Herb-Roasted Potato Fries

· Makes 4 servings

Nothing satisfies like potatoes, especially these crunchy, browned, herb-crusted potato wedges. They're great with ketchup, fat-free sour cream, or all by themselves!

Ingredients:

· 1 pound small baking potatoes · 2 tsp Virgin Coco de Manila Culinary Lauric Oil · 1/2 tsp dried thyme

· 1/2 tsp dried rosemary · 1/4 tsp salt 1/8 tsp freshly ground black pepper

Instructions:

Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray. Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet.

In a cup, mix the Virgin Coco de Manila Culinary Lauric Oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet.

Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.

Adopted from Denise Austin's Morning Stretch web site.