• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 Idaho potatoes

  2. 1/4 cup extra-virgin olive oil

  3. 1 tablespoon salt

  4. 1/2 teaspoon freshly ground black pepper

  5. 3 Meyer lemons, zested

  6. 2 tablespoons freshly chopped Italian parsley leaves

  7. 2 tablespoons minced garlic

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450 degrees F.

  2. 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.

  3. Remove from oven. Add lemon zest , parsley, garlic, salt and pepper. Toss well and serve.


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