Photo of Garlic, rosemary and lemon-oven fries by WW

Garlic, rosemary and lemon-oven fries

Points® value
Total Time
1 hr 2 min
15 min
45 min
These hot, crispy fries have a lovely Italian-influence. Make sure to use a rimmed baking sheet to avoid getting fries on the floor!


Yukon gold potato

910 gm, (about 5 medium)

Olive oil

1 tbsp(s)


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


  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


If you’ve got a Tuscan pork loin for dinner, you’ll want these fries. In fact, if you’ve got a leftover pork loin sandwich, you’ll want these fries! We add the seasoning mix at the last minute so its flavor stays as fresh as possible.