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Crispy baked rosemary fries
Preparations were really quick
Ehm, they were gone in a flash!
INGREDIENT (1 portion, cause you don't want to share them, trust me):
- 550g large salad potatoes
- Some rosemary
- Sea salt
- Black pepper
- Garlic powder
- Oil (sunflower oil or extra virgin olive oil)
• Avocado mayo (recipe here)
Preheat the oven to 200C (400F)
Cut potatoes into chips sized slices - I used a slicer (see image above) as I thought it would save time but it didn't really work out well, next time I will cut them by hand again. Oh, and keep the skin on, it tastes nicer and is more nutritious.
Put them into a bowl, add some sunflower or extra virgin olive oil and season them with rosemary, salt, black pepper and garlic powder and mix together well. Let rest for 10 minutes for the flavours to get absorbed (admittedly I was impatient and didn't wait and they still tasted amazing).
Line a baking tray with baking paper. Grease the baking paper with some oil and then add the sliced and seasoned potatoes on it. Make sure they aren't on top of each other or too close together.
Bake for 35 min or until brown and crisp.
Done! Serve with a dip of your choice. Enjoy!
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