Imagine biting into a perfectly crispy potato wedge that's not just another boring side dish, but a gourmet experience that will make your taste buds dance! These Crispy Miso Rosemary Oven Fries are about to revolutionize your home cooking, transforming ordinary potatoes into an extraordinary culinary masterpiece that blends umami-rich miso with aromatic rosemary. Whether you're a cooking enthusiast or a weekend warrior in the kitchen, this recipe promises restaurant-quality fries that will have everyone asking, "How did you make these?"
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, cut into wedges
- 2 tbsp miso paste
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the potatoes thoroughly and cut them into even wedges, approximately 1/2 to 3/4 inch thick. Pat the potato wedges completely dry with clean kitchen towels or paper towels to ensure maximum crispiness.
- In a large mixing bowl, whisk together miso paste, olive oil, chopped fresh rosemary, salt, and black pepper until well combined and smooth.
- Add the potato wedges to the bowl and toss gently, ensuring each wedge is evenly coated with the miso-rosemary mixture. Use a spatula or your hands to distribute the seasoning thoroughly.
- Arrange the potato wedges on the prepared baking sheet in a single layer, ensuring they are not overcrowded. Leave space between each wedge to allow hot air to circulate and create crispy edges.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the wedges halfway through cooking to ensure even browning and crispiness.
- Check the potatoes at the 25-minute mark. They should be golden brown, crispy on the outside, and tender on the inside. If needed, continue roasting for an additional 5 minutes.
- Remove from the oven and let the fries rest for 2-3 minutes to allow the exterior to set and become extra crispy.
- Transfer to a serving plate and garnish with additional fresh chopped rosemary if desired. Serve immediately while hot and crisp.
Tips
- Moisture is the Enemy of Crispiness: Always thoroughly pat your potato wedges dry before seasoning. The drier the potato, the crispier the result.
- Even Coating is Key: Use your hands or a spatula to ensure each potato wedge is evenly coated with the miso-rosemary mixture for consistent flavor.
- Don't Overcrowd the Baking Sheet: Leave space between wedges to allow hot air circulation, which is crucial for achieving that perfect crispy exterior.
- Flip Halfway Through: Turning the potato wedges ensures even browning and prevents any soggy spots.
- Fresh Rosemary Makes a Difference: Use fresh rosemary if possible for a more vibrant, aromatic flavor compared to dried herbs.
- Serve Immediately: These fries are best enjoyed hot and crisp, right out of the oven when their texture is at its peak.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
