These garlic rosemary fries are a family favorite. (They’re actually my favorite food group!) Made with potatoes, rosemary, garlic, and salt, it doesn’t get much better than that! They are baked in the oven but come out perfectly crispy every time. They pair perfectly with this roasted garlic sauce.
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Table of Contents
Why You’ll Love This Recipe
These rosemary garlic fries come out crispy in your oven, and that’s something you can feel good about. No frying here! They’re a healthy side or snack that you can feel good about serving your family, and come out so perfectly flavored, you may just have to go make a second batch right away!
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Ingredients + Substitutions
Rosemary salt fries only require a few ingredients, but you can make any swaps you need. Here are some helpful hints:
- Potatoes: I use russet potatoes for my crispy rosemary fries, though you can substitute with whatever potatoes you have on hand.
- Garlic: Go with fresh minced garlic if you like, or you can use garlic salt instead of garlic powder, but just omit the salt.
- Herbs: Is your dried rosemary all out? You can experiment with other herbs like Italian seasoning.
- Cheese: Feel free to add a little vegan parmesan cheese to take these rosemary French fries to the next level.
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Garlic Rosemary Fries
Make a wholesome side that feels like a treat in no time at all! These simple steps will have you churning out rosemary garlic fries like a pro:
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- Preheat oven to 400°F and cover baking sheet with parchment paper.
- Wash potatoes and cut into 0.5 in/1.25 cm-wide fries.
- In a mortar and pestle, combine rosemary, garlic powder, and salt and grind into a fine powder. (Some chunks of rosemary will remain, which is ok!)
- Add potatoes to a bowl and sprinkle the herb and salt mixture over the fries, along with the cornstarch and oil, and toss thoroughly until evenly coated.
- Spread French fries on prepared baking tray and bake for 20 minutes.
- Flip fries and cook for another 15-20 minutes. (Feel free to ‘broil’ for the last 5 minutes for extra crispiness.)
- Sprinkle with flake salt and enjoy!
Servings Ideas
Whether you plan to eat these rosemary salted chips as a standalone or want to pair it with something else, you’re in the right place. I love serving them with my chickpea veggie burger, lentil sloppy joes, veggie black bean burger, and beet hummus sandwich. Want to lighten things up? Eat them with my tomato and spinach salad, spinach kale salad, or fattoush salad. These rosemary French fries are tasty alongside Kale Apple Slaw! It adds a refreshing touch to these starchy fries. And of course, if you want to dip and dunk them in ketchup, go for it, though you could also dip them into my vegan pesto or roasted garlic sauce for a bistro feel.
Storage Tips
We never wind up with leftovers, but if you somehow do, put these rosemary garlic fries in an airtight container with a paper towel in the fridge, and they’ll be good for up to 4 days. I recommend using the air fryer to warm them back up again. If you don’t have an air fryer, heat them up in a skillet on the stove. (Microwaving them can make them floppy.)
FAQ
Yes! Rosemary has that wonderful, herby flavor, and paired with garlic, it gives these fries an elevated flavor.
You can eat rosemary fries on their own with your favorite dips or sauces, add them alongside a sandwich or wrap, or make them your special treat along with a crunchy, fresh salad.
Rosemary is a winning match for fries, though thyme, oregano, basil, or Italian seasoning would also be delicious.
More Vegan Potato Recipes
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Recipe
Rosemary Fries
Ingredients
- 3 large russet potatoes, washed + chopped into French fries
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons corn starch
- 1 tablespoon avocado oil
- Flake salt, for topping
Instructions
- Preheat oven to 400°F/200°C and line baking sheet with parchment paper.
- Wash potatoes and cut into 0.5 in/1.25 cm-wide fries.
- In a mortar and pestle, combine rosemary, garlic powder, and salt and grind into a fine powder. (Some chunks of rosemary will remain, which is ok!)
- Add potatoes to a bowl and sprinkle the herb and salt mixture over the fries, along with the cornstarch and oil, and toss thoroughly until evenly coated.
- Spread French fries on prepared baking tray and bake for 20 minutes.
- Flip fries and cook for another 15-20 minutes. (Feel free to ‘broil’ for the last 5 minutes for extra crispiness.)
- Sprinkle with flake salt and enjoy!
Notes
We never wind up with leftovers, but if you somehow do, put these rosemary garlic fries in an airtight container with a paper towel in the fridge, and they’ll be good for up to 4 days. I recommend using the air fryer to warm them back up again. If you don’t have an air fryer, heat them up in a skillet on the stove. (Microwaving them can make them floppy.)
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