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Tuesday, July 7, 2015

Oven Roasted Rosemary Potato Fries

Potatoes are on the menu at our house only about once a month, and generally in the form of frozen french fries or tater tots that have been crisped in the oven while hamburgers are grilling. 

As a general rule, I do not capitalize the word 'French' in french fries because I do not consider them worthy of capitalization unless, of course, at the beginning of a sentence. I have consulted with Merriam-Webster and it seems that I am actually correct using lowercase, although it is noted that the first f is often capitalized. The French have given far more than their fair share to the world's cuisine, french fries NOT amongst them. The origin is from Belgium, where they are adequately named pomme frite. Note no capitalization. 

Oven Roasted Rosemary Potato Fries are a wonderful alternative to french fries and worthy of capitalization!

Fresh rosemary yields the best result, but dried rosemary could be substituted. We are fortunate to have next door neighbors with a rosemary bush in their front yard landscape. They mentioned to my husband that we are welcome to help ourselves and on occasion we do! (Note: this is a different neighbor from the foodie neighbor mentioned in a previous post.) We are quite fortunate to have wonderful neighbors on either side of us!


  • 1 - 1 1/2 pounds potatoes (my preference is for the smaller sized potatoes, not the large baking potatoes although either variety will suffice)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh rosemary, finely chopped 
  • 1 teaspoon kosher salt (more or less to suit personal taste)


  1. Preheat oven to 425F.
  2. Thoroughly wash and dry potatoes and cut into wedges and place in large bowl. (My preference is for thinly cut wedges, but cut to your preference.)
  3. Add olive oil and mix until evenly coated.
  4. Add rosemary and salt. Mix until evenly distributed.
  5. Place coated potato wedges in a single layer on a parchment-lined baking tray. 
  6. Bake 40 minutes or until desired doneness is achieved. Note that baking time may vary depending on various oven settings as well as thickness of potatoes. If your wedges are thick, you may need to turn the potatoes on the tray mid way through baking. 


Gloria Baker said...

I love these rosemary potato fries:))

Pam said...

I love potatoes - these look tasty.

Unknown said...

Great combination of flavours.

Rachelle @ Beer Girl Cooks said...

Girl, I never met a potato I didn't love! These sound awesome! French fries, french fries or pomme frite - they're all delicious!

Lavender and Lime ( said...

such an interesting fact about french fries! Pommes frite sounds so posh and these look amazing :)

SavoringTime in the Kitchen said...

Loved reading your review on the origin of french fries, Cali! These sound so delicious and yours look perfectly crisped.