4 Russet potatoes
Extra-virgin olive oil (EVOO) non-aerosol cooking spray
Salt and pepper
½ teaspoon red pepper flakes (optional)
½-1 teaspoon granulated or ground garlic
½-1 teaspoon granulated or ground onion
2 tablespoons fresh rosemary, finely chopped
White wine or balsamic vinegar, for serving (optional)
Heat oven to 450˚F.
Cut ends off potatoes and peel, cut into planks, and then cut planks into chunky sticks, ¼- to - ½- inch- thick. Arrange on parchment- lined baking sheet and spray with EVOO evenly to coat. Season with salt, pepper or red pepper, garlic, onion and rosemary, toss. Cut the lemon in half and place on the baking sheet along with the potatoes. Roast until the potatoes are crispy, tossing once with tongs halfway through, about 45 minutes. Douse with the juice from the roasted lemon or a little white wine or white balsamic vinegar at table, optional.