Oven Fries
22 Mar
Living in a military community, your friends are really important. You’re far from home, usually by yourself. Your friends move quickly up the trust tree. You ask people you hardly know for things you’d usually only ask your family or close friends. Even more so when living overseas. It’s a lot of give and take. A lot of faith in the goodness of people. And kind of a beautiful thing.
So when my friend of a few weeks asked me to drive her over an hour to Frankfurt airport last week I quickly agreed. It’s what we military folk do for each other.
After I got to her house and helped her load her stuff in the car, she offered me a loaf of whole wheat bread, 1/2 a dozen eggs, a mango and a 5 pound bag of potatoes. It would have just gone bad in her house in the next 2 weeks while she was away. What kind of army wife foodie would I be if I turned down her generosity?
A bad one.
So these oven roasted lemon pepper rosemary fries have been born. And let me tell you. I’ll never refuse to take a 5 pound bag of potatoes off someone else’s hands if it results in these beauties.
Ingredients
- 2ish pounds potatoes
- 1 Tablespoon lemon pepper seasoning
- 1 teaspoon fresh rosemary, minced
- 2 Tablespoons canola oil
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Grease baking sheet with one tablespoon of the canola oil, make sure it coats the whole bottom of the pan. I usually spread it around with my fingers.
- Cut potatoes into desired shape, I went with long cubes.
- Spread in a single layer on the pan.
- Drizzle with remaining tablespoon of oil.
- Sprinkle with lemon pepper and minced rosemary.
- Roast in the oven for 30-35 minutes depending on how crispy you like your fries. Best enjoyed hot straight from the oven.
