Herbed Oven Fries

• 1 pound Russet Potatoes
• 2 Tablespoons Olive Oil
• 1 Tablespoon Red Wine Vinegar
• 1 teaspoon Thyme
• 1/2 teaspoons Parsley (or Any Herbs You Have On Hand)
• Freshly Cracked Pepper To Taste
• Salt To Taste

1. (The above seasoning units are estimates! I always just eyeball it.)
2. 1. Preheat oven to 425 degrees F.
3. 2. Slice potatoes into wedges to your desired size. For big potatoes, I cut each in half horizontally and get about eight wedges per side.
4. 3. Place olive oil, red wine vinegar, thyme, parsley, and potato wedges in a large bowl. Toss to coat.
5. 4. Spread wedges on a greased cookie sheet. Sprinkle with desired amount of salt and pepper. Don't be stingy!
6. 5. Bake for about ten minutes. Flip potato wedges and bake for another 10 minutes, or until tender and golden.

potatoes, olive oil, red wine vinegar, thyme, parsley, freshly cracked pepper, salt

Taken from tastykitchen.com/recipes/sidedishes/herbed-oven-fries/ (may not work)