Shelly's Recipe

ROSEMARY POMMES FRITES

Category: Potatoes

4 small russet potatoes
2 tbsp, plus 1/4 tsp,
olive oil, divided
Cooking spray
2 tsp minced fresh rosemary
1 tsp kosher salt

Preheat oven to 450. Peel potatoes and cut into 1⁄4-inch wide strips. Blot dry with paper towels. Lightly coat a large baking sheet with cooking spray.

Toss potatoes with 2 tbsp 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 tsp olive oil in a nonstick skillet. Toss with potatoes in a bowl. Sprinkle with salt. Serves 6.