Crunchy Baked Potatoes
2 pounds potatoes, peeled and chopped
4 sprigs of thyme or rosemary
2 tablespoons olive oil
1 tablespoon canola oil
Fleur de sel or other finishing salt to taste
Preheat oven to 425 ° C. The large roasting pan, toss potatoes with olive oil, canola oil, and thyme, then spread in a single layer. Roast, stirring every 10 minutes, until the potatoes are crisp, golden and tender, about 1 1/4 hours. Move the potatoes in a serving dish, sprinkle with salt and pepper and serve.