Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a large bowl, combine the cut potato fries with 2 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried rosemary, and 1 teaspoon dried thyme. Toss well to ensure all fries are evenly coated.
3. Spread the seasoned potato fries in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even crisping. Bake for 25-30 minutes, or until the fries are golden brown and deliciously crispy. Flip them halfway through for even cooking.
Step 4: While the fries are baking, prepare your garden salad. In a large serving bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, diced red onion, and crumbled feta cheese.
Step 5: For the dressing, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth and emulsified.
Step 6: Once the fries are done, remove them from the oven. Toss the fresh garden salad with the prepared dressing just before serving.
Step 7: Serve the hot herb-roasted fries immediately alongside the dressed garden salad. Garnish with chopped fresh parsley, chopped fresh chives, and optionally, fresh parsley leaves and lemon wedges for an extra touch of flavor and presentation. Enjoy your perfectly balanced meal!