Tidbit: This makes a tasty picnic. Pack soup in a thermos and, rather than fries, buy a sack of olive oil and rosemary, garlic and onion or herb-flavored specialty potato chips, such as Terra brand, from the snack aisle of the market.
- 3 all-purpose potatoes, scrubbed and dried
- Evoo, extra-virgin olive oil, for drizzling, about 2 tablespoons
- 1 tablespoon plus 1 teaspoon dried herbes de Provence, 2 palmfuls OR
- 1 teaspoon each: dried parsley, sage, rosemary and thyme
- Salt, to your taste
Preheat oven to 500 degrees F. Cut potatoes into thin wedges and place on a cookie sheet. Coat potatoes in a thin layer of evoo, then sprinkle very liberally with 2 palm fulls of herbes. Toss potatoes to coat evenly. Roast potatoes 25 minutes, until crisp and golden at edges. Season hot wedges with salt to your taste.