Oven Fries with Herbes de Provence (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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.] 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:
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.
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