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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a yummy alternative to traditional fried french fries. Recipe from Light and Tasty Magazine and one of my favorite ways to have potatoes. Don't be afraid of the herbs - they will not be overpowering in the finished product. If you do not like a strong pepper flavor definitely go to the lower amount suggested. Quick, easy, tasty, healthy. Ingredients:
1 1/2 lbs yukon gold potatoes |
1 tablespoon olive oil |
1 tablespoon minced fresh rosemary |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4-1/2 teaspoon black pepper |
Directions:
1. Cut potatoes into wedges. Add to mixing bowl.
2. Toss potatoes with olive oil. Add each seasoning one at a time, tossing between each seasoning to evenly coat.
3. Arrange on a single layer on baking sheet which is lined with quick release foil or spraying with nonstick cooking spray. I actually put a cooling rack on top of my baking sheet for all around crisping. I find this gives a good result.
4. Bake at 425 for 40-45 until crisp tender (will depend on what size you cut the potatoes) and browned. Still once if not elevated on rack while cooking. I like them on the very crispy side and while they look overbrowned are very delicious!
5. Serving size is approximately one cup.
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