Roasted Russets

I rarely meet a roasted potato I don't like. They come in seemingly endless variations, but this is my favorite, crispy on the outside, melty soft within. Serves 4.

1 and 1/4 pounds starchy potatoes like russets (approximately four large)

3 tablespoons extra virgin olive oil

1 teaspoon dried thyme, crumbled

1 and 1/2 teaspoons dried oregano, crumbled

1 and 1/2 teaspoons dried rosemary, crumbled

1/4 teaspoon cayenne red pepper

3/4 teaspoon salt

1/8 teaspoon black pepper

Preheat oven to 350 degrees F.

Scrub potatoes well under running water and slice the long way into quarters without peeling or more slices if potatoes are very large. Place on a baking sheet large enough to accommodate all the slices without overlapping (use two if you need to). Drizzle with the olive oil and turn to coat well.

Bake for 15 minutes, then turn slices over with a spatula and return to oven for 15 more minutes.

Meanwhile, mix thyme, oregano, rosemary, cayenne, salt and pepper in a small bowl. Remove potato slices from oven and sprinkle evenly with about half the spice mixture, then turn over and sprinkle with the rest.

Return tray(s) to oven and bake 15 more minutes, then turn once more. Then bake about another 15 minutes, or until potato slices are brown and crispy.

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