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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Instructions

1. 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.