By Chef Gretchen Fayerweather
Extra Thoughts: Crispy and delicious! If your tired of regular ol’ french fries, these make a fun substitute!
Food Prep: Cook time: 35 minutes. To make this faster: use the microwave and stop half way to add more of the oil mixture (see step #4). And then, right before finished baking do step #5.
Ingredients:
4-6 small potatoes, washed well
1/2 cup extra virgin olive oil
4 cloves garlic finely chopped
1 teaspoon fresh (or 1/4 teaspoon dry) rosemary leaves, finely chopped + extra for garnish
1 teaspoon lemon zest grated
1 Tablespoon salt
1. Preheat the oven to 425 degrees. Slice a thin layer off the base of potatoes so they will not roll around.
2. Place potato cut side down. Cut thin vertical slices from one end to the other, careful not to cut all the way through. Use wooden spoons or chopsticks on either side to keep knife form slicing though.
3. In a bowl, combine oil, rosemary, lemon zest and garlic. Place the potatoes on a baking sheet, lined with parchment paper. Drizzle with 1/3 of the oil mixture. Bake for 15 minutes.
4. Then repeat drizzle with another 1/3 of the oil mixture, separating the slices slightly with a knife to get some of the mixture between the slices. Bake 15 minutes more.
5. Drizzle with remaining oil mixture, sprinkle with salt. Return them to the oven for a few minutes, until crisp on the exterior and soft on the inside.
6. To serve, sprinkle with chopped rosemary. I serve these with sour cream, cheese and bacon for treat!
*Save time, grab these kitchen tools:
– Large knife and cutting board
– Sheet tray or pan
– Small bowl
– Parchment paper
– Measuring spoons
– Chopsticks or wooden spoons