This is a simple supper side dish with fresh flavor. I love making these in the summer with fresh rosemary from the garden. It makes the house smell just about as good as they taste!

Rosemary has many health benefits and is a great one to keep on hand—in the garden or in the pantry. It can be used both culinarily and medicinally. Improved digestion and cognitive function, stress-relieving, anti-bacterial and anti-fungal are just a few of rosemary’s properties!

I'm already drooling just thinking about these fries, so let's just get into the recipe, shall we?

WHAT YOU NEED

FOR THE FRIES

2-3 large organic potato or 4-5 small potatoes (any variety will do!)
1 tablespoon of avocado oil or lard
A sprig of fresh rosemary (about 5-6 inches long)
Sea salt to taste
Garlic powder to taste

FOR THE GARLIC DIPPING SAUCE

1/4 cup of mayo or sour cream (or a 50/50 combo of both)
A squeeze of lemon juice
A sprinkle of garlic powder
A dash of sea salt

STEP 1

Preheat the oven to 375°F

STEP 2

Wash and cut the potatoes into your desired shape and size. I use a cute little crinkle cutter for mine!

STEP 3

Rinse the rosemary and remove the leaves from the stem and chop them into small pieces.

STEP 4

In a bowl, mix the potatoes with the oil, fresh rosemary, garlic powder and salt. Transfer to a baking sheet or stone.

STEP 5

Once your oven is preheated, bake your fries for about 15 minutes and then flip/stir the fries. Pop them back in the oven for another 10-15 minutes depending on how crispy you like em. Bake time will depend on how thick or thin you cut the fries, so be sure to keep an eye on them!

STEP 6

While the fries are cooking, it's time to whip up the dipping sauce. Place the mayo or sour cream into a bowl and add lemon juice and garlic powder, and sea salt to taste. Enjoy!