Back in college, these potatoes were a simple way to pack in flavor with an inexpensive ingredient. It’s perfect for an easy side dish or a lack night snack after the bars. Using herbes de provence gives the soft potatoes a great flavor – and the mix of lavender, basil, thyme give off great a aroma! Baking at a high heat makes some of the potatoes crispy, others soft, but all are delicious.

1.5 lbs gold potatoes

1 onion (chopped)

1 tablespoon butter

1 ½ tablespoon extra virgin olive oil

1 tablespoon herbes de provence

¼ teaspoon red pepper flakes

1 garlic clove (minced)

Salt and pepper to taste

Preheat the oven to 400 degrees Fahrenheit.

Wash and slice the potatoes about ¼ inch in size. Then cut that slice into quarters. Put these wedges into a bucket of water and let it sit for 20 minutes (gets rid of some of the starch). Repeat for the rest of the potatoes.

Drain and put the potato wedges onto a baking sheet. Add the onion, garlic, and seasonings. Toss to combine. Drizzle with the olive oil and butter. Bake for 15 minutes, stirring once, before raising the heat to 425 degrees Fahrenheit to cook for another 15 minutes (stir mid way at the higher heat too).

Remove from the oven, serve hot and enjoy!