Crispy Garlic-Rosemary Shoestring Fries

Portions:2

Cooking Time:20

▢ 1 large russet potato about 12 ounces, scrubbed clean and julienned (like matchsticks)
▢ 1 tablespoon vegetable oil
▢ Leaves from 1 sprig fresh rosemary finely chopped
▢ Kosher salt and freshly ground black pepper to taste
▢ 1 garlic clove thinly sliced
▢ Flaky sea salt for serving

Rinse the julienned potatoes in a large colander under cold running water until the water runs clear.
Pat dry with paper towels.
In a large bowl, combine the julienned potatoes, vegetable oil, chopped rosemary, kosher salt, and black pepper.
Toss until evenly coated.
Preheat the air fryer to 400°F (200°C).
Place the seasoned potatoes in the air fryer basket and cook for about 18 minutes, shaking the basket every 5 minutes for even cooking.
Add the thinly sliced garlic in the last 5 minutes of cooking.
Once the fries are golden brown and crisp, transfer them to a plate and sprinkle with flaky sea salt while still hot.

These crispy fries would pair well with a light-bodied beer such as a lager or a crisp cider for a refreshing contrast

Country American