Oven-Roasted Garlicky Fries: Difference between revisions
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|Yield=4-6 servings | |Yield=4-6 servings | ||
|Rating=Delicious | |Rating=Delicious | ||
|Source=''Fresh Every Day'' by Sara Foster | |Source=''Fresh Every Day'' by Sara Foster (pg 125) | ||
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=== Ingredients === | === Ingredients === | ||
Revision as of 01:27, 10 January 2010
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 25-30 min |
| Source | Fresh Every Day by Sara Foster (pg 125) |
| Yield / serves | 4-6 servings |
| Rating | Delicious |
Ingredients
- 1 1/2 pounds Yukon gold potatoes (6-8), scrubbed (not peeled) and cut lengthwise into 6-8 wedges (depending on the size of the potato)
- 1/4 c olive oil
- 2 T unsalted butter, melted
- 4 garlic cloves, minced
- 2 T chopped fresh rosemary or 2 t dried, crumbled
- sea salt and freshly ground black pepper to taste
Preparation
Preheat the oven to 400° F.
Place the potatoes on a baking sheet with sides and toss with the olive oil and butter, garlic, rosemary, salt and pepper. Spread in one layer and roast for 25 to 30 minutes, until they are tender and golden brown and slightly crisp on the outside.
Serve warm or at room temperature.
