• 3 lbs Yukon Gold Potatoes, washed and cut into wedges
• 6 T vegetable oil
• 1 t finely chopped thyme
• 1 t finely chopped rosemary
• 1 t finely grated lemon zest
• coarse salt, to taste

Heat an oven to 450°F. Brush 2 large, non-stick baking sheets with 2 tbsp vegetable oil.

Put the potatoes in a large bowl, cover with cold water and soak for 10 minutes. Drain the potatoes and thoroughly dry using paper towels. Return the potatoes to a large bowl and toss with the remaining 4 tbsp vegetable oil to coat.

Lay the potatoes, in a single layer on several non-stick, or heavy baking sheets. Cover the baking sheets with aluminium foil. Bake in the preheated oven for 5 minutes. Remove the foil and continue to bake for another 15 minutes or until the side facing the pan is golden. Carefully turn the fries over and cook another 10 to 15 minutes or until the fries are golden all over.

In a small bowl toss together the thyme, lemon and salt. Sprinkle the fries liberally with this mixture immediately when they come out of the oven and serve.

Preparation time: 15 minutes
Cooking time: 35 minutes

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