Garlic and rosemary thin baked fries

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These garlic and rosemary flavoured thin fries would make a fabulous accompaniment for almost any dish, or even a snack on their own. They are baked rather than fried so are possibly slightly healthy!

The recipe idea and the pictures come by courtesy of 'I believe I can fry' and this was the first recipe I chose from her collection after she gave us permission to share her ideas.

Ingredients

• 2 Russet potatoes, peeled and cut into thin fries
• A good splash of olive oil
• ¼ teaspoon garlic powder
• 1 teaspoon rosemary leaves, finely chopped.
• The original recipe specified dried rosemary, I tend to use fresh rosemary as I have so much of it. In a recipe like this it probably doesn't hurt to throw a few sprigs onto the baking tray just for the aroma, Jamie Oliver style.
• sea salt
• Black pepper

Mise en place

• Pre-heat the oven to 230° C (450° F - gas 8), [fan oven 210° C & reduce cooking time by 10 mins per hour]
• Soak the thin cut fries in cold water for 10 minutes

Method

1. Rinse and drain the chipped fries and pat dry on paper towels.
2. Add the rosemary leaves and garlic powder and black pepper to the oil and mix well, a pestle and mortar will bring out the flavour of fresh rosemary leaves.
3. Add the oil and potatoes to a large lock & lock-style box, close the lid and shake well to coat the fries.
4. Spread the fries evenly on a foil-lined roasting tray.
5. Bake for 30 minutes turning a few times.

Serving suggestions

Serve immediately, seasoned with sea salt.