1 1/2 lb (675 g) russet potatoes, unpeeled and cut into 1/2-inch (1.5 cm) wedges

2 tbsp (30 ml) olive oil

2 garlic cloves, chopped

1 lemon, zest finely grated

2 tsp rosemary, finely chopped

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

On the baking sheet, toss the potatoes with the oil. Season with salt and pepper. Roast for 20 minutes. Add the garlic and toss to combine. Roast another 20 minutes or until the fries are golden. Remove from the oven and sprinkle with the lemon zest and rosemary. Adjust the seasoning.

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