Pommes de terre au four à la provençale

• 12 medium-sized baking potatoes
• olive oil
• salt and ground black pepper
• dried herbes de Provence

Wash the potatoes well but do not peel them. Preheat to the oven to 220°C/425°F/Mark 7.

Cut the potatoes in half lengthwise. With a sharp kitchen knife, score the cut sides of the potatoes in a latticework pattern (as you would an aubergine), down to but not through the skin.</