Ingredients
2 Russet potatoes, each cut into 6 equal wedges
olive oil
1 tablespoon herbes de Provence
1 pinch paprika, or to taste
salt and ground black pepper to taste
Method
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Mild onion flavor — baked potatoes, cream cheese, sour cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Window box herb planter — basil, thyme, rosemary at arm's reach
Organize pot lids vertically — saves cabinet space
Rotary herb mill — mince herbs without a cutting board
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Mild onion flavor — baked potatoes, cream cheese, sour cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Window box herb planter — basil, thyme, rosemary at arm's reach
Organize pot lids vertically — saves cabinet space
Rotary herb mill — mince herbs without a cutting board
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Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat. Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.