Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A tasty way to use up last year's dried herbs.

Recipe Summary

cook:
45 mins
total:
55 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place potato sticks in a large bowl; pour olive oil over potatoes. Crush chervil, dill, rosemary, onion powder, and garlic powder together with a mortar and pestle; sprinkle herb mixture over potatoes and toss to coat completely. Spread potatoes on a baking sheet.

  • Bake in the preheated oven until tender and browned, about 45 minutes.

Cook's Note:

If you do not have chervil, you can substitute 1 1/2 teaspoons dried parsley and 1/2 teaspoon dried tarragon.

Nutrition Facts

172 calories; protein 3g; carbohydrates 25.6g; fat 6.9g; sodium 9.2mg. Full Nutrition
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