Herb Roasted Potato Wedges
Crispy, golden and bursting with flavor, these herb roasted potato wedges are baked in the oven for a healthier alternative to deep frying.
Ingredients
- 4 large Russet potatoes
- 3-4 tablespoons extra-virgin olive oil
- 3 cloves garlic , minced
- 1 teaspoon salt
- 2 teaspoons dried rosemary , see note
- 1 teaspoon dried oregano , see note
- 1 teaspoon dried thyme , see note
- 1/2 teaspoon freshly ground black pepper
Instructions
- 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.
Notes
These are even better with fresh herbs. If you’re using fresh, use triple the quantity.
Nutrition
Calories: 267kcalCarbohydrates: 40gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 593mgPotassium: 910mgFiber: 3gSugar: 1gVitamin A: 23IUVitamin C: 13mgCalcium: 47mgIron: 2mg
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