- 4 medium Baking Potatoes
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon Fresh Rosemary, chopped
- 2 cloves Garlic, minced
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon All-Purpose Flour
Preheat the oven to 450°F.
Scrub the potatoes well, prick with a fork. Bake the potatoes (unwrapped/uncovered) on the oven rack for 10 minutes.
Meanwhile, whisk together the olive oil, chopped rosemary, minced garlic, salt, and pepper in a large mixing bowl. Set aside.
Allow the potatoes to cool for a few minutes after they come out of the oven. Then, cut each one into large wedges.
Toss the potato wedges in the mixing bowl with the oil mixture. Then, sprinkle with the all purpose flour and stir to make sure all of the potatoes are evenly coated.
Line a baking sheet with parchment paper or a nonstick silicone liner. Spread the potato wedges in an even layer on the baking sheet.
Bake for an additional 25 minutes, until the fries are golden and crisp.