Ingredients

• 2 pounds uncooked Yukon gold potatoes, (about 5 medium)
• 1 tbsp Olive oil
• 1 tbsp Rosemary, minced, leaves only
• 2 tsp minced garlic
• 1 tsp lemon zest, minced
• ½ tsp table salt
• ½ tsp black pepper, freshly ground



Instructions

1. Preheat the oven to 425ºF. Line a large-rimmed baking sheet with a silicone baking mat or parchment paper.
2. Cut potatoes into 1/2-inch-thick slices; cut slices into 1/2-inch-thick sticks (you should have about 60 fries). Spread fries on a prepared baking pan making sure fries don’t overlap or touch; coat with cooking spray. Bake for 40 minutes, turning every 10 minutes.
3. Meanwhile, in a small bowl, combine oil, rosemary, garlic, lemon zest, salt, and pepper.
4. After fries have cooked for 40 minutes, remove from oven and sprinkle with oil mixture; toss well. Bake until aromatic and browned, about 5 minutes. Transfer the pan to a wire rack and cool for a few minutes; sprinkle fries with any herb mixture on the pan before serving.
5. Serving Size: 10 fries.

Notes

If you’ve got a Tuscan pork loin for dinner, you’ll want these fries. In fact, if you’ve got a leftover pork loin sandwich, you’ll want these fries! We add the seasoning mix at the last minute so its flavor stays as fresh as possible.