Garlic and Herb Seasoned Potato Wedges

I love potatoes. Any kind, any way, in anything. They're kind of my weakness. This is one of my favorite ways to make them, and thankfully it's pretty easy!

I know some folks are trying to hang on to every last bit of summer, that includes barbecue. These potatoes you can compare to steak fries, so instead of buying that frozen package to make with your burgers or hot dogs, try these instead. You'll thank me later. These are great as is, or dipped in ketchup or ranch. You can also top them with cheese and sour cream and some hot sauce. One time I sprinkled some Parmesan cheese on top, those were great!
However you choose to eat them, and whatever you eat them with, one thing is certain. You will love them!



Ingredients:

• 4 medium potatoes, scrubbed and rinsed.
• 3 tablespoons olive oil
• 6 cloves garlic, minced
• 1/2 teaspoon dry rosemary
• 1/2 teaspoon dry oregano
• 1/2 teaspoon dry thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper, preferably fresh ground
• 1 teaspoon salt

Directions:

Preheat oven to 425 degrees.
Quarter each potato lengthwise. For the really long ones I'll cut the length in half. You don't want them too thin or they will burn. Place them in a large bowl once they're all cut.

Mix all the olive oil, herbs and spices, and the garlic in a bowl.

Pour the mixture over the potatoes and mix very well to be sure all wedges are coated sufficiently.

Cover a baking or cookie sheet with foil. Place your seasoned wedges with the skin side down on the foil. Place them pretty evenly apart  and try not to overcrowd them. 

I usually double this recipe and it takes two cookie sheets. Pour remaining wet mixture in bowl over wedges. If some look a little dry, I'll sprinkle a little more olive oil on them. Place in middle rack of oven and bake for about 35 minutes, or until they are browned with crispy edges and the middle is still tender.

Serve immediately, you can add a little more salt and pepper to taste. Enjoy!