Rosemary and Sea Salt Fries

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Rosemary and Sea Salt Fries
1½ lbs. russet potatoes
1 tbsp. olive oil
2 tbsp. fresh rosemary chopped
1 tsp. sea salt

Prep: 10 minutes Cook: 20 minutes Makes: 8 appetizer portions

1. Preheat oven to 425°F and spray a large baking sheet with olive oil cooking spray. Cut 1½ lbs. russet potatoes into long, thin "french fry" strips. Place in a large bowl and toss with 1 tbsp. olive oil.
2. Bake for 10 minutes, then spray with olive oil cooking spray. Stir and spray again. Bake for 10 minutes more or until golden and crisp.
3. Mash 2 tbsp. chopped fresh rosemary and 1 tsp. sea salt together in a small bowl with the back of a spoon; sprinkle over potatoes and toss to coat with mixture.


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