Everyone has had french fries before so these really don’t need much explaining unless you need me to explain that FRENCH FRIES ARE REALLY TASTY! And when they are baked in your very own oven with some fresh rosemary they will come out crispy and delicious and WAY better than a deep fried fry.

I have always loved sweet potato fries but I had never made oven fries with a regular ol’ potato. That is until I learned that sweet potatoes are bad news for folks with FODMAP sensitivities but regular potatoes are ok. Also, ketchup = poison for FODMAPers since it’s made with apple cider vinegar, garlic and usually high fructose corn syrup.

Now, you will notice in the picture I sprinkled these fries with parmesan cheese. Please don’t hate on me yet. Hear me out. First of all, I thought I would have a better chance of someone pinning this recipe to Pinterest if the picture had cheese on it. I have noticed the cheese covered recipes are quite popular on Pinterest. Actually, the reason I sprinkled cheese on there was for the FODMAPers! Folks with FODMAP sensitivities are very limited in what they can eat and it would be pretty darn impossible to eat a strictly plant based diet and get enough nutrients. Plus they can’t have ketchup so they need something to put on their fries!

Anyway, you don’t HAVE to put cheese on these. Ok, moving on.

The secret to a crisp oven fry is spacing the fries on the baking sheet. You want each fry to have as much air touching it as possible. So space them out and lay some cross ways on top of others, kind of like making a fire.

I made a hashbrown version of these too. Also very, very good.

This recipe is just for 1 potato. Multiply it as desired.

Rosemary Oven Fries
1 potato cut into french fry sized strips
a little olive oil
a dash of salt to taste
a dash of pepper to taste
3-4 tablespoons fresh rosemary, chopped
1/3 cup freshly grated parmesan cheese (OPTIONAL)

Preheat oven to 500˚F. Line a baking sheet with parchment paper. Slice the potato up into french fry sized slices, leaving the peel on (or you can peel them if you want). Place the potato strips in a large bowl. Drizzle with a little olive oil, sprinkle with a little salt and pepper and then add the chopped rosemary. Use your hands to get the oil and seasonings distributed evenly onto the potato. Spread the potato strips onto the prepared baking sheet. Bake for 15 minutes or until browned and crispy. Remove from oven and if desired, sprinkle with cheese.

Have a fantastic weekend!