Saturday, September 29, 2012

Rosemary and Olive Oil Ovenfries

One of my favorite cheap burger joints is Smashburger. You walk in, look at the menu, pick out what you'd like, order at the counter, and they bring it to your table. Quick, delicious, and no tip necessary - it's like a Panera, but with burgers.
Besides the convenience, however, my favorite part about Smashburger is their delicious rosemary and olive oil french fries. Crispy and delicious without the weight of heavy oils.
So, naturally, I tried to create my own version at home.


As you can see, it turned out pretty well.

To make a heaping plate of fries like this, you will need:

1 russet potato
2 tablespoons olive oil
1 tablespoon cornstarch
1 sprig fresh rosemary

Preheat your oven to 425 degrees F.

Start by peeling your potato. If you like a more rustic feel to your fries, leave some of the skin on, like I did.


Next, slice your potato into matchstick strips, about 1/4 inches thick. I promise, this gets them nice and crispy (but if you like a thicker steak fry feel, just keep them in the oven for an extra 10 minutes or so).


Put your fries into a large plastic bag. Add your olive oil and shake shake shake, shake shake shake, shake your frie-ies.
Next, add your cornstarch. Repeat.


Spread your fries out on a baking sheet and pop em in the hot oven. 


Set your timer for 25-30 minutes, pulling your fries out halfway through cook time and flipping them.

When you're about ready to take your fries out and serve, grab your sprig of rosemary.


Pluck the leaves off of the stem and chop them into little pieces for sprinkling. When your fries are done, add your rosemary and toss to coat.





Fresh, delicious, and oh-so-crispy. The creators of Smashburger would be proud.

Follow Me on Pinterest

3 comments:

  1. I truly like to reading your post. Thank you so much for taking the time to share such a nice information.
    Olive oil

    ReplyDelete
  2. you missed the garlic. Smashfries have olive oil, garlic and rosemary.

    ReplyDelete
  3. Whoops! My mistake - but I promise they still taste delicious without. Call it my own twist on the original recipe.

    ReplyDelete