4 Russet Potatoes
2 teaspoons of Herbs de Provence or herb of choice (Thyme, Rosemary, Dill, Oregano all work)
2 cloves of garlic, minced
Juice of 1/2 lemon
Sea Salt to taste
Pre-heat oven to 400F.
In a large salted pot, boil water. While water is heating, peel and cube potatoes. Toss potato cubes in boiling water for 5-8 minutes or until somewhat soft. Drain. Place potatoes back in empty pot, cover and shake vigorously. This “chuffs” up the potato edges, which will cause them to crisp in the oven. You can also use a masher or a fork and gently “squash” the cubes for the same effect, but not so much that they’re mashed. Once they are chuffed, add herb, garlic and salt and mix so the potatoes are coated evenly. (No, you don’t need oil here!)
Arranged cubes on a foiled baking tray and roast until the edges are brown and crispy. About 25 minutes. Remove from oven, allow to cool for 5 minutes and squeeze the lemon juice on top.
Other Spice Variations:
-Middle Eastern: Za’atar
-“Curly Fries Spice”: Paprika/Cumin/Onion Powder/Garlic Powder
-Greek: Oregano/Garlic Powder/Lemon/Dill