I’ve been using the grill a lot lately, and what better to pair a perfectly seasoned burger with homemade fries.  If I’m going to mindlessly consume golden brown, garlicky, crispy French Fries, it seems prudent to cook them in a way that won’t send my cholesterol sky-rocketing and double my fat cell count in one fell swoop. I have somewhat romantic notions about French Fries. Whether dipping  into the nectar of steamed mussels, nibbling on pommes frites alongside a juicy steak , or munching on British chips from a newspaper cone, fried potatoes have the potential to transport us to quaint bistros in distant lands.

Ingredients (recipe from Ina Garten):

1. 2 large baking Potatoes unpeeled
2. 2 tablespoons Olive Oil
3. ¾ teaspoon Kosher Salt
4. 1/3 teaspoon freshly ground black pepper
5. ½ teaspoon minced fresh Garlic
6. ½ teaspoon minced fresh Rosemary leaves

Method:

1. Preheat the oven to 400 degrees F.
2. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.
3. Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.