Cottage fries

Slice the washed potatoes into rounds a little more than a quarter and a little less than half an inch thick, about three eighths, skin on.

Rinse the slices in cold water to wash off excess starch, drain and dry them as well as possible with paper towels.

Drizzle with olive oil and toss by hand with black pepper, cayenne, a generous amount of salt and the Herbes de Provence.

Space them on a baking sheet and sprinkle a little extra salt on top.

Bake at 425F for 15 minutes, flip, and repeat in 15 minute stretches until as browned and cooked as you want; his took about 45 minutes.

Optionally move them onto a cooling rack in the oven for another 8 to 10 minutes so air circulates underneath and they crisp further.