Hello and happy Wednesday! Hope everyone is having a good week so far, and eating some good food in the process. Last night I was craving a homemade chicken burger with shredded lettuce, sliced onion, pickle (you gotta have the pickle), mayo, ketchup and some Dijon. I doctored it up with one of my favorite seasoning blends that I got out in San Fran called, appropriately, OMG which in this case stands for Onion, Mustard, Garlic but might as well just stand for Oh, My, God, it’s that good! It’s a mix of onions, mustard, garlic, shallots, sel gris, black pepper, rosemary and oregano and chili. It’s my fave sprinkled on any kind of burger which is how I used it last night. If you want to try it out, here’s the link (which reminds me, I need to purchase more)!


But, I digress! This post is really about some fabulous roasted potato fries that I made last night. I roast potatoes all the time…russet, fingerling, Yukon gold and sweet potato. Depending on the the type of potato, I change the flavor profile (for example, I season my sweet potatoes with salt, cayenne, cinnamon and if I’m feeling extra – maple sugar). Yes, please!

Last night I had two giant russet potatoes staring at me which I knew I wanted to make into fries. Typically I’ll toss in a mixture of olive oil, salt, pepper, rosemary and oregano and roast at 425 degrees F. Last night I decided to add a garlic/lemon/herb oil flavor profile at the end of the cooking which made these extra special and super delicious. This isn’t really an exact recipe per se, more a method, but you’ll get the idea and can modify based on the number of potatoes you have.


First, preheat your oven to 425 degrees F. Slice your potatoes (again, I used two large russet potatoes) into long strips. Fill a large bowl with cold water and soak the sliced potatoes for a bit which removes some of the starchiness and helps them to crisp up better in the oven. You can soak anywhere from 15-30 minutes and prep the garlic/herb oil while soaking. In a small bowl combine 2-3 tablespoons of olive oil, three large grated cloves of garlic, salt, two tablespoons of finely chopped herbs (last night I used parsley, oregano and rosemary) and zest of half to 3/4 of a lemon. If you think you need a little more oil once everything is combined, go for it. Let oil mixture rest until potatoes are done baking.


Drain sliced potatoes in a colander and pat dry with paper towels. Lay evenly on a baking tray and drizzle with olive oil, salt and pepper. Toss with your hands to ensure everything is coated well. Bake for 35-45 minutes (could go longer or shorter depending on your oven). I typically just watch them as I go checking after 20 minutes to give them a good turn with a spatula and then watch them til they reach a light golden brown turning periodically. Right before they finish, turn on your broiler and broil them for 2 minutes to add to the crispy factor. Remove from oven and coat the potatoes with the garlic/herb/lemon mixture giving everything a good stir and a little more salt if needed (potatoes crave salt). That’s it! The smell of hot potatoes and a fresh garlic, lemon herb oil is pretty much heaven on earth. Serve with your favorite fry condiments and you’re done! Such a flavorful side dish and perfect for summertime BBQ’s. Enjoy!




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