- 1 1/2 pounds organic Russet potatoes (8 cups of spears)
- 1 – 2 Tabs. olive oil
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. sea salt
- 1/2 tsp. pepper
Scrub potatoes until clean. Cut each potato in half and then cut each half into spears.
Place spears into a large mixing bowl and toss with the olive oil. Add the rest of ingredients and toss to coat each spear evenly with all of the herbs.
Arrange in a single layer on a baking sheet. Bake at 425 degrees for 40-45 minutes, turning once in the middle of cook time.