These baked, rosemary infused, thin cut, sea salted fries are crispy and crunchy on the outside, tender on the inside and bursting with flavour that makes them totally addictive. Paired with a simple homemade mayonnaise they make a perfect snack or side dish with a burger or sandwich.
Dipping these fries in mayo as opposed to ketchup adds a twist of smooth gourmet flavour that goes perfectly with the rosemary. The mayo is super easy to make and although its heavy on the oil it’s definitely worth the indulgence here.
It’s creamy and rich and also makes a great spread for sandwiches or burgers
Sea Salt & Rosemary Fries
- 3 large russet potatoes, washed
- small handful of fresh rosemary, chopped (1-2 tbsp) (or sub dried rosemary)
- 2 tbsp olive oil
- sea salt + black pepper
- Preheat oven to 350 F and line a baking rack with parchment paper
- Cut potatoes into thin sticks and put them in a bowl.
- Fill the bowl with luke warm water (enough to cover all the chopped potatoes) and let sit for 20 minutes.
- After 20 minutes, dry the potatoes well with paper towel or a dish cloth and place in a dry bowl.
- Drizzle with the olive oil and use your hand or a spoon to make sure that all potatoes are coated
- Mix in the rosemary and season to taste with sea salt and pepper
- Place all fries on the baking rack in a single layer and cook for ~30 minutes or until fries are crispy. After 15 minutes toss them around with a wooden spoon to make sure that all sides cook evenly
- 2/3 cup soy milk
- 1 cup canola oil or other neutral oil
- 1.5 tsp dijon mustard
- 1 tbsp fresh lemon juice
- sea salt to taste
- In a jar, mix the lemon juice with the soy milk and stir.
- Mix with a hand mixer and slowly pour in the oil.
- Add the dijon mustard
- Continue mixing until the mixture firms up and has a mayo like consistency, It can take up to 5 minutes
- Season with a generous amount of sea salt for an authentic taste