6 large Idaho or Russet potatoes
1/4 cup extra-virgin olive oil
1 tablespoon coarse sea salt
1 tablespoon herbs de Provence
1/3 cup grated Parmesan cheese
Preheat oven to 450 degrees F. Wash and peel potatoes using a paring knife (don't use a peeler or you won't get enough 'meat'). Place on roasting pan, drizzle with olive oil and mix with hands to evenly coast. Arrange in a single layer an season with salt.
Roast 15 minutes. Remove from oven and sprinkle on herbs and cheese. Return to oven for just a few minutes, until cheese melts and potatoes brown. Serve warm. Makes a panful. Notes: Great alongside a steak or hamburger - and make lots to serve at parties.