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inspired by Blue Eggs and Yellow Tomatoes
3 or 4 medium sized Russet potatoes, rinsed and dried (you can peel them if you like)
2 Tablespoons grapeseed oil plus 1 teaspoon (or olive oil if you have it on hand)
1 teaspoon Herbes de Provence
1/2 – 1 teaspoon sea salt (depending on how salty you like your fries)
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