Garlic, Rosemary and Lemon-Oven Fries

Ingredients

• 2 pound(s) uncooked Yukon gold potato(es), (about 5 medium)
• 4 spray(s) cooking spray
• 1 Tbsp olive oil
• 1 Tbsp rosemary, minced, leaves only
• 2 tsp minced garlic
• 1 tsp lemon zest, minced
• 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 425° F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
2. Cut potatoes into 1/2-inch-thick slices; cut slices into 1/2-inch-thick sticks (you should have about 60 fries). Spread fries on prepared baking pan making sure fries don?t overlap or touch; coat with cooking spray. Bake for 40 minutes, turning every 10 minutes.
3. Meanwhile, in a small bowl, combine oil, rosemary, garlic, lemon zest, salt and pepper.
4. After fries have cooked for 40 minutes, remove from oven and sprinkle with oil mixture; toss well. Bake until aromatic and browned, about 5 minutes. Transfer pan to a wire rack and cool for a few minutes; sprinkle fries with any herb mixture on pan before serving.

Notes

Serving size: 10 fries.

If you?ve got a Tuscan pork loin for dinner, you?ll want these fries. In fact, if you?ve got a leftover pork loin sandwich, you?ll want these fries! We add the seasoning mix at the last minute so its flavor stays as fresh as possible.