Crispy Garlic Rosemary Fries
Crispy Garlic Rosemary Fries are thin air fryer potatoes seasoned with fresh rosemary, garlic, black pepper, and flaky sea salt. Rinsing away the excess starch and cooking the fries in circulating hot air gives them a crisp, golden finish.
Equipment
- Kitchen Knife
- Large bowl
- Paper towels
Ingredients
- 340 g russet potato scrubbed and cut into thin matchsticks
- 1 tablespoon vegetable oil
- 1 sprig fresh rosemary leaves finely chopped
- 1 garlic clove thinly sliced
- Kosher salt to taste
- Black pepper freshly ground, to taste
- Flaky sea salt for serving
Instructions
- Rinse the potato matchsticks under cold running water in a colander until the water runs clear.
- Pat the potatoes thoroughly dry with paper towels.
- Place the potatoes in a large bowl.
- Add the vegetable oil, rosemary, kosher salt, and black pepper.
- Toss until evenly coated.
- Preheat the air fryer to 200°C.
- Arrange the potatoes in the air fryer basket without overcrowding.
- Air fry for 18 minutes.
- Shake the basket every 5 minutes so the fries cook and brown evenly.
- Add the sliced garlic during the final 5 minutes.
- Continue cooking until the fries are crisp and golden brown.
- Transfer to a serving plate.
- Sprinkle with flaky sea salt and serve immediately.
Notes & Wine Advice
Recipe Notes
Cut the potato into evenly sized thin matchsticks so all the fries cook and crisp at roughly the same rate. Rinse the potatoes under cold water until the water runs clear. This removes excess surface starch. Dry them thoroughly afterward because excess moisture prevents the fries from becoming crisp. Do not overcrowd the air fryer basket. Good air circulation helps create crisp, golden shoestring fries. Cook them in batches if necessary. Add the sliced garlic only during the final 5 minutes. Garlic cooks much faster than potato and can become bitter if it burns.Storage Advice
Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat them in the air fryer at 190°C for 3 to 5 minutes until hot and crisp. These fries are best eaten freshly cooked and are not recommended for freezing.Wine Advice
A crisp Sauvignon Blanc pairs well with these fries. Its fresh acidity balances the fried potato and complements the aromatic rosemary, garlic, and salty finish.Nutrition values
Serving: 1 gr | Calories: 180 kcal | Carbohydrates: 27 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 220 mg | Sugar: 1 g