Our family really likes homemade baked fries. We used to make them really plain with just salt. Then we moved to salt and black pepper. And now we’ve been enjoying flavored salt. Rosemary and lemon are a perfect combination for homemade fries.
That tiny bowl holds the flavorful salt. We’ve been experimenting with making our own spice blends since my husband bought me my little Cuisinart spice grinder. It’s been fun to try new combos. For this salt I used coarse Hawaiian sea salt with dried rosemary (a gift from my aunt) and added fresh lemon zest. I waited until the end of baking to season the fries so the heat wouldn’t destroy or change the flavor of the rosemary or lemon.
I served these with Chicken Gyros for an easy, fun summer dinner.
Baked Fries with Rosemary-Lemon Salt
For Rosemary-Lemon Salt
1/4 cup coarse sea salt
zest of 1 lemon
1/2 tsp. dried rosemary
8 russet potatoes, cut into wedges (we like them to be long and thin for quick baking)
For Rosemary-Lemon Salt:
Place all ingredients into a spice grinder and pulse to combine. (If you want larger grains of salt, don’t pulse as long. If you want more of a dust, pulse for longer.) Transfer to jar with a tight-fitting lid or a resealable plastic bag. Yields 1/4 cup.
Line two baking sheets with parchment paper. Heat oven to 450 degrees F. Adjust oven racks so one is closer to the bottom of the oven, and one is closer to the top.
Toss the fries with a little canola oil and arrange on the baking sheets in one layer. Place the baking sheets in the oven and bake for about 10-15 minutes. Rotate the baking sheets top to bottom and continue baking until fries are tender and golden.
Transfer the fries to a bowl lined with paper towels to remove any excess oil. Sprinkle with some of the rosemary-lemon salt and serve piping hot.