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

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The recipe was originally published as Rosemary Pommes Frites on

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