- 2 to 2 1/2 pounds red potatoes, washed
- 3 tablespoons extra-virgin olive oil, enough to coat
- 2 tablespoons Herbes de Provence or dried parsley, sage, rosemary, thyme, combined
- 1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning) or 1 teaspoon each salt and pepper
Preheat oven to 450 degrees F.
Line a cookie sheet with foil, for easy clean up. Cut potatoes into wedges and drop onto cookie sheet. Coat potatoes in oil. Season with dried spices and grill seasoning or salt and pepper. Roast, turning once, 25 minutes.