Friday, June 17, 2011

Easy Rosemary Fries

Easy Rosemary Fries
Serves 6 to 8

4 baking potatoes (about 3lbs)
¼ vegetable oil
1 tbsp kosher salt
2 tbsp. chopped fresh rosemary
1 tsp. crushed red pepper flakes
1 tsp. paprika
Oriental dipping sauces (optional)

1. Preheat oven to 450° F. Cut each baking potato lengthwise into 8 wedges. Place wedges in a large roasting pan coated with cooking spray.
2. Drizzle with oil. Sprinkle with salt, rosemary, and pepper flakes, tossing well to coat. Spread potatoes for even roasting and sprinkle with paprika.
3. Bake 30 to 40 minutes or until potatoes are golden brown, stirring occasionally. Serve with you favorite Oriental dipping sauces, if desired.

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