Garlic, rosemary and lemon-oven fries
These hot, crispy fries have a lovely Italian-influence. Rosemary, garlic and lemon zest add a refreshing flavor to this tasty side dish. You can cut the potatoes ahead to make weeknight preparation even faster. Make sure to use a rimmed baking sheet to avoid getting fries on the floor! 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. This seasoning also works great on other roasted vegetables.
Uncooked Yukon gold potato(es)
2 pound(s), (about 5 medium)
1 Tbsp, minced, leaves only
1 tsp, minced
½ tsp, freshly ground
- 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.