Three Herb French Fries
The best, most crispy french fries tossed in three herbs.
Ingredients
- 1 ½ pounds russet potatoes about 4 medium potatoes
- 3 tablespoons olive oil
- 4 cloves garlic minced
- ½ teaspoon onion powder
- 3 tablespoons fresh sage finely chopped
- 3 tablespoons thyme finely chopped
- 3 tablespoons rosemary finely chopped
- Salt and pepper to taste
Instructions
Prepare the French Fries
- Cut the potatoes into ¼ inch planks and then into ¼ inch strips. Put the cut potatoes into a large bowl filled with warm water. Let them sit for about 15 minutes. Then pat dry thoroughly.
- Toss the potatoes in the oil, salt, pepper, onion powder, garlic, and ⅔ of the chopped herbs.
Oven-Baked Method
- Preheat the oven to 450F. Line a baking sheet with parchment paper.
- Spread the potatoes in a single layer on the baking sheet. They can slightly touch but should not be overlapping.
- Roast the potatoes for 20 minutes on one side, then flip and roast 20 minutes on the other.
- Sprinkle with flaky sea salt and the remaining chopped herbs. Serve immediately while warm.
Air Fryer Method
- Preheat the air fryer to 380F.
- Place the potatoes in the air fryer in a single layer. They can slightly touch but should not be overlapping.
- Cook for 10 minutes on one side, then flip and cook for another 10 minutes on the other.
- Sprinkle with flaky sea salt and the remaining chopped herbs. Serve immediately while warm.
Notes
I don't peel my potatoes. You can peel your potatoes if you don't like the skin texture.