Rosemary Oven Fries

Rosemary Oven Fries
Level
Easy
Prep
15 minutes
Cook
28 minutes
Servings
6 servings

The Secret Ingredient

Ingredients

  • 3 (about 2 pounds total) large russet potatoes, scrubbed, each cut lengthwise into 10 to 12 evenly sized wedges (or cut into 1/2-inch-thick sticks)
  • 2 to 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh rosemary leaves
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/4 teaspoon ground black pepper

Make It

Step 1

Preheat oven to 475° F.

Step 2

Place potatoes in a large bowl; cover with hot water. Soak for 10 minutes (this will help remove the starch). Drain the potatoes. Spread the potatoes onto a kitchen towel; pat to dry. Place potatoes in a large bowl; toss with oil, rosemary, bouillon and pepper.

Step 3

Arrange potatoes in a single layer on a large, rimmed baking sheet. Cover tightly with foil. Bake for 5 minutes. Remove foil; bake for an additional 15 to 20 minutes or until the potatoes are golden brown.

Step 4

Scrape the potatoes loose from the baking sheet with a metal spatula; flip over using tongs. Bake for an additional 8 to 10 minutes or until evenly browned. Serve immediately.