Rosemary French Fries

Rosemary Pommes Frites
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/rosemary-pommes-frites.jpg?w=150
  • 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.

Ingredients

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

Instructions

  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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