Wednesday, September 5, 2012

Herbed Baked Potato Wedges

  • 4 russet potatoes
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon paprika

  • Scrub potatoes with skin on, and cut each potato into eight wedges, then place the wedges in a large mixing bowl.
  • Roughly chop the rosemary, then add everything into the bowl with the potato wedges.
  • Toss the wedges and coat everything with oil and herbs evenly.
  • Line a baking sheet with aluminium foil, then place the wedges skin side down on the foil. Make sure the wedges do not touch each other.

  • Bake at 400F for 35 minutes.
  • Serve and enjoy!

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