Very nice potatoes, but yes, watch them! I think it might make a difference how big your potato wedges are. Usually, my oven needs to bake potatoes much longer than called for, but these were almost overdone at the time and temp. Temp is correct–just cut down the time and check them. Thanks for the recipe!
Oh ya, they’re good. Don’t skimp on salt and pepper. And the second time I made them I sprayed foil with Pam and didn’t get as much sticking for easier clean up. Great the next day, too!
These potatoes really hit the spot, just make sure to cut thick wedges and check them in the last ten minutes. This recipe is a great jumping off point, just spice them to go with your main dish and you are good to go.
Wow! Yummy! I use red potatoes and these are a favorite snack of mine now. They taste delicious with just salt and pepper as well, or with red bell peppers and onions cooked up with them.
5 large potatoes, peeled and cut into wedges
1/4 cup vegetable oil
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 teaspoon salt
1 teaspoon black pepper
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.