Step 1

Preheat oven to 450F/230C.

Step 2

Peel potatoes and cut them into 1/2-inch/1cm matchsticks or wedges. If you prefer a different thickness, that’s fine—you can make them thicker or thinner, but cut them as similarly as possible so that they cook evenly.

Step 3

Place potatoes in a large bowl and fill with warm water. Let them sit for at least 10 minutes, then drain well and pat with paper towels until completely dry.

Step 4

Once dry, place potatoes in a large bowl. Add oil, dried herbs, garlic, salt, and pepper, and toss to combine. Arrange on a pan lined with parchment paper, making sure to keep potatoes separate and not overcrowded. Bake on the bottom rack (the lowest position of the oven) for 30-40 minutes, until browned, flipping the potatoes using a spatula or tongs halfway through for even baking.

Step 5

Toss with fresh parsley and additional salt and pepper if desired.