2 medium Potatoes, washed and dried (I used russet)
2 teaspoons Olive Oil
1 tablespoon Herbs de Provence (I used a combination of rosemary, thyme, and marjoram)
1/4 teaspoon Oregano
1 teaspoon Smoked Paprika
1/4 teaspoon Chili Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Fresh Cracked Black Pepper
Fresh Lime Zest
Cut each potato lengthwise into 1/4 inch slices. Then, cut each slice into 1/4 inch fries. In a large bowl, combine the cut potatoes and oil, and toss well. Add the rest of the ingredients and toss to coat. Place the fries in a single layer on a lightly greased baking sheet. Bake, uncovered, at 400 degrees, for about 25 minutes, or until tender crisp, turning once half way through cooking.
For the Garlic Aioli
2 tablespoons Light Mayonnaise (I used safflower oil mayonnaise)
2 tablespoons Fat Free Greek Yogurt
1 Garlic Clove, crushed
Mix the three ingredients in a bowl and serve with fries.