Herb-Roasted Fries

Nothing satisfies like potatoes, especially these crunchy, browned, herb-crusted potato wedges. They're great with ketchup, fat-free sour cream, or all by themselves.


  • 1 pound small Idaho® potatoes
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray.
  2. Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet.
  3. In a cup, mix the oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet.
  4. Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes.
  5. Serve hot.
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Yield: 4 servings
Calories: 110
Sodium: 150 mg
Fat: 2.5 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg

Denise Austin

Photo Credit:
Nikki Gladd
(Recipe Photo Contest Winner)

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