Goldendale Monastery Greek Potatoes

From Helen Robinson

The trick is lots of olive oil, more than you ever thought you'd cook with. The sisters say they use every herb you have practically, so basil, oregano, whatever.

Peel and slice the pots length wise so they're like those huge french fries. Toss them with lots of olive oil, herbs, and garlic. (I know Teri always adds veggies to make it yummy roasted potatoes, but I don't in this case). Put in a shallow baking pan. Cook past the point of being soft and edible, that's when it gets that yummy sort of crisp skin.