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Salty Rosemary Fries

Yield Makes 4 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

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

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