15 medium Yukon gold, yellow and blue potatoes, cut into thin wedges
½ cup fresh chives, chopped fine
1 tablespoon coarse sea salt
Pinch of cracked pepper
1-2 tablespoons olive oil
Preheat oven to 425Â° F.
Mix potatoes, olive oil, and fresh herbs in a big mixing bowl and sprinkle with salt and pepper.
Place on a flat cookie sheet and bake for 30 minutes or until soft, yet crisp.