| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 Idaho potatoes
- 1/4 cup extra-virgin olive oil
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 Meyer lemons, zested
- 2 tablespoons freshly chopped Italian parsley leaves
- 2 tablespoons minced garlic
Instructions
- Preheat the oven to 450 degrees F.
- Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely.
- Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
- Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 257 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 594 mg |
Reviews
These were really good. I made them as a last minute dish for a small get together. Cutting the potatoes was time consuming but turned out to be worth it, people asked me where I bought the fries! The Meyer Lemon tastes great with them, but the garlic was strong and sometimes over-powering. I threw in some parmesan and thyme, it worked out well!