2 potatoes, sliced into 1/2 inch strips with skin left on
2 sprigs of thyme, 1 reserved for garnish
1/4 tablespoon dried oregano. If you have fresh, use it.
Salt 'n' peppa
1 Put the sliced potatoes in a medium sized bowl and coat with olive oil, salt, fresh thyme and oregano.
2 Pre-grease grill so the potatoes won't stick. (If you don't have a george foreman grill, any hot plate or pan with grill marks will do.) Layer the potatoes flat without overlapping and cover for 10-15 minutes until you see grill marks, then flip them over. You can do this in batches if you are making a large quantity.
3 Remove fries when both sides have grill marks and are tender. Sprinkle with some more salt and fresh sprigs of thyme and serve.