Perfect Potato Wedges
I’ve been getting lots of potatoes in my coop box lately, which is pretty typical for winter farmers markets and coops. This week I decided to cut the potatoes into thick wedges, coat them with some rosemary (from my yard this fall!), and add some herbs de Provence (the key ingredient). I was debating adding some nutritional yeast for cheesy flavor, but when they came out of the oven my son tasted them and said, “These are PERFECT, don’t change them!”
Ingredients
- 4 large Russet potatoes
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, (minced)
- 1 teaspoon salt
- 1 teaspoon rosemary
- 2 teaspoons herbs de Provence
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F.
- Scrub potatoes clean and cut each one in half lengthwise, then cut each half into 3-4 wedges according to size preference.
- Place wedges in a bowl, add olive oil and all remaining ingredients, then toss multiple times to evenly coat.
- Spread wedges onto a large baking sheet and bake until lightly browned and crispy (about 30-35 minutes), turning over on the other side with a spatula after 20 minutes.
- Serve immediately.