Russet potatoes are cut into large wedge fries and seasoned with a homemade steak spice for the ultimate roasted potato. Serve with your favorite steak — or pork chops and chicken make complementary counterparts too.
Recipe tags: onion base, easy difficulty, side, vegetarian, roast
| Quantity | Ingredient |
|---|---|
| ½ tsp | black pepper |
| ½ tsp | garlic powder |
| ½ tsp | smoked paprika |
| ½ tsp | finely chopped fresh rosemary |
| 6 | Russet potatoes, cut into 1-inch wedges |
| ¼ cup | olive oil |
| 1 tbsp | Better Than Bouillon® Sautéed Onion Base |
Preheat oven to 450°F.
In small bowl, stir together pepper, garlic powder, paprika, rosemary and thyme.
In large bowl, toss together potatoes, oil and Sauteed Onion Base. Stir in paprika mixture.
Arrange fries in single layer on large parchment paper–lined baking sheet.
Bake fries, turning halfway through cook time, for 25 to 30 minutes or until golden brown and tender.
Tip: For extra-crispy fries, use the convection setting or cook them in batches in air fryer preheated to 400°F.