Rosemary Pommes Frites
- Yield: 4 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
- Preheat oven to 450F.
- Peel potatoes and cut into 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.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 200
- Fat 7g
- Saturated Fat 1g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 5g
- Cholesterol 0mg
- Sodium 480mg
- Potassium 760mg
- Carbohydrate 30g
- Fiber 3g
- Sugars 1g
- Protein 4g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 20%
- Calcium 2%
- Iron 0
