• 2-2 1/2 pounds red-skinned potatoes, washed
• 3 tablespoons extra virgin olive oil (EVOO), enough to coat
• 2 tablespoons herbes de Provence or dried parsley, sage, rosemary and thyme, combined
• 1 tablespoon grill seasoning, such as McCormick brand Montreal Steak or Poultry Seasoning or 1 teaspoon each salt and pepper

Pre-heat oven to 450°F.

Line a cookie sheet with foil, for easy clean up. Cut potatoes into wedges and drop onto cookie sheet. Coat potatoes in oil. Season with dried spices and grill seasoning or salt and pepper. Roast, turning once, 25 minutes.

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