Rosemary Parmesan Fries With Garlic Dipping Sauce

Rosemary Parmesan Fries With Garlic Dipping Sauce

Details

Prep Time:  20 minutes
Cook Time:  30 minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  4

Rating:
[Total: 1   Average: 5/5]

Oh, my goodness, what a delicious treat these fries are. And the Garlic Dipping Sauce is insanely good as well. If you would like to make this recipe dairy free then use your favorite dairy free parmesan or cashew parmesan.

  • Garlic Dipping Sauce:
  • 1/2 Cup Mayonnaise
  • 4 Garlic Cloves (Finely Minced)
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 1 Teaspoon Olive Oil
  • 1 Tablespoon Fresh Lemon Juice
  • Fries:
  • 4 Medium Yukon Gold/Yellow Potatoes
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Finely Minced Garlic
  • 1/2 Cup Parmesan
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 2 Tablespoons Fresh Minced Rosemary
  1. For the dipping sauce: In a medium-size bowl whisk together all ingredients until smooth. Cover with plastic wrap and place in refrigerator for 30 minutes while fries cook.
  2. Preheat oven to 400 degrees.
  3. Place a wire rack over a baking sheet. Doing this will help the fries get extra crispy.
  4. Scrub potatoes and slice each potato into about 6 wedges (about 1/2 inch thick). Transfer to large-size bowl and drizzle with olive oil. Toss until well combined. Toss in the minced garlic. Add in parmesan, kosher salt, pepper, and rosemary. Toss until each fry is well coated.
  5. Transfer fries to wire rack and place in oven for 25 to 30 minutes until potatoes are cooked through and golden brown on the outside. If you like them really crispy, bake for an extra few minutes.
  6. Remove from oven and serve warm with garlic dipping sauce.
  7. Serves 4
  8. Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes
  9. “Work With What You Got!”
  10. ©Tiny New York Kitchen © 2021 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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