Ingredients:
4 medium russet potatoes, scrubbed and rinsed
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed fine
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
Method:
4 medium russet potatoes, scrubbed and rinsed
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed fine
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
Method:
- Preheat oven to 425 degrees F.
- Cut each potato in half lengthwise. Cut each half, lengthwise, into desired size.
- Add the potato wedges to a large mixing bowl with the rest of the ingredients.
- Toss meticulously to coat the potatoes evenly.
- Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil. Be sure to space evenly, so they cook uniformly.
- Bake for 35 minutes, or until well browned, crusty edged, and tender.
- Serve immediately, sprinkled with more salt if desired.
Comments