4 large russet potatoes (about 2 pounds), scrubbed
2 tablespoons olive oil
1 tablespoon minced parsley
1 tablespoon minced sage
1 tablespoon minced rosemary
1 tablespoon minced thyme
? teaspoon chili powder
coarse sea salt
Louisianne Creole Mustard (for serving)
Cut potatoes in slices about ? inch thick, then cut each slice into 1/2 inch thick fries. Place in large bowl, cover with cold water, cover bowl, and refrigerate at least 1 hour, or overnight.
Heat oven to 400. Line baking sheet with parchment paper.
Drain potatoes and pat dry. In large bowl, toss potatoes with olive oil, herbs, chili powder, and 1 teaspoon sea salt. Transfer to prepared pan.
Bake 40 minutes, turning gently a few times, until cooked thoroughly and slightly browned. Drain on paper towels. Sprinkle with salt. Serve with Creole mustard.