Serves: 4 | Prep: 15 min | Cook: 25 min | Ready: 40 min
2-3 large russet potatoes
salt & pepper, to taste
Optional fresh toppings:
1/2 c. Parmesan cheese, freshly grated
1 T. fresh thyme leaves, minced
1 T. fresh rosemary leaves, minced
1 T. fresh Italian parsley, minced
If you don’t have access to fresh herbs, you can use 1-2 tsp. of this Italian Seasoning Blend or similar one.
You can also experiment with other spice blends.
Preheat oven to 425 degrees.
Scrub potatoes really well with vegetable brush and water.
Cut large potatoes in wedges leaving skin on. Toss with olive oil then sprinkle with salt, pepper and seasonings. Space fries out on a baking rack on top of a sheet pan; bake for 25-35 minutes or until golden-brown and crispy.
*See notes section.