Back in February, I visited one of my best friends in Cleveland. One of the dishes I sampled were the "Lola fries" at B-Spot, Iron Chef Michael Symon's burger joint in the Summit Mall (not to be confused with OUR Summit here in Birmingham). The Lola fries were simple; skinny-cut fresh fries, flavored simply with rosemary and sea salt.
THEY. WERE. AWESOME. Granted, so was everything else at B-Spot, from the Sriracha wings to the vanilla bean apple pie bacon milkshake. Needless to say, I decided that I HAD to make them myself. And that they needed to be baked instead of fried. And have garlic for extra flavor (sorry about the funk "breaff"). This elevate the plain old fry from a bland side item to an almost (ALMOST!) elegant complement to a meal. On top of the great taste, they're so easy, you'll never want to buy frozen again.
Baked Rosemary-Garlic Fries
2 Russet potatoes, cut into thin fries
1 Tbsp olive oil
1/4 tsp garlic powder
1 tsp dried rosemary
Preheat oven to 450 degrees. Soak fries in water for 10 minutes, then drain, rinse and pat dry with paper towels.
Combine the olive oil, garlic powder and rosemary. Toss potatoes in mixture to coat evenly. Season with salt & pepper to taste.
Bake on a foil-lined baking sheet for 30 minutes, turning once or twice during cooking.