- 3 medium russet potatoes
- 1/4 cup avocado oil (olive oil is fine as well!)
- 1 tsp garlic powder
- 3 cloves of minced garlic
- 1-2 sprigs of fresh rosemary
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup of parmesan or Romano cheese
Preheat oven to 450 F.
Cut potatoes into matchsticks.
Line 2 baking sheets with parchment paper spray with oil spray.
In a large bowl, toss the potatoes with avocado oil, salt, pepper, and garlic powder.
Arrange fries in a single layer so they aren't touching too much.
Bake 25-35 minutes, flipping at least once to ensure even baking.
In the last 5 minutes of cooking, heat a small sauce pan over medium heat and add 1-2 tablespoons of olive oil, minced garlic, and rosemary.
Sauté for 1 minute until fragrant.
Remove from the heat and set aside.
When the fries are finished, remove from the oven.
Place fries back in bowl and toss to coat with a pinch more of sea salt, warm garlic rosemary mixture and cheese.