2 — 2-1/2 lbs red potatoes
3 Tbsp Extra Virgin Olive Oil, or enough oil to coat
2 Tbsp Herbes de Provence
Preheat oven to 450F, and line a baking sheet with aluminum foil. Scrub potatoes and cut them into wedges or chunks, and put pieces into a gallon-size plastic bag. Add olive oil, close bag, and shake to completely coat the potatoes. Transfer oiled potatoes to the lined baking sheet, then season with the Herbes de Provence and a little salt and pepper, if desired.
Put the baking sheet on the middle rack in the oven and roast the potatoes for 25 – 30 minutes, turning once about halfway through the baking time. Remove from oven when a potato wedge is easily pierced by a fork and is tender.
Transfer potatoes to a serving dish and eat them right away!
Adapted from a Rachel Ray recipe on the Food Network