Preheat oven to 400 degrees.
Rinse and dry potatoes. Quarter each potato (to form a wedge). Place wedged potatoes in a large zip lock baggy and toss with herbes de provence, salt, pepper, and olive oil. Seal bag and mix until all the flavors are incorporated.
Place potato wedges on a baking sheet and cover with tin foil. Bake for 20 minutes covered. Remove foil from top of pan, using a spatula move potatoes around, and then bake for another 5 minutes or until fully cooked. Serve immediately.