Roast potato fries with sun-dried tomatoes and basil

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5 min


4 cups (1 L), for 2 servings

* PLUS Roasting Time: 30 minutes


  • 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


  • 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
  • 2.4 g,
  • Carbohydrates
  • 25.1 g,
  • Fat
  • 7.4 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 303 mg.

Start roasting these potato wedges in the oven before you sear the steaks. They’re delicious with simple roast chicken too.