Thin-cut fries seasoned with fresh rosemary and garlic, these Rosemary Garlic Smashfries will become a favorite in your house!
I love a good hamburger. Correction. I love a good cheeseburger. I’ll often order a burger whenever we go out to eat, and my wife routinely makes fun of me for this. But you know what? I’m ok with it.
Her philosophy: When you go out to eat, order something that you normally wouldn’t make at home.
My philosophy: When you go out to eat, order something delicious.
Several months ago, Smashburger finally opened a location in our area. Conveniently, it’s less than a mile from the curling club. So one night after a game, our team piled into the car and made the long trek over to Smashburger. We played the early game from 6:30-8:30pm that night, and most of us don’t eat dinner before the early game. Needless to say, we were hungry. And we ordered burgers and fries all around.
So I enjoyed my Smashburger experience. Was it the best burger I’ve ever eaten? No. But it was good. However, what caught my attention were the Smashfries. Thin-cut fries tossed with olive oil, rosemary and garlic. I was hooked! I’m not one to order a burger and fries and then talk about the fries…but these Smashfries were legit. I decided that I needed to figure out how to make these bad boys at home.
These Rosemary Garlic Smashfries are the result of several attempts to recreate fries that mimicked the real deal. And I gotta say that they’re pretty darned delicious! (Trust me, I ate quite a few of these as I was taking the photos.) But here’s the thing. I toyed with the recipe a bit to create a baked version of these fries.
I have no objection to pulling out the fryer, but I don’t do it often. Sure, the fries would have gotten crispier and might have tasted a bit better if they were fried. But this baked version of Rosemary Garlic Smashfries won’t disappoint! (The hardest part of making these fries is spending the time to cut the potatoes into thin strips. It’s worth the effort.)
I love the spring and summer for so many reasons, not the least of which is the fact that fresh herbs are readily available at the store. I know I can buy overpriced fresh herbs in the winter, and sometimes I do. But I usually opt for the cheaper dried version. However in the spring/summer, I turn to one of my favorite kitchen hacks: fresh herbs from the garden store.
Skip the fresh herbs from the grocery store and go straight to the garden section. Or swing by a home improvement store. The potted herb plants that are ready for the garden are often cheaper than the herbs in the grocery section…and you can plant the leftovers once you’re done.
So for these Rosemary Garlic Smashfries, I grabbed a pot of fresh rosemary from a home improvement store. I chopped off a few sprigs to make this recipe, and then I planted the rest in a pot. (I would have planted it straight in the garden, but I wanted to be able to bring that pot indoors once it starts to cool off up here.) Enjoy!
What are your favorite kitchen hacks?
Rosemary Garlic Smashfries
- 2 large or 3 medium Russet potatoes, scrubbed and rinsed
- 3 Tbsp canola or vegetable oil see note
- 3 Tbsp fresh rosemary finely chopped (or 1 Tbsp dried rosemary)
- 2 tsp salt
- 1 tsp dried garlic
- Preheat oven to 450°F.
- Spray a baking sheet with non-stick baking spray; set aside.
- Slice potato lengthwise into ¼” slices. Lay each slice flat and slice into ¼” strips. After slicing, rinse potatoes in cold water. Pat fries lightly with paper towel to remove excess water.
- Place fries, oil and seasonings in a large plastic bag; shake until fries are well coated.
- Arrange fries in a single layer on prepared baking sheet.
- Bake for 24-30 minutes, or until edges of the fries turn golden brown.