Shows
In the Kitchen
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
Share This Recipe
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- 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
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Kelly Senyei
Baked Sweet Potato Fries
15m
Easy
CLASS
PREMIUM
Stuart O'Keeffe
Vegetarian Italian Chopped Salad
22m
Easy
CLASS
PREMIUM
Michael Anthony
Roasted Sweet Potato Fries
5m
Easy
CLASS
PREMIUM
Justin Devillier
Hand-Cut French Fries
7m
Easy
CLASS
Take a Class on
Food Network Kitchen
Ming Tsai
Vegetarian Pot Stickers
32m
Easy
CLASS
Valerie Bertinelli
Green Bean Oven Fries
25m
Easy
CLASS
