This is a riff on a recipe from my favorite magazine, Food & Wine. Or it could be the same recipe. I don't know, I've had a lot of Alentejo wine. Dice a bunch of peeled Russett potatoes (yeah, the baking potatoes, don't get freaked out, it's not all about Yukon Gold) into small (1/4"?) dice. Rub all over with a little extra virgin olive oil. Sprinkle with fresh or dried thyme and fresh or dried rosemary leaves, ground fennel seeds or ground caraway seeds (you need a mortar and pestle, sucker!) and plenty of Kosher salt. Bake on a baking sheet in a 425 degree oven until crispy/golden brown. You will never eat french fries again. For realsies. You can also do this recipe with curry powder instead of aforementioned ingredients and it will be equally awesome.
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