Categories: Fries
Ingredients
- 2 lb. russet potatoes
- 3 1/2 tbsp olive oil, divided
- 3 large garlic cloves, thinly sliced
- 2 tbsp fresh rosemary leaves
- 1 tsp kosher salt
Directions
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Preheat oven to 425. Run potatoes through a spiralizer using the fine blade just one side large than angel hair size to make thin strands; cut strands into pieces no longer than about 6 inches.
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Combine potatoes and 3 tbsp olive oil in a large bowl; toss well to coat. Arrange potato mixture in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake at 425 until lightly browned, about 18 minutes.
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Stir together garlic slices and remaining 1 1/2 tsp oil. Divide garlic mixture evenly between the 2 pans; toss gently to combine and to ensure all potato pieces brown evenly. Rotate pans from top rack to bottom rack, and bake until browned and crispy, 10-12 minutes, gently stirring every 3 minutes.
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Remove pans from oven; combine all potatoes and garlic on 1 pan. Sprinkle with rosemary and salt; toss gently to combine. Serve immediately.