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Preheat oven to 450F/230C.
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.
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.
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.
Toss with fresh parsley and additional salt and pepper if desired.