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.