Preheat oven to 425F. Cut long thick strips of skin and potato with a sharp knife. Soak in ice water for 15 minutes. Pat dry. Spread out on a nonstick or sprayed baking sheet, (the originator of the recipe sprayed the potatoes several times with oil while cooking).

Bake 10 minutes. Turn. Bake another 5 minutes, then sprinkle with the herbs. Return to the oven for another 5 minutes. Eat with lemon or malt vinegar and salt and pepper when golden brown and crispy.