These is delicious and I believe I found the recipe
in the recent Vegetarian Times.  I will certainly make
it again, soon.  


Roasted Potatoes with Herbs de Provence

3 russet potatoes, peeled and cut into 1 1/4-inch
chunks (I used a few lbs. of red potatoes)
2 tbls. oilve oil
2 to 3 tbls Herbs de Provence (see below)
1 tsp. salt
1/2 tsp. ground black pepper (optional)



Place potatoes in large bowl and cover with cold
water.
Refrigerate for 1 hr or overnight. (Soaking will
remove some starch and make potatoes crispy).
Drain and pat with paper towels.
Preheat oven to 425 degrees.  Coat large cookie sheet
with cooking spray.  Toss potatoes with olive oil and
herbs de provence, sprinkle with salt and pepper and
toss again.
Spread potatoes in a single layer on prepared cookie
sheet.  Roast potatoes for 25 to 30 minutes or until
crispy, turning occasionally with spatula.
Adjust salt and pepper, use more if needed.
Serve.  These are good warmed up the next day too.


You can make this blend or buy it in the spice isle.

Herbs de Provence

1 teaspoon thyme
1 teaspoon savory
1/2 teaspoon lavender
1/4 teaspoon rosemary
1/2 teaspoon oregano or basil
1/4 teaspoon sage

Herbs de Provence is best made with dried herbs as
fresh herbs lose
their flavor if the cooking is longer than about 20
minutes. This
blend is excellent in soups, on potatoes, rice, pasta,
popcorn, roasted
vegetables or bread. 

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