I think I have a poser green thumb. I love nature, and I desperately want to have my own garden. However, it seems that I have a knack for killing plant life. Quite a dilemma indeed. Whatever I touch seems to turn to shit. Dead shit.
Okay okay, I’m exaggerating a bit. The truth is, growing plants is not easy. Sometimes it takes the plant wilting or drying up before I realize how much sunlight/water it needs. I’ve gotten a lot better about it. Now, I research what the plant needs as soon as I get it, as the wait-and-see approach seems to have failed me time and time again.
Through my wannabe green thumb ups-and-downs, the only plant that has seen me through is my rosemary. The ironic thing is that rosemary is an herb mostly used for meat, so I haven’t used it very much. That is, until recently, when I realized it pairs well with potatoes, too.
French fries are my ultimate weakness. In a world full of restaurants that have items I can’t eat, you can bet that the one thing I CAN eat are those french fries. Matt is a fanatic, too. Celiac people are strangely addicted to potatoes, which I suppose is a result of the lack of starches in their lives, I guess. I digress, potatoes rock.
We have combined our love for french fries and rosemary and created these kickass fries.
Rosemary French Fries
Prep Time: Less than 10 minutes
Cook Time: 40-45 minutes
Yield: 2 large servings (for the massive french fry lovers) OR 4 small servings
- around 6+ red potatoes (medium sized)
- 1 tbs coconut oil + 1 tbs coconut oil (used in different parts in the recipe)
- 1 tbs lemon juice
- 2 tablespoons fresh rosemary
- 2 garlic cloves
- 1/2 – 1 tsp sea salt (1 tsp seems like a lot, but potatoes easily absorb salt, making it seem like less. Use to your discretion.)
- 1/4 tsp black pepper
STEP 1: Preheat your oven to 425 and start chopping your potatoes.
I’ve always had trouble with this until Matt, the potato guru (Mr. Potato Head himself) came along. He showed me step-by-step on how to perfectly chop potatoes to create french fries.
Slice them vertically, like so…
Then, take each potato slice and slice them about a quarter inch thick, and there you go! Awesome fries!
I suppose you could skin your potatoes prior to slicing, but why would you go and strip the potato from its nutrients? We’re a pro-skin household, so we prefer to keep it on.
STEP 2: Grease the baking pan.
Take 1 tablespoon of coconut oil to grease up the baking sheet you will use.
STEP 3: Make the seasoning in the food processor.
Start off by throwing the rosemary, salt, pepper, and garlic into a food processor. Grind it up until everything is minced. (If you don’t have a food processor, you can certainly chop by hand. It just doesn’t become as small as I would prefer.)
Add in 1 tablespoon of coconut oil and 1 tablespoon lemon juice to the food processor with the rosemary mixture, and process it a little more. (If no food processor, just mix it all together by hand.)
STEP 4: Place the fries on the baking sheet.
Gloop the rosemary mixture on top of the fries. Using your hands, work the mixture and the fries together until every fry is coated.
STEP 5: Bake for 40-45 minutes.
Use the extra time to clean your kitchen and basque in the wonderful aroma that will be wafting through the house. I prefer to dance with my golden retriever Mia during this time.
Beautiful, tasty fries! GET IN MY BELLY, NOW!
By the way, I am actively using Instagram as a way to connect with me. If you’re interested in seeing what I eat day-by-day, you can connect with me by clicking the Instagram icon on the sidebar to the right. Use the hashtag #thisvegangirl to show me recipes of mine that you’ve done!
I’m also available on Facebook, which you’ll see on the right sidebar as well. It’s probably the easiest way to see that I’ve updated the blog.