Rosemary Fries with Roasted Garlic Dip
Try this Rosemary fries with roasted garlic dip recipe.
Try this Rosemary fries with roasted garlic dip recipe.
- 1 tbsp olive oil
- 1/2 tsp coarse sea salt
- 3 large garlic cloves
- 1/2 cup raw cashews soaked overnight
- 2-3 tbsp lemon juice
- 3 medium potatoes
- 2 tsp dried rosemary
- medium hot chilli flakes (i used turkish pul biber
- ketchup to serve (optional)
- 1 tbsp nutritional yeast (we recommend this brand)
- 1/4 tsp dried rosemary crushed into a fine powder
- 1/4 tsp fine sea salt adjust to taste
- white (or black) pepper to taste
- Carbohydrate 69.4658115895954 g
- Cholesterol 0 mg
- Fat 18.0794123417641 g
- Fiber 8.7324729595391 g
- Protein 12.0689555780347 g
- Saturated Fat 3.55613608680513 g
- Serving Size 1 1 Serving (364g)
- Sodium 898.23033959539 mg
- Sugar 60.7333386300563 g
- Trans Fat 0.846051737013813 g
- Calories 469 calories
Step-by-step
- If you have new potatoes, scrub them (peel them otherwise) really well and cut into ½ cm / 0.2” wide matchsticks. Try to make them as even as possible so that they cook evenly.
- Plunge the matchsticks into a bowl of cold water and let them sit in it for about 30 min. Soaking will get rid of excess starch and result in crispier fries.
- Prepare roasted garlic dip while fries are soaking.
- Place about ½ tsp of coarse sea salt and 2 tsp of dried rosemary in a pestle and mortar and grind them together into rosemary salt.
- Take the potato matchsticks out of the water, rinse them and blot dry (that’s important!) with a paper kitchen towel.
- Place dry potato matchsticks in a bowl. Drizzle with 1 tablespoon of oil and use your hands to ensure that all matchsticks have been coated in oil. Season with a pinch or two of rosemary salt you prepared earlier.
- Pre-heat the oven to 225° C / 435° F and line a baking tray with a piece of baking paper.
- Place potato matchsticks on the baking tray in a single layer and make sure fries do not touch each other as otherwise they will end up soggy. The more space they have around them the crispier they will turn out.
- Bake for about 30-35 minutes. 20 minutes in, gently turn the fries to the other side. If you have some small fries in between larger ones, they will be done sooner so you may want to take them out a bit earlier.
- Sprinkle with more rosemary salt if needed and some chilli flakes (if using).
- Serve hot with a side of roasted garlic dip and / or ketchup.
- ROASTED GARLIC DIP Set a small pan on a medium heat and place 3 garlic cloves (skins on) on the hot frying pan. Roast them (it takes about 10 minutes) until they get lightly charred on the outside and soft on the inside. Turn them to the other side regularly so that they don’t burn. Alternatively, you could also place them in the oven with your fries and remove after about 10 minutes.
- Peel after roasting and discard the skins.
- Rinse cashews, chop them roughly (you can skip chopping if you have a powerful blender) and place them in an upright blender with roasted garlic cloves, 2 tbsp of lemon juice, nutritional yeast and enough water to enable the blender to process the cashews into a thick dip. Add water gradually and be sure to scrape the walls of the blender and the lid with a spatula from time to time to return the stray mixture back to the blender.
- Season with salt, pepper and more lemon juice to taste.
A Weeknight Winner: Rosemary Fries with Roasted Garlic Dip
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Dinner often feels like a race against the clock, a frantic dash to get something healthy and tasty on the table before the kids' bedtime and my own exhaustion sets in. But this Rosemary Fries with Roasted Garlic Dip recipe is my secret weapon. It's quick, it's easy, it's incredibly flavorful, and most importantly, it always gets a thumbs-up from the whole family.
The beauty of this dish lies in its simplicity. Forget elaborate techniques and hours spent slaving over a hot stove. This recipe embraces ease without sacrificing taste. The crispiness of the rosemary fries, perfectly seasoned and baked to golden perfection, provides a satisfying crunch that perfectly complements the creamy, savory roasted garlic dip. The dip itself is a revelation – rich and tangy, it’s a flavorful counterpoint to the slightly salty fries. The whole thing comes together in under an hour, making it an ideal weeknight meal even on the busiest of days.
The process is intuitive, almost meditative. The rhythmic chopping of the potatoes, the gentle grinding of the rosemary and salt, the satisfying whir of the blender as the creamy dip takes shape – these are small acts of culinary mindfulness that help me unwind after a long day. It's a chance to disconnect from the emails and to-do lists and focus on the simple pleasure of creating something delicious. And, witnessing my family's faces light up when they taste the finished product is the ultimate reward.
Beyond the weeknight practicality, this recipe is also a fantastic way to entertain. It's impressive enough to serve to guests, yet straightforward enough to prepare without feeling stressed. It's the perfect accompaniment to a casual get-together, a movie night, or even just a quiet evening at home. The fries can be made ahead of time and reheated, while the dip is best made fresh, but it also holds well in the refrigerator for a couple of days.
The flexibility of the recipe is another big plus. Feel free to experiment with different herbs and spices to create your own signature flavor. Add a dash of paprika for a smoky undertone, or incorporate some cayenne pepper for a spicy kick. The options are endless! I often adapt it based on what's fresh at the market – sometimes swapping the rosemary for thyme, or adding a squeeze of lime instead of lemon. The key is to have fun and let your creativity flow.
So, the next time you're looking for a quick, healthy, and delicious meal that's sure to please the whole family, give this Rosemary Fries with Roasted Garlic Dip recipe a try. It’s a weeknight savior, a crowd-pleaser, and a testament to the simple joys of good food, good company, and a little bit of kitchen magic.
Ingredients Note: I prefer using new potatoes for their delicate texture, but regular potatoes work just as well. Make sure to thoroughly dry the potato sticks before baking to ensure maximum crispiness. For the dip, I use raw cashews soaked overnight to soften them and create a creamier texture. If you’re short on time, you can use pre-soaked cashews which are readily available in most grocery stores. The nutritional yeast adds a cheesy, umami flavor to the dip – trust me, it’s a game-changer!
