recipe from joythebaker.com

     inspired by Blue Eggs and Yellow Tomatoes

serves 3 or 4 (about a potato per person)

3 or 4 medium sized Russet potatoes, rinsed and dried (you can peel them if you like)

2 Tablespoons grapeseed oil plus 1 teaspoon (or olive oil if you have it on hand)

1 teaspoon Herbes de Provence

1/2 - 1 teaspoon sea salt (depending on how salty you like your fries)

Preheat oven to 400 degrees F. 

Pour 1 teaspoon of oil on baking sheet and spread around with a paper towel, greasing the sheet before you add the potatoes.

Slice cleaned potatoes lengthwise into 1/3" thick slices, then slice those slices into smaller potato strips.  Place on the baking sheet and drizzle with 2 Tablespoons of oil.  Toss the potatoes in the oil to coat.  Place in oven for 25- 35 minutes, removing the tray every 10 minutes to toss and stir the potatoes, then returning to the oven.  Cook until browned and irresistable.

Remove from the oven and immediatley add salt and Herbes de Provence.  Toss and serve.