As easy as these are to make these from scratch, why buy frozen? Â Plus these are packed full of herby flavor and beat any French fries out there. Â Bake them until they’re crispy brown and enjoy them plain or with your favorite dipping sauce. Â They’re the perfect side dish to just about anything and these herby roasted potato wedges will have you clamoring for seconds.
For a serving suggestion, try these potato wedges with some succulent Peach-crusted Pork Chops!
- 4 large Russet potatoes
- 3-4 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon rosemary
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon black pepper
- Note: These are even better with fresh herbs. If you’re using fresh, triple the quantity of the herbs.
- Preheat the oven to 400 F.
- Scrub the potatoes clean. Cut each potato in half lengthwise. Cut each half into 3-4 wedges, according to your size preference. Place the wedges in a bowl, add the olive oil and all remaining ingredients and toss multiple times to evenly coat the potato wedges.
- Spread the potato wedges onto a large baking sheet. Bake for 30-35 minutes, or until lightly browned and crispy, turning them over on their other side with a spatula after 20 minutes. Serve immediately.
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Wes Anderson says
Love this recipe. So very good. Thank you.
Kimberly @ The Daring Gourmet says
Thanks so much, Wes, I’m happy you enjoyed them!
Ayako says
I made this a few nights ago as a side dish. It was easy and good! Glad to know I no longer have to buy frozen french fries.
The Daring Gourmet says
I know, Ayako, isn’t it empowering? :)