Salty Rosemary Fries

Southern Living
Kosher salt is coarse grained and flaky. It imparts a more mellow saltiness than table salt does. If you're on a sodium-restricted diet, reduce salt in this recipe to 3/4 teaspoon of kosher salt or 1/2 teaspoon of iodized salt.
Makes 4 servings


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2 large baking potatoes
2 tablespoons olive oil
1 large garlic clove, minced
2 teaspoons dried rosemary
1 1/2 teaspoons kosher salt*
3/4 teaspoon freshly ground pepper
Vegetable cooking spray


Cut each potato lengthwise into 10 to 12 wedges. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.

Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.

Bake at 450° for 35 to 40 minutes or until golden brown.

*3/4 teaspoon iodized salt may be substituted for 1 1/2 teaspoons kosher salt.

Created date

September 2003

Nutritional Information

Calories 230
Caloriesfromfat 28 %
Fat 7.3 g
Satfat 1.1 g
Monofat 5.4 g
Polyfat 0.7 g
Protein 3.6 g
Carbohydrate 39 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 718 mg
Calcium 25 mg