Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Baking potatoes |
| ½ cup | Minced fresh herbs (thyme; chives, savory, parsley, oregano, corriander etc) |
| Ground sea salt (I dont usually add any) | |
| Freshly ground pepper | |
| Malt vinegar | |
| Lemon wedges |
Preheat oven to 425F. Cut long thick strips of skin and potato with a sharp knife. Soak in ice water for 15 minutes. Pat dry. Spread out on a nonstick or sprayed baking sheet, (the originator of the recipe sprayed the potatoes several times with oil while cooking).
Bake 10 minutes. Turn. Bake another 5 minutes, then sprinkle with the herbs. Return to the oven for another 5 minutes. Eat with lemon or malt vinegar and salt and pepper when golden brown and crispy.
Posted to fatfree digest V97 #214 by laurab@... (Laura Barwick) on Sep 19, 1997