Herb-Roasted Potato Fries
Servings: 4
Nothing satisfies like potatoes, especially these crunchy, browned, herb-crusted potato wedges. They're great with ketchup, fat-free sour cream, or all by themselves!
| Ingredients: |
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1 pound small baking potatoes |
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2 tsp Peter Paul Virgin Coconut Oil |
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1/2 tsp dried thyme |
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1/2 tsp dried rosemary |
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1/4 tsp salt |
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1/8 tsp freshly ground black pepper |
| Instructions: |
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Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray. Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet. |
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In a cup, mix the Peter Paul Virgin Coconut Oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet. |
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Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot. |
Source: Denise Austin's Morning Stretch web site |
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