Today I’m sharing exactly how I make my Oven Baked Tuscan Fries. Thin cut russet potatoes with fresh rosemary, sage, garlic, and olive oil, “oven-fried” for the perfect crispy on the outside, perfectly tender on the inside style fry. Finish these fries off with a touch of butter and a sprinkle of parmesan for the BEST tasting oven baked fry. These fries are beyond addicting, influenced by the flavors of Tuscany, and…SO DELICIOUS! The real added bonus here? They’re actually pretty healthy too.
And just like that, I am home. After only a week of traveling, I’m beyond happy to be home. I will say that the warmer temperatures were, of course, nice, but nothing beats sleeping in your own bed, homemade meals, and not feeling like I need to wash every inch of my body…every single time I touch anything.
Yes. It’s good to be home. My flight got in late last night. I then made the two-hour trek up the mountain, and while I’m tired, I’m excited to be back cooking today. So, what do we all want to see this week?
For today, I have fries…and not just any fries. No, no, these are some of the best fries I’ve ever made. They’re not fried and instead are oven baked. They’re Tuscan inspired and made with plenty of fresh rosemary, sage, and garlic.
Here is how you make Tuscan fries.
As you might guess, these Tuscan fries are pretty simple and easy. But don’t let their simplicity fool you, these fries are incredibly delicious!
You’ll want to start by cutting the russet potatoes into thin matchsticks. To everyone wondering…do I need to peel my potatoes? No, I love the skins and the texture they provide. That said, if you hate having the skin on your fries, feel free to peel your potatoes.
Next, bake. Bake the thinly cut fries with extra virgin olive oil, fresh rosemary sprigs, fresh sage leaves, and whole cloves of smashed garlic. Using whole herbs and whole cloves of garlic allows the fries and olive oil to infuse with their flavor, but yet not be overpowering. You want to be able to taste the potato in addition to the herbs and garlic. I find this to be the perfect method.
Using whole cloves of garlic also ensures you won’t end up with burnt garlic, which is the absolute worst. Just be sure to reserve the roasted garlic cloves and use them to make your favorite garlic butter, dressing for roasted chicken, or baked spaghetti squash.
The key to an oven baked fry?
The key to a crisp oven baked fry is being sure to not overcrowd the baking sheet. If you have too many potatoes crowding the pan, the fries will steam instead of getting crispy. So if you need to…use two baking sheets…don’t overcrowd! It’s better to have extra space on the baking sheet than a pan full of soggy fries. Trust me.
The second key here is a little butter and a little bit of parmesan too. The butter adds that richness that the deep frier adds, while the parmesan adds a “crust” plus additional deliciousness.
So simple, very pretty (I love the colors happening with these fries), SO GOOD.
And most importantly? These fries are extra crispy, but soft inside. No one can even tell they’re not actually fried.
Bold words, I know, but true. These fries are Red Gerard approved and if you know my youngest brother, Red, you know his favorite food is the french fry. He happened to be here in Colorado when I made these. Whenever Red is around, come five(ish) he’s usually down at the studio barn looking for some kind of “snack”. One of Red’s many nicknames is Snackster. He loves the chips, the dips, the meats, the cheeses, and he really loves a good french fry. He ended up devouring these and then went on to ask me when I had gotten a deep fryer. So you see? These fries have passed the taste test of one of my toughest critics.
And Red never lies. He tells it like it is. Always.
So with that, do I have you convinced? Can we all please agree that Tuesday night Tuscan fries are what we should all be making? These would be great served alongside roasted chicken, enjoyed with your favorite vegetable burger, or simply just made and enjoyed all by themselves.
Lastly, if you make these Oven Baked Tuscan Fries, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Extra Crispy Oven Fried Tuscan Fries
Calories Per Serving: 328 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 4 russet potatoes, cut into ¼-inch-thick matchsticks
- 3 tablespoons extra virgin olive oil
- 3-4 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
- 12 fresh sage leaves (or 2 teaspoons dried sage)
- 4-6 cloves garlic, skin on and smashed
- 1/2 teaspoon paprika
- kosher salt
- 2 tablespoons salted butter
- 2 tablespoons grated parmesan cheese
- flaky sea salt
- 1, Preheat the oven to 425 degrees F.2. Place the potatoes on a large baking sheet and toss with olive oil, rosemary, sage, the entire smashed garlic cloves, the paprika, and a large pinch of salt. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets. Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15 minutes more. 3. Add the butter and parmesan, toss, and return to the oven for another 5 minutes. You want the potatoes to be tender, yet crispy. 4. Serve while hot, sprinkled flaky sea salt.
View Recipe Comments
Tip: reserve the leftover whole roasted garlic cloves for another use, or smash and mix up a quick pesto or dressing.