Garlic Herb Fries
- 4 russet potatoes, peeled and cut into 1/4-1/2” thick wedges lengthwise extra virgin olive oil
- 1 tbsp herbs de Provence
- 1 tbsp died oregano
- 2 tbsps garlic powder
- 1 tsp cayenne pepper
- 1 tsp kosher salt
Preheat the oven to 425 F degrees.
Line a large roasting pan with aluminum foil.
Add the sliced potatoes to a medium sized stock pot and fill with just enough water to cover them.
Bring the potatoes to a boil and cook for 6-8 minutes until they are tender when pierced with a knife.
Drain the potatoes and add them to the roasting pan.
Drizzle them liberally with olive oil, evenly coating them on all sides.
Sprinkle on the herbs de Provence, oregano, garlic powder, cayenne pepper, and kosher salt.