|3||large russet potatoes (skins intact), cut lengthwise into 1/2-inch thick planks|
|4||tablespoons olive oil|
|1||tablespoon herbes de Provence or a mixture of thyme, rosemary, and oregano|
|Salt and pepper, to taste|
|1/2||cup shredded Parmesan|
1. Set the oven at 400 degrees. Have on hand 2 large rimmed baking sheets.
2. Brush the potatoes on both sides with olive oil. Sprinkle with herbs, salt, and pepper. It’s fine to overlap the potatoes a little, but don’t make layers.
3. Roast the potatoes for 30 minutes. Remove the pan from the oven and loosen the potatoes with a spatula. They should be brown on the underside. Turn them over and sprinkle with herbs, salt, and pepper. Roast for 30 minutes more or until they are brown and crisp all over.
4. Sprinkle evenly with cheese. Return to the oven for 5 minutes for the cheese to melt.