1/8 cup extra virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
4 large Yukon Gold potatoes, or potato of your choice
Kosher salt and freshly ground pepper
Directions:
In a large bowl, combine oil and spices (except salt and wedges are crispier and cook faster.) Add wedges to the bowl and coat evenly. Arrange on a foil lined baking sheet, add salt and pepper to taste.
Roast for 30-40 minutes at 425 degrees, flipping the potatoes after 20 minutes to brown on both sides.
Recipe and picture from: http://www.wordofwisdomliving.com
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