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.


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


  1. Preheat oven to 450F.
  2. 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.
  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

  • 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