Rosemary Oven Fries

Rosemary Oven Fries
Makes:
6
Prep Time:
15
minutes
Total Time:
53
minutes

In this recipe:


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Ingredients:

  • 3 large russet potatoes (about 2 pounds total), scrubbed, each cut lengthwise into 10 to 12 evenly sized wedges (or cut into 1/2-inch-thick sticks)
  • 2 to 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh rosemary leaves
  • 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1/4 teaspoon ground black pepper

Directions:

PREHEAT oven to 475° F.

PLACE potatoes in a large bowl; cover with hot water. Soak for 10 minutes (this will help remove the starch). Drain the potatoes. Spread the potatoes onto a kitchen towel; pat to dry. Place potatoes in a large bowl; toss with oil, rosemary, bouillon and pepper.

ARRANGE potatoes in a single layer on a large, rimmed baking sheet. Cover tightly with foil. Bake for 5 minutes. Remove foil; bake for an additional 15 to 20 minutes or until the potatoes are golden brown.

SCRAPE the potatoes loose from the baking sheet with a metal spatula; flip over using tongs. Bake for an additional 8 to 10 minutes or until evenly browned. Serve immediately.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 160
  • Calories from Fat: 45
  • Total Fat: 5g (7% of DV)
  • Saturated Fat: 0.5g (4% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 170mg (7% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 1g
  • Protein: 3g
  • Vitamin A: 0% of DV
  • Vitamin C: 50% of DV
  • Calcium: 2% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Rosemary Oven Fries

Ingredients

  • 3 large russet potatoes (about 2 pounds total), scrubbed, each cut lengthwise into 10 to 12 evenly sized wedges (or cut into 1/2-inch-thick sticks)
  • 2 to 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh rosemary leaves
  • 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1/4 teaspoon ground black pepper

 

Directions

PREHEAT oven to 475° F.

PLACE potatoes in a large bowl; cover with hot water. Soak for 10 minutes (this will help remove the starch). Drain the potatoes. Spread the potatoes onto a kitchen towel; pat to dry. Place potatoes in a large bowl; toss with oil, rosemary, bouillon and pepper.

ARRANGE potatoes in a single layer on a large, rimmed baking sheet. Cover tightly with foil. Bake for 5 minutes. Remove foil; bake for an additional 15 to 20 minutes or until the potatoes are golden brown.

SCRAPE the potatoes loose from the baking sheet with a metal spatula; flip over using tongs. Bake for an additional 8 to 10 minutes or until evenly browned. Serve immediately.

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