs and garlic.
While the oil is steeping, cut the potatoes into 1-inch-thick wedges. Put the potatoes in a large bowl and toss with the oil, paprika and 1 teaspoon salt.
Carefully remove the baking pan from the oven and spread the potatoes on the hot pan in a single layer. Sprinkle with another pinch of salt and roast until the undersides are golden brown, about 20 minutes. Flip the potatoes and continue to cook until golden brown all over, 15 to 20 minutes more.
Serve garnished with a rosemary sprig.

Salty Rosemary Fries (Smashburger fries) Recipe - (3.8/5) image

Provided by á-7198

Number Of Ingredients 7

2 large baking potatoes
2 tablespoons olive oil
1 large garlic clove, minced
2 teaspoons dried rosemary
1 1/2 teaspoons kosher salt*
3/4 teaspoon freshly ground pepper
Vegetable cooking spray

Steps:

Preparation Cut each potato lengthwise into 10 to 12 wedges. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat. Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 35 to 40 minutes or until golden brown. *3/4 teaspoon iodized salt may be substituted for 1 1/2 teaspoons kosher salt. Southern Living OCTOBER 2003

Rosemary Shoestring Fries image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 4

3 russet potatoes (about 1 1/2 pounds total)
Vegetable oil, for frying
1 bunch fresh rosemary
Kosher salt

Steps:

Peel potatoes and slice lengthwise into 1/8-inch planks, then cut lengthwise into 1/8-inch juliennes (or use a Japanese mandoline fitted with the julienne blade). Immediately submerge in a bowl of cool water; let stand 10 minutes. Drain; lightly press potatoes between paper towels or clean kitchen towels to dry completely.
Fill a heavy pot with about 1 1/2 inches oil (it should come no more than a third of the way up sides of pot). Heat over medium-high until a deep-fry thermometer reaches 365 degrees.
Carefully add rosemary sprigs to oil and immediately cover pot with a splatter screen or lid for a few seconds to prevent splattering; remove screen when popping sounds subside. Fry until darkened slightly and bubbles surrounding sprigs begin to subside, about 30 seconds. Transfer to a paper towel-lined tray; season with salt.
Return oil to 365 degrees and fry potatoes, a handful at a time, until crisp and just beginning to turn golden, about 2 minutes per batch (returning oil to 365 degrees between each batch). Transfer to paper towels; season with salt. Toss fries with rosemary to combine; serve.

Rosemary Oven Fries image

Provided by KDub275

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

4 potatoes (I like russet or Yukon gold)
2 tablespoons oil
1 tablespoon dried rosemary
salt and pepper, to taste

Steps:

Preheat oven to 425.
Scrub the potatoes. Peel, if you prefer skinless fries.
Slice potatoes lengthwise into strips. Place in large mixing bowl.
Pour oil over potatoes. Sprinkle rosemary, salt, and pepper over potatoes and toss to coat.
Line a baking sheet with tin foil and coat with non-stick cooking spray.
Arrange potatoes in single layer on sheet and bake for 10-12 minutes. Turn potatoes, and continue baking for another 10-12 minutes.