I’ve been meaning to share this recipe for about a year now, because that’s about how long I’ve been making this super easy spin on homemade french-fries.
Using a mix of frozen (yes frozen) sweet potato and regular fries I’ve combined olive oil, garlic, fresh Parmesan cheese and rosemary for a new take on an old classic.
I discovered this combo while vacationing last summer on 30A. We had this big, beautiful kitchen to cook in and had the urge to whip up burgers and all the sides. But without frying or wanting to take the time to cut up the potatoes and soak them I opted for high quality, organic frozen fries (I prefer this brand).
While the fries roast in the oven, per the bags directions, finely chop up a a few sprigs of rosemary and shred about a cup of fresh Parmesan cheese, then set to the side. Next, combine 4-5 cloves of diced garlic to about 1/2 cup – a cup of olive oil on the stovetop and cook until warm. You want to try not to cook olive oil on too high of a temp as that’s when possible carcinogenic toxins can occur.
Anyway, once the fries are done drizzle the garlic-olive oil concoction over the fries and top them immediately with freshly grated Parmesan & rosemary. The result, mouth-watering french fries that transported me to a seat at the bar of my very favorite gastro pub. Trust me, everyone was a fan. Not only of the taste, but also of how easy they were to make.
And while I’ve been loving these as an easy summer side to burgers, this would also be fun for a “fancy” steak night at home, or if you’re trying to be healthier pair them with a great summer salad. And if you’re hosting a party, think about rolling parchment into a funnel shape and filling it with fries. Literally the possibilities are endless. Enjoy! Truly, MKR
I have not seen this type of cooking french fries before. The first thing we imagine speaking about french fries is McDonald’s and BBQ sauce or cheese sauce (depending on your preference). I think french fries in the oven are a healthier version of the usual dish, and parmesan and rosemary will turn out to be an interesting accent and will make the dish piquant. Thank you for the idea, I will definitely try to cook it in the nearest future!