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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
Servings: 4
Calories Per Serving: 397 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Notes
Tip: reserve the leftover whole roasted garlic cloves for another use, or smash and mix up a quick pesto or dressing.
These are outstanding. I had everything I needed on hand so didn’t have to go to the store. Paired with a chimichurri burger on homemade buns and salad. We all said the meal was the highlight of the day! I’m so grateful for your recipes to bring that happiness to everyone these days. Thanks for making new pantry meals for us.
I am so glad you have been enjoying them! Thank you so much Stefanie! xTieghan
I’ve been a fan of your website for a couple of years (love your recipes almost too much lol) and I never knew your brother was Red Gerard! Such a weird coincidence as I am also a fan of his! Anyways, can’t wait to try these out they seem like a great snack to have while staying home/social distancing
Hi Salvatore! I am so glad you like these and I hope they turn out amazing for you! Also, so cool you’re of fan of red as well! Love it! xTieghan
i love making these!!! soo freaking good and incredibly easy!
stay safe!!
https://dorky-and-weird.blogspot.com/
Beijinhos Jessy
Thank you so much! I hope you are staying safe as well! xTieghan
These were really addicting and different than the normal fries I usually make. The butter and parm at the end really added a rich flavour! Wow! Thanks for the recipe.
Thank you Becca! I am really glad this turned out so well for you! xTieghan
Can you make these red potatoes rather than russet?
Hi Jessica! Yes, you can! xTieghan
Is the butter melted, chunked or what?
HI Courtney! The butter is chunked and melts once it hits the pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Question: Did you use a French fry cutter or disc? These fries are perfect, but I can’t imagine cutting them by hand and having them look that good! I’m thinking about ordering a Cuisinart French Fry disc…
Hi Kim! I cut mine by hand, but you can definitely use a fry cutter as well! Please let me know if you have any other questions! xTieghan
hello, this looks delicious. I have a question; how do you add butter?
HI Fran! You add the butter directly to the sheet pan with the fries and then toss the butter with the fries. It will immediately melt. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Delicious.,!,, simple and perfect….
Thank you Camilla! xTieghan
These look great. How do you cut up the potatoes? Any trick to getting them so thin?
Hi Bernadette! I would recommend first cutting the potato in half and then slicing and making them into fry shape.. Does that make sense? Please let me know! xTieghan
Hey! Do you use any kind of special cookie sheet? I always find when I make fries in the oven, when it comes time to flip them, they stick terribly to my sheet pan. Any suggestions? Maybe I need a new pan or parchment paper? Thx!!
Hi Samantha! Linked to my favorite sheets below. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
https://rstyle.me/+kQfBCyZNoyXBA-DGiZjHjg
I have always thought to get super crispy fries you need to soak the potatoes in water first to get rid of starch?
Hey Dana! I have never soaked my potatoes, but find this method to work great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
QQ4U – TIA. Are these baked on parchment paper? (appears so in the picture – but not recipe?)
Hi Laura! I did not bake them on parchment paper, but did put them on parchment for the photo! I hope you love these! xTieghan
Really looking forward to trying these.
When did you get a deep fryer?! ?, they obv hit the spot. I’m not keen to deep fry at home, so these are perfect. Thank you ? xx
Thank you so much Kelly! I am so glad you like these and I hope they turn out amazing for you! xTieghan
I love love love oven roasted fries
They’re the best!! Thank you Ruth! xTieghan