Name: Rosemary Oven Fries
Prep time: 15 s
Cook time: 28 s
Total time: 53 s
Yield: 6
Cuisine: americano
Ingredients: 3 (about 2 pounds total) large russet potatoesscrubbedeach cut lengthwise into 10 to 12 evenly sized wedges (or cut into 1/2-inch-thick sticks); 2 to 3 tablespoons extra-virgin olive oil; 3 tablespoons fresh rosemary leaves; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 1/4 teaspoon ground black pepper

Ingredients

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3 (about 2 pounds total) large russet potatoes, scrubbed, each cut lengthwise into 10 to 12 evenly sized wedges (or cut into 1/2-inch-thick sticks)
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2 to 3 tablespoons extra-virgin olive oil
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3 tablespoons fresh rosemary leaves
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1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
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1/4 teaspoon ground black pepper

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Preheat oven to 475° F.

Step 2

Place potatoes in a large bowl; cover with hot water. Soak for 10 minutes (this will help remove the starch). Drain the potatoes. Spread the potatoes onto a kitchen towel; pat to dry. Place potatoes in a large bowl; toss with oil, rosemary, bouillon and pepper.

Step 3

Arrange potatoes in a single layer on a large, rimmed baking sheet. Cover tightly with foil. Bake for 5 minutes. Remove foil; bake for an additional 15 to 20 minutes or until the potatoes are golden brown.

Step 4

Scrape the potatoes loose from the baking sheet with a metal spatula; flip over using tongs. Bake for an additional 8 to 10 minutes or until evenly browned. Serve immediately.

Ingredients

3 (about 2 pounds total) large russet potatoes, scrubbed, each cut lengthwise into 10 to 12 evenly sized wedges (or cut into 1/2-inch-thick sticks)
2 to 3 tablespoons extra-virgin olive oil
3 tablespoons fresh rosemary leaves
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
1/4 teaspoon ground black pepper