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Rach shares a quick and easy side dish recipe that's a family favorite.
For a complete meal that clocks in at about an hour, Rach likes to serve these with her White Chicken Cacciatore and Wilted Garlicky Greens.
She also made a version of this recipe for Good Friday (watch that video here). If making Rach's full Good Friday menu, bake the fish on the upper rack of the oven during the last 15 minutes of roasting the potatoes.
Ingredients
- 4 Russet potatoes
- Extra-virgin olive oil (EVOO) non-aerosol cooking spray
- Salt and pepper
- ½ teaspoon red pepper flakes (optional)
- ½-1 teaspoon granulated or ground garlic
- ½-1 teaspoon granulated or ground onion
- 2 tablespoons fresh rosemary, finely chopped
- 1 lemon
- White wine or balsamic vinegar, for serving (optional)
Yield
Preparation
Heat oven to 450˚F.
Cut ends off potatoes and peel, cut into planks, and then cut planks into chunky sticks, ¼- to - ½- inch- thick. Arrange on parchment- lined baking sheet and spray with EVOO evenly to coat. Season with salt, pepper or red pepper, garlic, onion and rosemary, toss. Cut the lemon in half and place on the baking sheet along with the potatoes. Roast until the potatoes are crispy, tossing once with tongs halfway through, about 45 minutes. Douse with the juice from the roasted lemon or a little white wine or white balsamic vinegar at table, optional.
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