You won't miss the extra fat or fuss of deep-fried French fries when you make this oven-roasted version.
Herbes de Provence is a dried herb mix, usually of basil, thyme, rosemary, savory, marjoram and bay leaf, that is used widely in southern France. The best blends contain lavender, too; check for the inclusion of little purple blossoms.
Servings: 2 - 4
- 2 pounds large russet or baking potatoes, peeled (3 to 4 potatoes)
- 2 tablespoons olive oil, plus more for the pan (optional)
- 1/2 teaspoon herbes de provence, crumbled
- Fleur de sel
- Freshly ground black pepper
Preheat the oven to 400 degrees. Liberally spray a rimmed baking sheet with nonstick cooking oil spray or grease with olive oil.
Cut the potatoes into strips that are 3 inches long and 1/3 to 1/2 inch thick; place in a large mixing bowl, drizzle with the olive oil and toss. Spread the potatoes on the prepared baking sheet in a single layer; bake, stirring them 3 times (wait until they are browned on the bottom before stirring the first time), for 35 to 45 minutes or until they are golden brown, crisp on the edges and tender inside.
Sprinkle with the herbes de Provence, then the fleur de sel and pepper to taste; toss well and serve immediately.
Adapted from "Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden," by Jeanne Kelley (Running Press, 2008).
Tested by Bonnie S. Benwick.
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