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Listed in: Sidedishes
2 large Yukon gold potatoes, unpeeled and sliced lengthwise into 1/2 × 1/4-inch-thick (1-cm × 6-mm-thick) strips
1 tablespoon (15 ml) olive oil
1/2 teaspoon each salt and fresh-ground black pepper
1 tablespoon (1.7 g) fresh chopped rosemary, optional
Preheat the oven to 400°F (200°C, or gas mark 6).
In a medium bowl, add the potato strips and drizzle the oil over all. Sprinkle with the salt, pepper, and rosemary and toss gently to coat. Spread the strips out evenly in a single layer on a baking sheet and bake, turning occasionally, for about 15 minutes, or until tender and lightly browned.
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