Baked Potato, Rosemary & Garlic Fries

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Side dish

This recipe was prepared using Braun’s MultiQuick Hand blender with its 1.5-cup chopper and food processor attachments.


  • 2 tbsp fresh rosemary stems removed
  • 2 to 3 cloves fresh garlic
  • 2 tbsp fresh rosemary stems removed
  • 3 large potatoes, peeled (about 1 ¾ lbs)
  • 3 tbsp olive oil
  • Sea salt and pepper to taste

  1. Pre-heat the oven to 400°F. Put the rosemary and garlic in Braun’s MultiQuick 7 Hand blender with 1.5-cup chopper attachment. Attach to hand blender and pulse one or two times, to roughly chop.
  2. Clean and peel the potatoes. Then dry the potatoes and insert the French fry tool to the MultiQuick 7 food processor attachment. Attach the hand blender and press the potatoes through the easy filling tube into strips. Transfer to a bowl and coat evenly with the olive oil, chopped rosemary & garlic. Season with salt & pepper.
  3. Place the potatoes on a baking sheet in a single layer and bake the potatoes for 30-35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. 

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