At a Glance
- Potato Type: Russet
- Prep Method: null
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Olive oil cooking spray
1 1/2 lbs. russet potatoes, scrubbed
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon coarse ground or cracked black pepper
Preheat oven to 425°F and spray a large baking sheet with olive oil cooking spray. Place whole, unpierced potatoes in a microwave-safe dish. Cover with plastic wrap and microwave on HIGH for 4 minutes. When cool enough to handle, cut each potato into 8 wedges. Place in a large bowl and toss with remainingingredients; spread in a single layer on baking sheet. Bake for 10 minutes. Spray with olive oil cooking spray, turn wedges and spray again. Bake for 10 minutes more or until fries are crispy and golden brown.
Chili Cheese Fries
Omit rosemary and black pepper. Stir together 1 1/2 teaspoons chili powder and 1 teaspoon each: dried cilantro leaves, onion powder, garlic powder and ground cumin. Bake as directed above, then Sprinkle with 3/4 cup low-fat shredded Mexican blend cheese. Bake for a minute or 2 more to melt cheese.
Omit rosemary and stir together salt, pepper and 1 teaspoon each: garlic powder and onion powder in a small bowl. Brush potato wedges with 1/4 cup barbecue sauce then sprinkle seasonings over potato wedges. Bake as directed above.
Omit rosemary and bake fries as directed above. Stir in 1 tablespoon chopped fresh garlic and bake for a minute or 2 more.