First I thought there is no need to add this recipe here, because everybody knows these potatoes anyway. But while reading a cookbook, I realised, there are also so many recipes in there, I thought everyone knew. So I decided to post my rosmarin oven fries today.
This is my version of the classic rosmarin oven potatoes.
They changed into fries, while cooking them a couple of times with friends (thanks, Patty) and are now crispier and faster cooked through.
- 6–7 big potatoes, if you use medium potatoes use some more
- a 15cm sprig rosmarin, leaves picked
- olive oil
- salt & pepper
Preheat the oven to 190–200°C.
Thoroughly wash the potatoes and cut away all the dark spots.
Depending on the size of your potato, cut it in 1 cm thick slices and again in 1 cm thick sticks.
Now all you have to do is, place them on a baking sheet, season generously with salt and pepper, add the rosmarin, drizzle with the olive oil and mix very well with your hands. Make sure that all potato chips are coated with the seasoned oil. Now put the baking sheet in the oven and let cook for about 20 min. Using a spatula turn over everything, and cook again for at least 10 min, maybe you need to toss the chips once again. I like them quite dark and crispy, that takes about 40 min.