Roasted White Potato Fries Recipe
I like making these fries because they're customizable with whatever spices you'd like to add. Sometimes I will add paprika instead of the rosemary for a smokier flavor, and sometimes I'll add some cayenne or chili powder to up the heat a little. You can make them very basic for your picky eater with just salt and pepper, or you can play with a mix of spices based on what you're pairing them with.
Roasting the fries at a high temperature lends to a crispy exterior, while the interior is still tender and soft. Plus, they're not too oily.
These fries will last in a sealed container in the fridge for 5-7 days, but I'd be surprised if you had any left over to store!
French fries and vino are my vices.— Meghan Markle
- 5 white potatoes, cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat oven to 425 degrees. Rinse potatoes and cut into sticks of uniform thickness. Place them in a medium-sized bowl and coat with olive oil.
- Mix all spices and add to the bowl, tossing to ensure spices are on all of the potatoes.
- Pour bowl of potatoes and spices onto a baking sheet and put in the oven for 10 minutes.
- At the 10-minute mark, remove the pan from the oven and flip the potatoes so they can be evenly roasted. Roast for 10 more minutes.
- Check to see if potatoes are fork tender. If not, flip one more time and cook for 5 more minutes.
- When fully cooked, remove from oven and serve hot. At this step, you can add sea salt or any additional spices before serving.
What Type of Fries Do You Prefer?
Roasted White Potato Fries
|Serving size: 5|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 1 g||5%|
|Carbohydrates 34 g||11%|
|Sugar 2 g|
|Fiber 5 g||20%|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|Sodium 185 mg||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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© 2018 Lisa Bean