Baked Pommes Frites

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

Yield: 6 servings (serving size: 4 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 16%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.5g
  • Carbohydrate: 38.3g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 209mg
  • Calcium: 16mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 425°.
  2. 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.
  3. Combine thyme, salt, and pepper in a small bowl. Sprinkle potatoes evenly with thyme mixture; toss to coat.
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