Coated with olive oil and baked in a hot oven, these fries are soft and buttery inside and crisp on the outside—the perfect combination.
2 large Yukon Gold potatoes, cut into wedges
4 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme, (optional)
- Preheat oven to 450°F.
- Toss potato wedges with oil, salt and thyme (if using). Spread the wedges out on a rimmed baking sheet.
- Bake until browned and tender, turning once, about 20 minutes total.
Makes: 4 servings
5 g fat
1 g saturated fat
0 mg cholesterol
306 mg sodium
32 g carbohydrates
3 g fiber
2 g sugars
4 g protein