Rosemary French Fries
- 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
- Preheat oven to 450F.
- 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.
- 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.