Garlic, rosemary and lemon oven fries

Name: Garlic, rosemary and lemon oven fries
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 2 min
Ingredients: 2 pound(s) Uncooked Yukon gold potato(es) (about 5 medium); 4 spray(s) Cooking spray; 1 Tbsp Olive oil; 1 Tbsp Rosemary minced, leaves only; 2 tsp Minced garlic; 1 tsp Lemon zest minced; 0.5 tsp Table salt; 0.5 tsp Black pepper freshly ground

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 62 minutes

Servings: 6

Cost: $2.43 /serving

gluten free vegetarian potatoes

Ingredients

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Instructions

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Step 1

Preheat oven to 425ºF. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.

Step 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.

Step 3

Meanwhile, in a small bowl, combine oil, rosemary, garlic, lemon zest, salt and pepper.

Step 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.

Step 5

Serving size: 10 fries.