Making French fries from scratch takes some additional effort up front, but the pay-off is so worth it. The freshly cut potatoes lend a richer taste that, in this case, complements the fresh rosemary and garlic. What results here is the fry of our dreams: crispy on the outside and soft and pillowy on the inside. Each bite is herby perfection.

This recipe yields 4 servings

INGREDIENTS

8 yukon gold potatoes
1 tablespoon olive oil
5 cloves of garlic, crushed
5 sprigs of fresh rosemary or 1 tablespoon dried
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

8 yukon gold potatoes
1 tablespoon olive oil
5 cloves of garlic, crushed
5 sprigs of fresh rosemary or 1 tablespoon dried
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 450 degrees Fahrenheit / 230 degrees Celsius.
2. Wash potatoes and cut them into fry shapes. Place them in a bowl and cover with filtered water. Let them sit for at least 10 minutes.
3. Drain the water from the bowl and add the remaining ingredients. Toss the potatoes so the garlic and herbs are evenly incorporated.
4. Spread them on a baking tray lined with parchment. Make sure they are not overcrowded. Use multiple trays if necessary so the fries have plenty of space to crisp.
5. Bake for 10 minutes. Then flip and bake for another 10 minutes.
6. Bonus step: Place fries in a skillet on high heat with 1 tablespoon of bacon grease or coconut oil. Cook until crispy.

Tips

**We paired this recipe with Primal Kitchen’s Organic Unsweetened Ketchup.