Spanish Herbed Fries Recipe
Ingredients
| 4 russet potatoes (1/2 lb. each), peeled or scrubbed | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Italian parsley | 2 Tablespoon, coarsely chopped | |
| Rosemary leaves | 1 Tablespoon, chopped | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
1. Cut potatoes lengthwise into 1/2-inch-thick sticks.
2. In a 10- by 15-inch pan, mix potato sticks, oil, parsley, rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour 1/2 the mixture into another 10- by 15-inch pan. In each pan, spread potatoes slightly apart in a single layer.
3. Bake in a 425° oven for 15 minutes. With a wide spatula, turn potatoes;
switch pan positions in oven. Continue to bake until potatoes are well browned and give readily when pressed, about 15 minutes more. With spatula, transfer to a platter. Add salt and pepper to taste.
2. In a 10- by 15-inch pan, mix potato sticks, oil, parsley, rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour 1/2 the mixture into another 10- by 15-inch pan. In each pan, spread potatoes slightly apart in a single layer.
3. Bake in a 425° oven for 15 minutes. With a wide spatula, turn potatoes;
switch pan positions in oven. Continue to bake until potatoes are well browned and give readily when pressed, about 15 minutes more. With spatula, transfer to a platter. Add salt and pepper to taste.
Chef
