Rosemary French Fries

Rosemary Pommes Frites
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 35 mins

Serve these delicious potatoes, created by Chef Terry Conlan at Lake Austin Spa Resort in Austin, Texas, beef tenderloin in mushroom sauce or hamburgers.


4small russet potatoes
2tablespoons plus 1/4 teaspoon olive oil, divided
Cooking spray
2teaspoons minced fresh rosemary
1teaspoon kosher salt


  1. Preheat oven to 450F.
  2. Peel potatoes and cut into 1/4-inch wide strips. Blot dry with paper towels. Lightly coat a large baking sheet with cooking spray. Toss potatoes with 2 tablespoons olive oil; spread in a single layer on baking sheet. Bake 35 to 40 minutes, until potatoes are golden and crisp.
  3. Warm rosemary with 1/4 teaspoon olive oil in a nonstick skillet. Toss with potatoes in a bowl. Sprinkle with salt.

Recipe from Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by Chef Terry Conlan.

Nutritional Info *per serving

  • Calories 130
  • Fat 5g
  • Cholesterol 0mg
  • Sodium 330mg
  • Carbohydrate 20g
  • Fiber 1g
  • Protein 2g
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