Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Preheat oven to 425ºF. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
  • 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.
  • Meanwhile, in a small bowl, combine oil, rosemary, garlic, lemon zest, salt and pepper.
  • 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.
  • Serving size: 10 fries.