2poundsrusset potatoes cut lengthwise into 1-inch wedges
1 ½tspCeltic sea salt
freshly ground black pepper
Instructions
Preheat oven to 425 degrees F. Spread potatoes onto a baking sheet. Season with the salt and toss with 2 tablespoons of olive oil. Roast about 10 minutes and then flip and roast for another 10 minutes. Make sure potatoes are crispy, golden brown and cooked through.
Meanwhile, in a large bowl, combine remaining olive oil, plus the herbs and salt. When potatoes are done roasting, immediately dump hot potatoes into the bowl with the herb mixture and toss to coat. Season with black pepper to taste. Toss well to combine. Serve immediately.