Roast potato fries with sun-dried tomatoes and basil
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- Prep Time5 min
- Total Time5 min
- Makes4 cups (1 L), for 2 servings
Ingredients
2 medium baking potatoes
1 tbsp olive oil
1/4 tsp salt
1 to 2 oil-packed sun-dried tomatoes
1 tbsp shredded fresh basil leaves, or 1 tsp dried basil
Instructions
Preheat oven to 450F (230C). Peel and cut potatoes into 1-inch (2.5-cm) wedges. Place in a medium-size bowl and toss with oil and salt. Then spread out on a foil-lined baking tray and roast in centre of 450F (230C) oven, stirring every 10 minutes, until golden and tender, about 30 minutes.
Meanwhile, finely chop sun-dried tomatoes. You will need about 2 tablespoons (30 mL). Stir tomatoes (including any oil clinging to them) with basil. As soon as potatoes are cooked, place in a bowl. Add tomato mixture and gently toss to evenly distribute.
Nutrition (per serving)
Calories 173, Protein 2.4g, Carbohydrates 25.1g, Fat 7.4g, Fibre 2.7g, Sodium 303mg.
Start roasting these potato wedges in the oven before you sear the steaks. They're delicious with simple roast chicken too.
