Oven Fries with Herbes de Provence

Name: Oven Fries with Herbes de Provence
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

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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.

Level: Easy
Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 4 servings

Ingredients

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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

Directions

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.

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