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Food & Drink Blog

Monday Meal: Oven Fries with Herbes de Provence

by Ted Scheffler
- Posted // 2012-09-10 -

In last week's Monday Meal, I featured a recipe for grilled chicken with a tarragon-mustard marinade. I served the chicken with oven-baked "fries" alongside. Since then, a few people have asked how those spuds are prepared. Here is my recipe for that very simple, but scrumptious, side dish.

Ingredients:

1-2 lbs. red potatoes

1/4 cup olive oil, or enough to coat the spuds

1 Tbs. herbes de Provence

1/2 Tbs. grill seasoning, such as McCormick Montreal Seasoning.

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Method:

Preheat the oven to 450 degrees F.

Wash the potatoes, dry them and cut into thin wedges. Place the potatoes into a large mixing bowl.

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Drizzle the potato wedges with the olive oil. Toss to make sure the potatoes are evenly coated.

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Sprinkle the potatoes with the herbes de Provence and the Montreal Seasoning. Toss again to evenly distribute the seasonings.

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Line a baking sheet or pan with aluminum foil for easy cleanup. Spread the potato wedges onto the cooking sheet in a single layer. If you have too many potatoes, just use a second cooking sheet.

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Roast the potatoes, turning once, until cooked through and crispy -- about 25 to 35 minutes, depending on your oven.

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The oven fries are shown here served with grilled chicken and grilled heirloom tomato.

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