Whether the main dish is fish, chicken, steak or grilled eggplant - these herb fries are the best and so easy.
Adjust the quantity to your number of diners. For four, I peel four large yukon gold potatoes, and two sweet potatoes, then chop them into long French fries. Place them in a bowl and drizzle with your best olive oil. I buy one from our local wine center, where I can take the bottle back and refill it for about ten dollars - it's an excellent extra virgin olive oil and a great price for this tall bottle. Use around 1/4 a cup--but just make sure you coat them all.
Take a couple of sprigs of fresh rosemary, and chop up the rosemary leaves. You could also use fresh parsley or fresh dill. Toss the rosemary in with the potatoes. Then spread the fries onto two baking sheets so that they can be baked in one layer for the best result. Just the aroma of fresh rosemary gives you energy--so it's great to cook with when you're tired at the end of the day and still need to make dinner. I always keep a pot of rosemary growing year-round. Use rosemary in breads, chicken, and these baked fries.
Bake at 425 degrees for about 35 minutes. So easy, delicious, and almost as fast as the bags of frozen fries! Much fresher too!
Eat, Write, Dream, Stitch