Great recipe, but I always use olive oil vs. veg. oil and add some garlic. Mine were done a bit sooner so be sure to check during cooking. This goes well with red potaotes and is a perfect side dish for grilled steak.
Don’t know why you need to wait until the potatoes are done before adding the herbs. I combined everything from the get go and used evoo instead of the veg. oil. So good and family loved them. Thanks!
These were really good! I used EVOO in place of veggie oil. I also poured the evoo into the bowl, but mixed in the parsley, thyme, oregano, black pepper, and GARLIC salt. I tossed all the potatoes in this mixture and then placed them on the baking sheet. I drizzled the remaining oil and seasonings mix over the top. They were sooo very yummy!
My sig. other loved these potatoes. She made me make them again the next night. I did them the first time with kosher salt, pepper and added the fresh oregano and parsey before I baked them. I also used olive oil. They were great but only needed 40 minutes at the most. The next night I held the herbs till after they finished baking but did bake with the salt and pepper. Again excellant but with more flavor with the raw unbaked herbs. I left about a 3rd of the potatoes unherbed with just salt and pepper and they were good “plain” as well. I do like to use olive oil as it adds a bit of flavor to the potatoes. Excellant recipe that lends itself to alteration based on the Herbs at hand. I have some fresh rosemary and think I will try that next with some garlic infused oil
Yum! I think it’s important to note that your cooking time will vary depending on how thick you cut your wedges. We prefer them pretty thick (like each half of a potato cut into 3-4 pieces), but I still only needed to bake them for about half the time called for. Only change was to use olive oil instead of vegetable and added garlic powder.
5 large potatoes, peeled and cut into wedges
1/4 cup vegetable oil
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