Baked Fries with Rosemary-Lemon Salt


  • 1/4 cup coarse sea salt
  • zest of 1 lemon
  • 1/2 tsp. dried rosemary
  • 8 russet potatoes cut into wedges (we like them to be long and thin for quick baking)
  • canola oil


For Rosemary-Lemon Salt:

  1. Place all ingredients into a spice grinder and pulse to combine. (If you want larger grains of salt, don’t pulse as long. If you want more of a dust, pulse for longer.) Transfer to jar with a tight-fitting lid or a resealable plastic bag. Yields 1/4 cup.

For fries:

  1. Line two baking sheets with parchment paper. Heat oven to 450 degrees F. Adjust oven racks so one is closer to the bottom of the oven, and one is closer to the top.
  2. Toss the fries with a little canola oil and arrange on the baking sheets in one layer. Place the baking sheets in the oven and bake for about 10-15 minutes. Rotate the baking sheets top to bottom and continue baking until fries are tender and golden.
  3. Transfer the fries to a bowl lined with paper towels to remove any excess oil. Sprinkle with some of the rosemary-lemon salt and serve piping hot.