Garlic, rosemary and lemon-oven fries
1
Points®
Total time: 1 hr 2 min • Prep: 15 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
These hot, crispy fries have a lovely Italian-influence. Make sure to use a rimmed baking sheet to avoid getting fries on the floor!
Ingredients
Yukon gold potato
910 gm, (about 5 medium)
Olive oil
1 tbsp(s)
Rosemary
1 tbsp(s), minced, leaves only
Minced garlic
2 tsp(s)
Lemon zest
1 tsp(s), minced
Table salt
½ tsp(s)
Black pepper
½ pinch(es), freshly ground
Instructions
1
Preheat oven to 425ºF. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
2
Cut potatoes into 1/2-inch-thick slices; cut slices into 1/2-inch-thick sticks (you should have about 60 fries). Spread fries on prepared baking pan making sure fries don’t overlap or touch; coat with cooking spray. Bake for 40 minutes, turning every 10 minutes.
3
Meanwhile, in a small bowl, combine oil, rosemary, garlic, lemon zest, salt and pepper.
4
After fries have cooked for 40 minutes, remove from oven and sprinkle with oil mixture; toss well. Bake until aromatic and browned, about 5 minutes. Transfer pan to a wire rack and cool for a few minutes; sprinkle fries with any herb mixture on pan before serving.
5
Serving size: 10 fries
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