Herbed Oven-Fries

If I were Super(wo)man, french fries would be my kryptonite. I have a serious weakness for these lovely little potato sticks. Finding the perfect french fry is one of my missions in life. That and, you know, saving the world and all that jazz.

Oh, and being BFFs with Hillary Clinton.

But fries don't have to always be fried. Well, they really don't have to be French either, but that's a personal decision for you "Freedom Fry"ers.

My point is, baking french fries (er, french bakes? I don't know.) is equally as delicious.  These potatoes smelled so good in the oven they made me lose my common sense. How? I was so anxious to eat them I forgot to pull the metal tray out of the 425 degree oven with an oven mitt.

Don't be like me. Maintain your common sense, and enjoy these fries immensely. You don't even have to feel guilty about it.

Herbed Oven Fries   Serves: 3-4


1 pound Russet Potatoes (about 3 potatoes)
2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
1 teaspoon Thyme
½ teaspoons Parsley (or Any Herbs You Have On Hand)
Freshly Cracked Pepper To Taste
Salt To Taste

(The above seasoning units are estimates! I always just eyeball it.)

1. Preheat oven to 425 degrees F.
2. Slice potatoes into wedges to your desired size. For big potatoes, I cut each in half horizontally and get about eight wedges per side.
3. Place olive oil, red wine vinegar, thyme, parsley, and potato wedges in a large bowl. Toss to coat.
4. Spread wedges on a greased cookie sheet. Sprinkle with desired amount of salt and pepper. Don’t be stingy!
5. Bake for about ten minutes. Flip potato wedges and bake for another 10 minutes, or until tender and golden.