Baked Pommes Frites

These "fries" are easy to assemble and can bake in the oven while the chicken cooks on the stovetop.


6 servings (serving size: 4 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 195
Caloriesfromfat 16 %
Fat 3.5 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 3.5 g
Carbohydrate 38.3 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 209 mg
Calcium 16 mg


3 medium potatoes (about 2 pounds), each cut into 8 wedges
1 1/2 tablespoons olive oil
Cooking spray
3/4 teaspoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 425°.

Combine potatoes and olive oil in a large bowl; toss well to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 35 minutes or until golden brown, turning 2 times.

Combine thyme, salt, and pepper in a small bowl. Sprinkle potatoes evenly with thyme mixture; toss to coat.

Jeanne Kelley,

Cooking Light

January 2008
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